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For this creamy pesto tortellini skillet, we need a few key items: - 1 (9 oz) package cheese tortellini (fresh or frozen) - 1 cup heavy cream - 1/4 cup pesto (store-bought or homemade) - 1 cup cherry tomatoes, halved - 1 cup baby spinach - 1 tablespoon olive oil - 1/4 cup grated Parmesan cheese (plus more for serving) - Salt and pepper to taste - Fresh basil leaves for garnish These ingredients come together to create a rich and flavorful dish. The tortellini serves as a hearty base. The cream adds richness, while the pesto brings in that fresh, herbal taste. You can make this dish your own by adding extra ingredients. Here are some tasty options: - Grilled chicken or shrimp for protein - Artichoke hearts for more flavor - Pine nuts for a crunchy texture - Sun-dried tomatoes for a deeper taste These add-ins can elevate the dish. You can mix and match based on what you like. Choosing quality ingredients is key to a great dish. Here are some tips: - Tortellini: Opt for fresh tortellini if you can. It has a better texture and flavor. Frozen works well too. - Cream: Use heavy cream for the best results. It creates a smooth and rich sauce. - Pesto: If you make homemade pesto, use fresh basil for a vibrant taste. Store-bought is a convenient option. - Tomatoes: Select ripe cherry tomatoes. They should be firm and bright. - Spinach: Pick fresh baby spinach. Look for vibrant green leaves without wilting. By following these tips, you’ll set your dish up for success. Quality makes a difference in flavor and presentation. {{ingredient_image_1}} First, fill a large pot with water. Add salt and bring it to a boil. Once boiling, add the cheese tortellini. Cook it according to the package directions until it is al dente. This usually takes about 3 to 5 minutes. After cooking, drain the tortellini in a colander and set it aside. Make sure not to rinse it, as this helps the sauce stick later. Next, grab a large skillet and heat one tablespoon of olive oil over medium heat. Once the oil is hot, add the halved cherry tomatoes. Sauté them for about 2 to 3 minutes, until they start to soften. Then, toss in the baby spinach. Cook for another 1 to 2 minutes, stirring often. The spinach should wilt nicely during this time. Now it's time to make the sauce. Reduce the heat to low and pour in 1 cup of heavy cream and 1/4 cup of pesto. Stir everything together until well mixed and heated through. After that, add the cooked tortellini to the skillet. Gently toss everything together so the tortellini gets coated in the creamy pesto sauce. Finally, sprinkle in 1/4 cup of grated Parmesan cheese. Toss again to combine. Season with salt and pepper to taste. Let it simmer for 2 to 3 minutes, and then it’s ready to serve! When making creamy pesto tortellini, avoid overcooking the tortellini. This can lead to mushy pasta. Always check the package for cooking time and taste for doneness. Another mistake is not draining the tortellini well. Excess water can thin your sauce. Finally, don’t skip seasoning. A little salt and pepper can enhance the dish. To boost flavor, try adding garlic. Sauté minced garlic with the tomatoes for a rich taste. You can also use fresh herbs like thyme or oregano. They add depth and freshness. If you like heat, sprinkle in some red pepper flakes. This will give your dish a nice kick. Use a large pot for boiling the tortellini. It helps keep pasta from sticking. A large skillet is key for sautéing veggies and mixing everything. A wooden spoon works well for stirring without scratching your pan. Don’t forget a measuring cup for the cream and pesto. A colander is essential for draining tortellini, too. These tools will make cooking easier and more fun. Pro Tips Use Fresh Ingredients: Fresh tortellini and seasonal vegetables can elevate the flavor of your dish significantly. Customize Your Pesto: Experiment with different nuts or herbs in your pesto for a unique twist on this classic sauce. Adjusting Creaminess: For a lighter version, substitute half of the heavy cream with chicken or vegetable broth. Perfectly Seasoned: Taste your dish before serving and adjust the seasoning with salt and pepper to enhance the flavors. {{image_2}} You can easily make this dish more veggie-friendly. Add mushrooms, bell peppers, or zucchini for extra flavor. Toss in some peas for sweetness. You can also swap the cheese tortellini for a vegetable-based one. This keeps it delicious while adding colorful veggies. If you want more protein, chicken or shrimp works well. Cook them in the skillet before adding the veggies. Tofu is a great plant-based choice, too. Simply sauté it until golden, then mix it in with the tortellini. These options make the dish heartier and filling. For a gluten-free meal, choose gluten-free tortellini. Many stores offer this option now. You can also use zucchini noodles or spaghetti squash as a base. These alternatives keep the dish light while still being tasty. Just remember to adjust cooking times for these fresh options. After you enjoy your creamy pesto tortellini skillet, store any leftovers in an airtight container. Let the dish cool to room temperature before sealing it. This helps prevent moisture build-up. Leftovers can stay fresh in the fridge for up to three days. Always label the container with the date. When you're ready to enjoy your leftovers, reheat them gently. Place the tortellini in a skillet over low heat. Add a splash of cream or a bit of water to keep it moist. Stir often until it's hot. You can also use a microwave. Heat in short bursts of 30 seconds, stirring in between until warm. If you want to save this dish for later, you can freeze it. Pack the cooled tortellini in a freezer-safe container. It will last up to three months. To thaw, move it to the fridge overnight. For quick thawing, use the microwave. After thawing, reheat as mentioned earlier. Enjoy your creamy meal anytime! Yes, you can use any pasta you like. Farfalle, penne, or even spaghetti works well. Just make sure to cook it to al dente. The key is to pair it with the creamy pesto sauce for great flavor. To lighten this dish, try using half-and-half instead of heavy cream. You can also reduce the amount of cheese. Adding more veggies like zucchini or bell peppers can boost nutrition without adding calories. This creamy pesto tortellini goes well with many sides. A simple green salad adds crunch and freshness. Garlic bread is also a favorite; it soaks up the sauce nicely. Roasted vegetables make a tasty and healthy option, too. In this post, I covered how to make creamy pesto tortellini. We explored key ingredients, like tortellini and fresh spinach. I shared tips to avoid common mistakes while cooking. You can also try variations to fit your taste or diet. Lastly, I provided best storage methods for leftovers. Enjoy making this recipe your own. With simple steps and fun add-ins, you can create a dish you love. Happy cooking!

