Creamy Tomato Basil Tortellini Skillet
A creamy and delightful pasta dish combining tortellini, tomatoes, and fresh basil, perfect for a weeknight dinner.
Ingredients
Main Ingredients
- 1 package tortellini Use fresh or frozen, package instructions may vary.
- 2 cups cherry tomatoes, halved Cherry tomatoes provide sweetness.
- 2 cups fresh spinach Can be substituted with other leafy greens.
- 1 cup heavy cream Alternatively, use Greek yogurt or sour cream for a lighter version.
- 2 cloves garlic, minced For best flavor, use fresh garlic.
- 1 tablespoon olive oil Use extra virgin for more flavor.
- 1 teaspoon dried basil Fresh basil is recommended for better flavor.
- Salt and pepper to taste Adjust according to preference.
- Grated parmesan cheese for serving Optional, or use a plant-based alternative for a vegan version.
Instructions
Preparation
- In a large skillet, heat olive oil over medium heat and add the minced garlic. Sauté for 1-2 minutes until fragrant.
- Add the halved cherry tomatoes and dried basil to the skillet, cooking until the tomatoes soften, about 5 minutes.
- Stir in the tortellini and heavy cream, bringing the mixture to a simmer. Cook the tortellini until they are al dente, according to the package instructions.
- Add the fresh spinach and stir until it wilts.
- Season with salt and pepper to taste.
- Serve warm, topped with grated parmesan cheese.
Notes
Store leftovers in an airtight container in the refrigerator for about 3-4 days. Reheat on the stove and add a splash of milk or cream if the sauce thickens.