Ingredients:

  • 20 oz (567g) refrigerated cheese tortellini
  • 2 tbsp (28g) unsalted butter
  • 3 cloves (9g) garlic, minced
  • 1 ½ cups (360ml) heavy cream
  • 1 cup (100g) freshly grated Parmesan cheese
  • 5 oz (142g) fresh baby spinach, packed
  • ½ tsp (3g) salt
  • ¼ tsp (1g) black pepper
  • ⅛ tsp (0.5g) red pepper flakes

Instructions:

  1. Bring a large pot of salted water to a boil. Add the tortellini and cook according to package directions (usually 3-5 minutes). Drain using a colander, but reserve ¼ cup of the starchy pasta water.
  2. Place the skillet over medium heat and melt the butter until it begins to foam. Add the minced garlic and red pepper flakes. Sauté for about 1 minute until the garlic smells nutty and fragrant, being careful not to let it brown.
  3. Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese, salt, and pepper. Whisk continuously for 2-3 minutes until the sauce thickens slightly and looks glossy.
  4. Stir in the fresh baby spinach and cook until wilted. Fold in the cooked tortellini and toss gently until every piece of pasta is coated in the creamy spinach sauce. If the sauce is too thick, stir in a splash of the reserved pasta water.