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- 12 oz cheese tortellini (fresh or frozen) - 1 cup cherry tomatoes, halved - 1 cup baby spinach - 1 cup heavy cream - 1/2 cup basil pesto (store-bought or homemade) - 1/2 cup grated Parmesan cheese, plus extra for serving - 2 tablespoons olive oil - 3 cloves garlic, minced - Salt and pepper to taste - Fresh basil leaves - Extra Parmesan cheese The heart of this dish lies in its simple yet flavorful ingredients. Cheese tortellini serves as a delicious base. You can use fresh or frozen tortellini, making it easy to prepare. Cherry tomatoes add a burst of freshness and sweetness. Baby spinach brings in color and nutrients, while heavy cream gives that rich, creamy texture we all love. Basil pesto, whether you buy it or make it, adds an aromatic touch. Grated Parmesan cheese melts into the dish, enhancing the flavor. Olive oil and minced garlic create a fragrant base. Lastly, don’t forget salt and pepper; they bring all the flavors together. For garnishes, fresh basil leaves and extra Parmesan cheese elevate the dish. They add a pop of color and flavor. These ingredients come together to create a meal that feels fancy but is quick and easy to make. 1. Warm 2 tablespoons of olive oil in a large pot over medium heat. 2. Once the oil is hot, add 3 cloves of minced garlic. Sauté for about 1 minute. Stir often to prevent burning. The garlic should smell fragrant and turn lightly golden. 1. Next, add 1 cup of halved cherry tomatoes to the pot. Sauté for about 3-4 minutes. This helps the tomatoes soften and release their juices. 2. Slowly pour in 1 cup of heavy cream. Stir well to mix with the garlic and tomatoes. 3. Add 1/2 cup of basil pesto. Mix thoroughly until the cream and pesto combine into a smooth sauce. 4. Raise the heat slightly. Bring the mixture to a gentle simmer. This step enhances the flavors of the dish. 1. Add 12 ounces of cheese tortellini to the pot. Stir gently to coat them in the sauce. Cook according to package instructions, about 3-5 minutes for fresh tortellini. They should be tender and heated through. 2. Once cooked, fold in 1 cup of baby spinach and 1/2 cup of grated Parmesan cheese. Stir gently until the spinach wilts and the cheese melts. This creates a rich, creamy sauce that hugs the tortellini. 3. Taste your dish and season with salt and pepper as needed. Adjust for the best flavor. 4. Remove the pot from heat and let it rest for a couple of minutes. This helps the dish thicken before serving. - Ensuring even cooking of tortellini: Cook tortellini in boiling water for 3-5 minutes. Stir gently to keep them from sticking. If using frozen tortellini, follow package instructions. This way, all pieces cook evenly and become soft. - Keeping it creamy: To keep your dish creamy, use heavy cream and mix well with pesto. Avoid high heat when adding cream. This helps prevent curdling and keeps the sauce smooth. - Recommended spices: Add a pinch of red pepper flakes for some heat. A sprinkle of Italian seasoning can boost flavors too. Freshly cracked black pepper adds a nice touch as well. - Adding protein options: For extra protein, try adding cooked chicken, shrimp, or even chickpeas. These options blend well with the creamy sauce and enhance the meal's nutrition. - Best pairings: Serve your tortellini with a side salad or garlic bread. A light white wine or sparkling water complements the dish perfectly. - Serving temperatures: Enjoy this dish hot for the best taste. Let it cool slightly before serving to avoid burns. The flavors deepen as it sits, so it’s also great as leftovers! {{image_4}} You can easily change the pasta type in this dish. Use any shape you like. Bowtie or penne work well too. If you want a lighter option, try using zucchini noodles. For vegetables, you have many choices. Add bell peppers for sweetness, or mushrooms for earthiness. Broccoli or peas can also add color and nutrition. If you need a gluten-free option, choose gluten-free tortellini. Many brands offer this now, and it tastes great. You can also use gluten-free pasta if you prefer. For a vegan adaptation, switch the cheese tortellini for a vegan version. Use coconut cream instead of heavy cream. Look for vegan pesto or make your own with nuts and basil. In summer, add fresh corn or diced cucumbers. These add a nice crunch and freshness to the dish. You can also try fresh herbs like parsley or dill. In winter, consider adding roasted butternut squash or kale. These ingredients bring warmth and heartiness to your meal. They blend well with the creamy sauce and make it cozy and comforting. To keep your One-Pot Creamy Pesto Tortellini fresh, use airtight containers. Glass or plastic work well. Make sure they seal tightly to avoid air. Your leftovers will last about three to four days in the fridge. Label the containers with the date for easy tracking. When you're ready to enjoy your leftovers, the best method is using the stove. Heat a pan over low to medium heat. Add a splash of water or cream to keep it creamy. Stir often to avoid burning. If using a microwave, heat in short bursts. Stir in between to help it heat evenly. This way, you avoid sogginess. If you want to freeze the dish, first cool it completely. Then, place it in freezer-safe bags or containers. Squeeze out as much air as you can. This helps prevent freezer burn. Your dish can freeze well for up to three months. When you're ready to eat, thaw it in the fridge overnight. Reheat using the same methods as above for the best results. It takes about 10 minutes to prep and 20 minutes to cook. In total, you will need 30 minutes to make this dish. This quick time is perfect for busy days. Yes, you can use homemade pesto. Fresh basil, garlic, nuts, cheese, and olive oil make a great blend. Blend these ingredients until smooth. Feel free to adjust the flavors to your taste. Homemade pesto adds a personal touch to the dish. You can add a variety of vegetables to this recipe. Here are some great options: - Zucchini - Bell peppers - Peas - Broccoli - Asparagus - Mushrooms These veggies will add color and nutrients to your meal. Mix and match for different flavors! This article covered the tasty One-Pot Creamy Pesto Tortellini recipe. We discussed key ingredients like cheese tortellini, cherry tomatoes, and baby spinach. The step-by-step guide shows how to cook everything perfectly. You learned useful tips for flavor and serving. Plus, we explored variations and storage methods. In short, this dish is easy, creamy, and enjoyable. Feel free to adapt it to your taste. Enjoy every bite!

