Cheese Tortellini with Spinach Goat Cheese
Indulge in the creamy, tangy delight of Cheese Tortellini with Spinach Goat Cheese—a quick and elegant pasta dish that's ready in just 20 minutes! This recipe features tender cheese-filled tortellini enveloped in a luscious goat cheese sauce infused with sautéed garlic and fresh baby spinach. A touch of milk or cream makes the sauce irresistibly silky, while grated Parmesan adds savory depth. Perfectly seasoned with a hint of black pepper and optional red pepper flakes for mild heat, this dish strikes the perfect balance of rich and refreshing flavors. Ideal for weeknight dinners or an effortless dinner party main course, this one-pan recipe is best served piping hot with a sprinkle of Parmesan and your favorite fresh herbs for a finishing touch.
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Recipe Information
Ingredients
- 12 oz cheese tortellini
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 5 cups fresh baby spinach
- 4 oz goat cheese
- 1 cup milk or cream
- 1 cup grated Parmesan cheese
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.25 tsp red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the tortellini and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1–2 minutes, or until fragrant.
Add the baby spinach to the skillet and cook for 2–3 minutes, stirring occasionally, until just wilted.
Reduce the heat to low and add the goat cheese, milk or cream, and half of the grated Parmesan cheese. Stir until the goat cheese has melted and the sauce is creamy.
Season the sauce with salt, black pepper, and red pepper flakes (if using). Adjust seasoning to taste.
Add the cooked tortellini to the skillet, tossing to coat in the sauce. If the sauce is too thick, gradually add the reserved pasta water a tablespoon at a time until the desired consistency is reached.
Sprinkle the remaining Parmesan cheese over the dish and serve warm. Optionally, garnish with extra black pepper or fresh herbs like parsley or basil.
Nutrition Facts
Calories |
1980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.7 g | 146% | |
| Saturated Fat | 58.7 g | 294% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 3778 mg | 164% | |
| Total Carbohydrate | 142.7 g | 52% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 15.2 g | ||
| Protein | 103.4 g | 207% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 1814 mg | 140% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 1048 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
