Ingredients:
- 1 (20 oz) package refrigerated cheese tortellini
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup heavy cream
- ½ cup prepared basil pesto
- ½ cup grated Parmesan cheese
- Salt and black pepper, to taste
- 1 cup baby spinach (optional)
- Cherry tomatoes, halved (for garnish, optional)
- Fresh basil, for garnish
Directions:
- Cook the Tortellini:
Bring a large pot of salted water to a boil. Cook tortellini according to package instructions. Drain and set aside. - Sauté the Garlic:
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. - Make the Creamy Pesto Sauce:
Pour in the heavy cream and bring to a gentle simmer. Stir in the pesto and Parmesan cheese. Let the sauce cook for 2–3 minutes until slightly thickened. Season with salt and pepper. - Add the Tortellini:
Add cooked tortellini to the skillet and toss to coat. Stir in baby spinach if using, and cook until wilted (about 1–2 minutes). - Serve:
Garnish with cherry tomatoes, fresh basil, and extra Parmesan if desired. Serve warm.
Prep Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes
Kcal: ~520 kcal per serving
Servings: 4