Ingredients:

  • 1 lb refrigerated cheese tortellini
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1 small shallot, finely diced
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 tsp ground nutmeg
  • salt to taste
  • black pepper to taste
  • 3 cups fresh baby spinach
  • 1 tbsp fresh lemon juice

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). Before draining, scoop out 1/2 cup of the starchy pasta water and set aside. Drain the pasta.
  2. Heat olive oil and butter in a large skillet over medium heat. Add the diced shallots and cook until translucent, about 3 minutes.
  3. Stir in the minced garlic and cook for 60 seconds until fragrant, ensuring it does not brown.
  4. Pour in the heavy cream and bring to a gentle simmer. Stir in the nutmeg, salt, and pepper.
  5. Lower the heat and whisk in the Parmesan cheese slowly until the sauce is smooth and thickened. If the sauce is too thick, stir in 1-2 tablespoons of the reserved pasta water.
  6. Fold in the cooked tortellini and fresh baby spinach. Toss gently for 1-2 minutes until the spinach has just wilted and the pasta is coated.
  7. Remove from heat and stir in the lemon juice for a bright finish.