Go Back
- 12 oz cheese tortellini (fresh or frozen) - 1 cup heavy cream - 1/2 cup basil pesto - 1 cup cherry tomatoes, halved - 1 cup baby spinach - 1/2 cup grated Parmesan cheese - 2 tablespoons olive oil - 2 cloves garlic, minced - Salt and pepper to taste These ingredients work together to create a rich and tasty dish. The cheese tortellini serves as the base, while heavy cream adds creaminess. Basil pesto brings in fresh flavor, and cherry tomatoes add a burst of sweetness. Baby spinach not only adds color but also boosts nutrition. Garlic, salt, and pepper enhance the overall taste. - Sun-dried tomatoes for a tangy twist - Grilled chicken for added protein - Zucchini noodles for a low-carb option - Almond milk instead of heavy cream for a lighter sauce Feel free to mix and match. If you want more flavor, try sun-dried tomatoes. If you need protein, grilled chicken is a great choice. Want a lighter dish? Use almond milk instead of heavy cream. These options let you tailor the recipe to your taste and needs. - Fresh basil leaves - Extra grated Parmesan cheese - A drizzle of olive oil Garnishes make your meal look appealing. Fresh basil adds a pop of color and flavor. Extra Parmesan cheese gives a salty kick. A drizzle of olive oil enhances the dish's richness. These simple touches can elevate your creamy pesto tortellini skillet to a new level. {{ingredient_image_2}} Start by placing a large skillet on medium heat. Once warm, add 2 tablespoons of olive oil. Swirl the oil to coat the pan well. Next, add 2 cloves of minced garlic. Sauté the garlic for about 30 seconds. Keep watch to prevent browning. You want it to smell great and become aromatic. Now, it’s time to add 1 cup of halved cherry tomatoes to the skillet. Cook these for 3-4 minutes, stirring often. You want them to soften and release their juices. This step adds a burst of flavor to the oil. While the tomatoes cook, bring a pot of water to a boil. Add 12 oz of cheese tortellini. Cook according to the package instructions, usually about 3-5 minutes. Once cooked, drain the tortellini and set it aside. This will be ready to mix with the creamy sauce later. To cook tortellini just right, start with a big pot of salted water. Bring it to a boil. Add the tortellini and stir gently. This keeps them from sticking. Fresh tortellini will cook fast, usually in 3-5 minutes. Frozen may take a little longer. Check the package for exact times. When they float to the top, they are ready! Drain them well, but save a bit of the pasta water. This starchy water can help the sauce stick later. If you want a creamier sauce, add more heavy cream. Start with a full cup for a rich taste. If it’s too thick, add a splash of pasta water to loosen it up. For a lighter sauce, reduce the cream and add a little vegetable broth instead. This keeps the flavor while making it less heavy. Taste often and adjust until it’s just how you like it! You can boost the flavor of your creamy pesto tortellini easily. Add sautéed mushrooms or bell peppers for extra texture. For a kick, try red pepper flakes or a squeeze of lemon juice. Fresh herbs like parsley or chives make great additions too. They add bright flavors and color. If you want protein, grilled chicken or shrimp mix in well. The key is to play around and find what you love! Pro Tips Use Fresh Ingredients: For the best flavor, opt for fresh basil pesto and ripe cherry tomatoes. Fresh ingredients will elevate the dish and make it taste more vibrant. Customize Your Greens: Feel free to substitute or add other greens like kale or arugula instead of baby spinach. This can change the flavor profile while adding extra nutrients. Perfectly Cooked Tortellini: Be careful not to overcook the tortellini. They should be al dente, which means they should have a slight bite to them to enhance the overall texture of the dish. Enhance the Flavor: A sprinkle of red pepper flakes or a squeeze of lemon juice can add a delightful kick and brightness to the creamy pesto sauce. Adjust according to your taste preference. {{image_4}} You can boost the nutrition of your creamy pesto tortellini with great veggie add-ins. Try adding: - Zucchini: Dice and sauté it with the garlic. - Bell Peppers: Slice and toss them in for color and crunch. - Mushrooms: Sauté until soft for an earthy flavor. - Broccoli: Steam and add it toward the end for bright color and fiber. These veggies add taste and texture. They make the dish more colorful and lively. Plus, they help you meet your daily vegetable goals. If you want extra protein, chicken or shrimp are perfect choices. For chicken: - Grilled Chicken: Dice grilled chicken breast and mix it in. - Rotisserie Chicken: Use store-bought for ease. Just shred it and add to the skillet. For shrimp: - Shrimp: Sauté shrimp in olive oil until pink before adding them to the creamy sauce. These protein options help make the meal more filling and satisfying. You can still enjoy creamy pesto tortellini if you're gluten-free. Look for gluten-free tortellini made from: - Rice: Delicate and soft, it mimics traditional pasta well. - Corn: Offers a mild flavor and good texture. - Chickpeas: High in protein and fiber, these add a unique twist. These alternatives let everyone enjoy this creamy dish without worry. To keep your creamy pesto tortellini fresh, store leftovers in an airtight container. Make sure to let the dish cool down before sealing it. This helps prevent moisture buildup, which can make the pasta soggy. You can store it in the fridge for up to three days. If you notice any excess liquid, simply drain it before serving. When it's time to enjoy your leftovers, you can reheat them in a skillet or microwave. For the skillet, add a splash of cream or water to help revive the sauce. Heat on medium until warmed through. In the microwave, place the tortellini in a bowl, cover it with a lid or plastic wrap, and heat in short intervals. Stir between intervals to ensure even heating. Freezing is a great option if you want to save your creamy pesto tortellini for later. Portion the dish into freezer-safe containers or bags. Squeeze out any excess air before sealing. You can freeze it for up to three months. When you're ready to eat, thaw it overnight in the fridge. Then reheat as described above. Yes, you can use store-bought pesto. It saves time and adds great flavor. Look for a brand that uses fresh ingredients. This keeps the taste bright and vibrant. You still get a rich, creamy sauce with less effort. If you have homemade pesto, that works even better! To make a lighter version, swap heavy cream for half-and-half or cashew milk. This cut the fat but keeps the creaminess. You can also use less pesto. Try adding more spinach or other veggies. This boosts nutrition without adding calories. You can serve this dish with garlic bread or a simple green salad. A side of roasted veggies also works well. The fresh flavors balance the creamy pasta. For a fun twist, add grilled chicken or shrimp for extra protein. In this blog post, we explored how to make creamy pesto tortellini. We discussed key ingredients and steps, including cooking tips. You can customize the dish with protein or vegetarian options. Proper storage keeps leftovers fresh, making this meal enjoyable later. Remember, cooking is about experimenting and having fun. Use this recipe as your base. Enjoy your culinary journey!

