Cheese Tortellini with Spinach

Make the sauce from scratch and serve with store-bought tortellini for an easy, fresh dinner.
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cheese tortellini with spinach

Recipe by Sarah Tenaglia

Start to Finish: 20 minutes

Servings: 4


  • 1 cup heavy cream
  • 2 cloves garlic
  • 1/2 tsp. ground nutmeg
  • 10 oz. baby spinach
  • 20 oz. fresh cheese tortellini, cooked until almost al dente, 1 cup cooking water reserved
  • 3/4 cup grated pecorino, plus more for garnish


In blender, puree first 3 ingredients with half the spinach and 1/4 cup reserved pasta cooking water, adding more if needed to thin; season sauce. In large saucepan, toss tortellini, sauce, and remaining spinach. Cover and cook over high heat until spinach wilts, about 2 minutes. Toss with 3/4 cup cheese. Season; sprinkle with more cheese.