Ingredients:

  • 20 oz refrigerated cheese tortellini
  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 8 oz baby spinach, packed
  • 1 ½ cups heavy cream
  • ¾ cup freshly grated Parmesan cheese
  • ¼ tsp red pepper flakes
  • 1 tbsp fresh lemon juice
  • 2 tbsp chopped fresh parsley

Instructions:

  1. Heat the olive oil over medium heat in a 12-inch deep skillet. Add the diced onion and sauté for 4–5 minutes until translucent. Stir in the minced garlic and red pepper flakes, cooking for 60 seconds until fragrant.
  2. Pour in the heavy cream and bring the mixture to a gentle simmer. Lower the heat to medium-low and stir in the Parmesan cheese, whisking continuously until the cheese is fully melted and the sauce is glossy and thickened.
  3. Gently fold the uncooked refrigerated tortellini directly into the simmering sauce. Cover the pan and cook for 3–5 minutes, stirring occasionally to ensure the pasta is evenly coated.
  4. Remove the lid and stir in the baby spinach, cooking for 1–2 minutes until wilted. Turn off the heat and stir in the lemon juice and fresh parsley.