Description
A delightful one-pan meal with rich creaminess, tender cheesy tortellini, roasted sweet potatoes, and fresh sautéed spinach.
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
- In a large skillet, warm the olive oil over medium heat. Once hot, add the diced sweet potato. Sauté for about 5-7 minutes until it begins to soften.
- Stir in the garlic, dried thyme, salt, and black pepper. Let everything cook for about a minute until the aroma fills your kitchen.
- Pour in the vegetable broth and heavy cream. Bring the mixture to a gentle simmer, bubbly but not boiling too vigorously.
- Add the tortellini to the skillet, ensuring they’re evenly coated in the creamy sauce. Cover the skillet and let it cook for around 8-10 minutes, stirring occasionally until tender and the sweet potatoes are fully cooked.
- Stir in the fresh spinach, cooking for an additional 2 minutes until it wilts beautifully.
- Sprinkle the grated Parmesan cheese over the pasta, stirring to mix well before removing from heat.
- Serve hot, optionally garnished with more Parmesan cheese for an extra touch.
Notes
To store leftovers, keep in an airtight container in the refrigerator for 3-4 days or freeze for 1-2 months.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 70mg