One-Pot Creamy Pesto Tortellini

Savor the deliciousness of One-Pot Creamy Pesto Tortellini, a quick and easy meal that brings vibrant flavors to your table! With tender tortellini, fresh spinach, and rich basil pesto, this dish is perfect for busy weeknights. Ready in just 20 minutes, it's a creamy pasta dream that everyone will love! Click through to discover the full recipe and impress your family with this comforting dish tonight!
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Ingredients
  

12 oz cheese tortellini (can be fresh or frozen)

1 cup cherry tomatoes, halved

1 cup baby spinach

1 cup heavy cream

1/2 cup basil pesto (store-bought or homemade)

1/2 cup grated Parmesan cheese, plus extra for serving

2 tablespoons olive oil

3 cloves garlic, minced

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

In a large pot, warm the olive oil over medium heat. Once hot, add the minced garlic and sauté for about 1 minute, stirring frequently to prevent burning, until it’s fragrant and lightly golden.

    Next, incorporate the halved cherry tomatoes into the pot. Sauté them for about 3-4 minutes, allowing them to soften and release their juices.

      Slowly pour in the heavy cream, stirring well to combine with the tomatoes and garlic. Next, add the basil pesto, mixing thoroughly until the two sauces are well incorporated.

        Slightly raise the heat and bring the mixture to a gentle simmer. This step will help to enhance the flavors.

          Add the tortellini to the pot, stirring gently to ensure they’re covered in the sauce. Cook according to the package instructions, usually around 3-5 minutes for fresh tortellini, until they become tender and heated through.

            Once the tortellini is cooked to perfection, fold in the baby spinach and grated Parmesan cheese. Stir gently until the spinach wilts and the cheese melts, creating a rich and creamy sauce that envelops the tortellini.

              Taste your dish and season with salt and pepper as necessary for optimal flavor.

                Remove the pot from the heat and let the dish rest for a couple of minutes to thicken before serving.

                  Prep Time, Total Time, Servings: 10 minutes | 20 minutes | Serves 4

                    - Presentation Tips: Dish the creamy tortellini into deep bowls. For a bright finishing touch, garnish with fresh basil leaves and a light sprinkle of extra Parmesan cheese, enhancing both flavor and visual appeal.