Creamy Tortellini with Spinach and Peas in 20 Minutes
A comforting pasta dish featuring cheese tortellini tossed in a light cream sauce with wilted spinach and tender peas. The combination of garlic, onions, and Parmigiano creates a rich base that coats each piece of pasta beautifully. Perfect for busy weeknights when you want something satisfying but don't have hours to spend in the kitchen. The dish comes together quickly while the pasta cooks, making it ideal for families or anyone craving Italian comfort food. Fresh spinach wilts down to create the perfect vegetable balance alongside the sweet peas.
Ingredients
- 12 oz cheese tortellini
- 10 oz baby spinach, washed and dried
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- ½ cup heavy cream
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- ½ cup frozen peas, defrostedfresh peas1:1fresh
blanch first for 2-3 minutes
- ¼ cup parmigiano, freshly gratedpecorino romano1:1sharper
more assertive flavor
- salt, to taste
- pepper, to taste
Instructions
- 1
Fill a pot with water, add a pinch of salt and bring to a boil
- 2
Heat butter and oil in a large skillet over medium heat until butter melts
- 3
Add onions and garlic with salt and pepper, saute until onions cook down for 4 to 5 minutes
- 4
Add spinach, cover skillet and allow to wilt for a few minutes before stirring
- 5
Cook spinach uncovered for a couple minutes, season with salt and pepper
- 6
Add tortellini to boiling water and cook according to package instructions
- 7
Add peas and cream to spinach mixture, cook for a few minutes
- 8
Add cooked and drained tortellini along with parmigiano
- 9
Cook everything together for about a minute and serve
Tips
Reserve some pasta cooking water before draining to help adjust the sauce consistency if needed.
Don't overcook the spinach - it should be wilted but still bright green for the best color and nutrition.
Add the tortellini to the skillet while still hot from the pasta water for better sauce absorption.
Good to Know
Refrigerate leftovers for up to 3 days in an airtight container. Reheat gently with a splash of cream or milk to restore creaminess.
Cook components separately and combine when ready to serve. Sauce can be made a few hours ahead and reheated.
Serve immediately while hot with additional grated cheese and black pepper on the side.
Common Mistakes
Don't add cream too early or it may curdle - add it near the end of cooking.
Avoid overcrowding the pan when wilting spinach or it will steam instead of saute.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use fresh tortellini instead of dried?
Yes, fresh tortellini will cook faster, usually 2-3 minutes. Adjust cooking time and watch carefully to avoid overcooking.
What if I don't have heavy cream?
Half and half works well, or use milk with a tablespoon of flour whisked in to prevent curdling.
How long will this keep in the refrigerator?
Store covered for up to 3 days. Reheat gently and add a splash of milk or cream to restore texture.