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Creamy Tortellini with Tomatoes


  • Author: Martha
  • Total Time: 30 min.

Ingredients

Scale

For the Sauce and Pasta:

  • 1 lb cheese tortellini (fresh or frozen)
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 pint cherry tomatoes, halved
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper, to taste

For the Garnish:

  • Fresh basil leaves (optional)
  • Extra Parmesan cheese, for serving

Instructions

Step 1: Cook the Tortellini

  1. Boil the Tortellini: Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions, usually 3-4 minutes for fresh or 8-10 minutes for frozen. Once done, drain and set aside, reserving a small cup of pasta water for later.

Step 2: Prepare the Sauce

  1. Sauté Garlic: While the tortellini is cooking, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
  2. Add Tomatoes: Toss in the halved cherry tomatoes and cook for 3-4 minutes, until they start to soften and release their juices. Stir occasionally to avoid burning.
  3. Create the Cream Sauce: Pour in the heavy cream, stirring to combine. Let the sauce simmer for about 5 minutes, allowing it to thicken slightly.
  4. Add Parmesan: Stir in the grated Parmesan cheese, allowing it to melt and incorporate into the sauce. Add salt and pepper to taste.

Step 3: Combine and Serve

  1. Mix Tortellini with Sauce: Add the cooked tortellini to the skillet, gently tossing to coat in the creamy sauce. If the sauce is too thick, you can add a little reserved pasta water to loosen it up.
  2. Garnish and Serve: Transfer the creamy tortellini to serving plates and garnish with fresh basil leaves and extra Parmesan, if desired.
  • Prep Time: 10 min.
  • Cook Time: 20 min.

Nutrition

  • Serving Size: 4 servings
  • Calories: 400 kcal
  • Fat: 18g
  • Carbohydrates: 40g
  • Fiber: 3g
  • Protein: 15g