Italian-American · dinner
Creamy Tomato Spinach Tortellini
A fast meatless pasta night after a week of fish, shrimp, chicken and sausage, using spinach you're already buying.
- Total time
- 20 min
- Serves
- 2
- Est. cost
- $14
Ingredients
For 2 servings
Dairy & eggs
- refrigerated cheese tortellini12 oz
- heavy cream¼ cup
- grated Parmesan¼ cup
Cans & jars
- marinara sauce2 cup
- white beans1 can
Produce
- spinach5 oz
- garlic2 clove
Pantry & grains
- olive oil1 tbsp
Spices
- red pepper flakes¼ tsp
- salt½ tsp
Method
- 1
Bring a large pot of salted water to a boil over high heat. Drain and rinse the white beans.
- 2
Heat olive oil in a large skillet over medium heat. Cook minced garlic and red pepper flakes for 30 seconds, until fragrant.
- 3
Add marinara and white beans. Simmer for 5 minutes, stirring occasionally, until bubbling and slightly thickened.
- 4
Boil the tortellini for 3 to 4 minutes, until they float and the filling is hot. Drain.
- 5
Stir the cream into the sauce, then add the spinach by handfuls. Cook 1 to 2 minutes, until wilted.
- 6
Fold in the tortellini and half the Parmesan. Season with salt and serve topped with the remaining Parmesan.
Kitchen note
Leftovers reheat well with a splash of water. Picky eaters can skip the spinach until the end and stir it into only their own portion.Approximate per serving: 640 calories, 27g protein. These are estimates, not lab-tested nutrition facts.
Cost is an estimate at typical US supermarket prices; staples like oil, salt and spices are counted at a few cents.
Put this in your week
Plan four more dinners around it, scaled to your household, with one grocery list.
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