Creamy Pesto Tortellini Skillet Delight

A delicious and creamy pasta dish featuring cheese tortellini, basil pesto, and fresh vegetables.
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
  

  • 12 oz cheese tortellini (fresh or frozen)
  • 1 cup heavy cream
  • 1/2 cup basil pesto
  • 1 cup cherry tomatoes, halved
  • 1 cup baby spinach
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • to taste salt
  • to taste pepper
  • for garnish fresh basil leaves

Instructions
 

  • Begin by placing a large skillet over medium heat. Once the skillet is warm, add the olive oil. Swirl the oil around to coat the bottom of the pan evenly.
  • Introduce the minced garlic to the hot oil, sautéing for approximately 30 seconds. Keep an eye on it to ensure it doesn't brown; you want the garlic to become aromatic.
  • Next, add the halved cherry tomatoes to the skillet. Cook for 3-4 minutes, stirring occasionally, until the tomatoes begin to soften and release their juices, infusing the oil with flavor.
  • While the tomatoes are cooking, bring a separate pot of water to a boil and prepare the tortellini according to the package instructions (usually this means boiling for about 3-5 minutes). Once cooked, drain the tortellini and set aside.
  • Lower the heat on your skillet and carefully pour in the heavy cream. Stir the mixture well to ensure the garlic and tomatoes are evenly distributed throughout the cream.
  • Add the basil pesto to the creamy mixture, stirring continuously until the sauce is smooth and well blended. Taste your sauce and add salt and pepper as needed for seasoning.
  • Gently fold in the baby spinach, allowing it to wilt slightly in the warmth of the sauce. This will add a lovely color and nutrition to the dish.
  • Carefully introduce the drained tortellini into the skillet, folding it through the sauce until every piece is coated and there are no clumps.
  • Sprinkle the grated Parmesan cheese over the top of the dish, allowing it to melt into the warm pasta and create a rich flavor.
  • Once it’s beautifully melted, remove from heat. Garnish with fresh basil leaves to add a fragrant touch before serving.

Notes

Serve in shallow bowls for an appealing presentation.
Keyword creamy, pasta, pesto, tortellini