Ingredients:

  • 20 oz refrigerated cheese tortellini
  • 2 cups fresh baby spinach
  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 2 cups fresh Roma tomatoes, diced small
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 tsp salt
  • 1/4 tsp red pepper flakes

Instructions:

  1. Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions, draining the pasta 1 minute before the package suggests 'al dente' so it can finish cooking in the sauce.
  2. While the water boils, melt the butter in a 12-inch deep skillet over medium heat. Add the minced garlic and red pepper flakes, stirring for 60 seconds until fragrant and translucent.
  3. Stir in the diced fresh tomatoes and salt. Cook for 5-7 minutes, stirring occasionally, until the tomatoes break down and release their juices to create a chunky base.
  4. Reduce heat to low. Slowly pour in the heavy cream and stir continuously. Simmer gently for 2-3 minutes until slightly thickened, then stir in the Parmesan cheese until melted and smooth.
  5. Add the undercooked tortellini and baby spinach to the skillet. Toss gently for 1-2 minutes until the spinach has wilted and the pasta is coated in the glossy sauce.