Creamy Spinach Tortellini is a vegetarian meal that can be made in just 20 minutes. So rich and creamy. Great for an easy weeknight meal.

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Flavored with garlic, onion, parmesan cheese, and basil this pasta dish is simple but full of flavor.

What To Serve With Creamy Spinach Tortellini

Ranch Garlic Bread and a garden salad with Creamy Italian Dressing go great with this vegetarian pasta dish.

How To Make Spicy

Add 1/2 teaspoon of crushed red pepper flakes to add some heat.

Variations

A teaspoon of garlic powder can be used instead of fresh garlic.Add sauteed mushrooms, sliced sun-dried tomatoes or kalamata olives for extra flavor.For even more extra flavor, sprinkle a little feta cheese on top before serving.
Recipe Tips

For best flavor, use refrigerated tortellini instead of frozen and be careful not to overcook them.

Be sure to squeeze all the water out of the spinach. To thaw the spinach, I like to place it in the refrigerator overnight.

Equipment Needed

Pasta Pot– I love this Pasta Pot. It comes with a straining lid which makes it super easy to drain the pasta.Large Skillet

Storage

Leftovers will keep for 4 to 5 days in an airtight container in the refrigerator.

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