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Tortelloni with Creamy Tomato Sauce and Spinach

A 15-minute stuffed pasta dish with a rich sun-dried tomato cream sauce, fresh spinach, and Parmesan. Minimal ingredients, maximum flavor, and ready in one pan.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb fresh tortelloni or tortellini any filling, fresh or frozen both work
  • 4 tbsp sun-dried tomato pesto Scala or Delallo brand recommended
  • 2 garlic cloves minced
  • 4 fresh basil leaves or 1/2 tsp dried basil
  • 1 cup heavy whipping cream or light cream for a lighter sauce
  • 1 cup fresh spinach
  • 0.5 cup Parmesan cheese freshly grated, not pre-shredded
  • 1 tsp salt to taste
  • 0.5 cup pasta water reserved before draining

Equipment

  • Large pot
  • Large deep pan
  • Whisk
  • Measuring cups

Method
 

  1. Bring a large pot of salted water to a boil. Cook the tortelloni according to package directions. Before draining, reserve 1/2 cup of pasta water. Drain and set aside.
  2. While pasta cooks, place a large deep pan over low heat. Add the sun-dried tomato pesto and minced garlic. Stir and cook for no longer than 3 minutes until fragrant. Keep heat low to prevent burning.
  3. Add the fresh basil and heavy cream to the pan. Whisk together and bring to a gentle simmer over medium-low heat.
  4. Add the fresh spinach and stir for about 1 minute until fully wilted.
  5. Stir in the freshly grated Parmesan until melted and the sauce is smooth and glossy. Season with salt to taste. Remove from heat.
  6. Add the drained tortelloni to the sauce and toss gently to coat. If the sauce is too thick, add reserved pasta water a splash at a time until you reach the desired consistency. Serve immediately with extra Parmesan and black pepper.

Notes

Always use freshly grated Parmesan. Pre-shredded cheese contains anti-caking starch that makes the sauce clumpy. Keep heat low when cooking the garlic and pesto to prevent bitterness. Add pasta water gradually to adjust sauce consistency. Leftovers keep in the fridge for up to 3 days but do not freeze well.