Cheese Tortellini with Spinach
Make the sauce from scratch and serve with store-bought tortellini for an easy, fresh dinner.
Photography by Christopher Testani
Recipe by Sarah Tenaglia
Start to Finish: 20 minutes | Servings: 4 |
Ingredients
- 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
Preparation
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.
