Tuesday Tortellini Recipe

Cook tortellini

Bring a large pot of salted water to a rolling boil. Add 1 lb fresh tortellini and cook according to package instructions (usually 3–5 minutes) until al dente. Reserve 1 cup of the pasta cooking water, then drain the tortellini and set aside.

When drained, toss tortellini lightly with 2 tablespoons grated parmesan to keep them from sticking while you finish the sauce.

Sauté aromatics

In a large skillet or sauté pan over medium heat, warm 2 tbs olive oil and 1 tbs unsalted butter until butter melts and foams. Add the finely chopped small onion and a pinch of salt; cook 4–5 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook 30 seconds until fragrant.

Cook mushrooms & sun-dried tomatoes

Add the sliced mushrooms to the pan, increase heat to medium-high, and cook 4–6 minutes until mushrooms release liquid and begin to brown. Stir in the chopped sun-dried tomatoes and cook 1 minute.

Deglaze

Pour 1 tablespoon dry white wine (or broth) into the pan to deglaze, scraping any browned bits from the bottom with a wooden spoon. Let liquid reduce by half, about 1–2 minutes.

Build the cream sauce

Lower heat to medium-low, pour in 1 cup heavy cream and 1 cup chicken or vegetable broth, stirring to combine. Add 1 tsp red pepper flakes, 1 tsp salt, 1 tsp freshly ground black pepper, and 1 tsp lemon zest. Simmer gently 3–4 minutes until sauce slightly thickens.

Add spinach & cheese

Add the packed baby spinach (about 4 cups). Cook, stirring, until wilted (2–3 minutes). Stir in 1 cup grated parmesan and 3 oz shredded mozzarella until melted and sauce is creamy. If the sauce seems too thick, add up to 1/2 cup reserved pasta cooking water or broth to reach desired consistency.

Taste and adjust seasoning with additional salt, pepper, or red pepper flakes as needed.

Combine tortellini and sauce

Add the drained tortellini to the skillet with the sauce. Gently toss or fold to coat the pasta evenly, heating through 1–2 minutes so tortellini absorb some sauce. If the sauce becomes too tight, add a splash of reserved pasta water (1–4 tbs) to loosen.

Stir in the remaining 1–2 tbs grated parmesan if desired for extra cheesiness and the 1 tsp extra virgin olive oil for shine.

Plate and garnish

Divide the tortellini among 4 plates (serves 4). Sprinkle with the chopped basil chiffonade, toasted pine nuts or walnuts if using, and an extra sprinkle of parmesan. Serve immediately.