Creamy Pesto Tortellini Skillet

A delicious and easy one-pan dish featuring cheese tortellini in a creamy pesto sauce with cherry tomatoes and spinach.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 500 kcal

Ingredients
  

  • 9 oz package cheese tortellini (fresh or frozen)
  • 1 cup heavy cream
  • 1/4 cup pesto (store-bought or homemade)
  • 1 cup cherry tomatoes, halved
  • 1 cup baby spinach
  • 1 tablespoon olive oil
  • 1/4 cup grated Parmesan cheese (plus more for serving)
  • to taste Salt and pepper
  • for garnish Fresh basil leaves

Instructions
 

  • In a large pot of boiling salted water, cook the cheese tortellini according to package directions until al dente. Drain and set aside.
  • In a large skillet, heat the olive oil over medium heat. Add the halved cherry tomatoes and cook for about 2-3 minutes until they begin to soften.
  • Add the baby spinach to the skillet and cook for an additional 1-2 minutes, stirring frequently, until the spinach is wilted.
  • Reduce the heat to low, then pour in the heavy cream and pesto. Stir until well combined and heated through.
  • Add the cooked tortellini to the skillet and gently toss to coat them with the creamy pesto sauce.
  • Sprinkle in the Parmesan cheese, toss again to combine, and season with salt and pepper to taste.
  • Allow it to simmer for 2-3 minutes, letting the flavors meld together.
  • Remove from heat, garnish with fresh basil leaves, and sprinkle extra Parmesan cheese on top before serving.

Notes

Feel free to add more vegetables or protein as desired.
Keyword creamy, pesto, quick meal, skillet, tortellini