Description
A comforting and creamy dish featuring tortellini, sweet potatoes, and fresh spinach, perfect for busy weeknights or leisurely weekends.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium sweet potato, peeled and diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup vegetable broth
- 1 cup heavy cream
- 16 ounces cheese tortellini (fresh or frozen)
- 4 cups fresh spinach
- 1/2 cup grated Parmesan cheese
- Optional: additional Parmesan for serving
Instructions
- Heat olive oil in a large skillet over medium heat. Add diced sweet potato and sauté for 5-7 minutes until it starts to soften.
- Add garlic, thyme, salt, and black pepper; stir for 1 minute until fragrant.
- Pour in vegetable broth and heavy cream, stirring to a gentle simmer.
- Stir in tortellini, cover, and cook for 8-10 minutes until tender and sweet potato is cooked.
- Add spinach and cook for an additional 2 minutes until wilted.
- Mix in grated Parmesan cheese, stir well, and remove from heat. Serve hot with extra Parmesan if desired.
Notes
Use fresh tortellini for best texture and adjust creaminess by substituting part of the heavy cream with milk if desired.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 60mg