Ingredients:

  • 1 lb refrigerated cheese tortellini
  • 1 tbsp salt
  • 1 tbsp unsalted butter
  • 3 cloves minced garlic
  • 8 oz cream cheese, softened
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 tsp black pepper
  • 1/4 cup reserved pasta water
  • 2 cups fresh baby spinach
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the cheese tortellini and cook according to package directions (usually 2–5 minutes). Before draining, reserve 1/2 cup of the starchy pasta water, then drain the pasta.
  2. Place a skillet over medium heat and melt the butter. Add the minced garlic and sauté for 1 minute until fragrant but not browned.
  3. Reduce heat to low-medium and stir in the softened cream cheese and heavy cream. Whisk constantly until the mixture is smooth and velvety.
  4. Stir in the grated Parmesan cheese, black pepper, and baby spinach, stirring until the spinach begins to wilt.
  5. Gently fold in the cooked tortellini. If the sauce is too thick, stir in the reserved pasta water one tablespoon at a time until a glossy consistency is achieved.
  6. Garnish the dish with fresh chopped parsley before serving.