Trader Joes Spinach Tortellini Recipe

This creamy tender Trader Joes Spinach Tortellini Recipe is made with fresh cherry tomatoes and heavy cream and ready in just 15 minutes. The moment the fresh baby spinach wilts into the rich garlic and parmesan sauce, you know it is time to dig in. I always keep a pack of this tortellini in my fridge for busy weeknights.

Why This Classic Works

I used to overcomplicate weeknight pasta by making elaborate sauces from scratch. I quickly realized that store-bought filled pasta just needs a simple, fresh coating.

Adding fresh cherry tomatoes and a splash of cream creates a bright but comforting dish. I learned that letting the pasta finish cooking in the sauce is the real trick to getting maximum flavor.

Trader Joes Spinach Tortellini Recipe Ingredients

• 1 (10 oz) package Trader Joe’s Spinach Tortellini
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 2 cups fresh baby spinach
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/4 tsp salt
• 1/4 tsp black pepper

How To Make Trader Joes Spinach Tortellini Recipe

1. Boil The Pasta: Bring a large pot of salted water to a boil. Add the tortellini and cook for 3 minutes until they float, then drain.
2. Sauté The Veggies: Heat olive oil in a large skillet over medium heat. Add minced garlic and halved cherry tomatoes, cooking for 3 minutes until soft.
3. Create The Sauce: Pour in the heavy cream and bring to a gentle simmer. Stir in the fresh baby spinach until just wilted.
4. Combine And Serve: Toss the cooked tortellini into the creamy sauce. Stir in grated Parmesan cheese, salt, and black pepper before serving hot.

Recipe Tips

• Do not overcook: Fresh tortellini cooks incredibly fast and will turn mushy if left in boiling water too long.
• Save pasta water: Keep a splash of the starchy water to thin out the cream sauce if it gets too thick.
• Use fresh cheese: Pre-shredded Parmesan can make the sauce grainy, so grate your own block for the best texture.

What To Serve With Spinach Tortellini

A crisp Caesar salad balances the richness of the creamy sauce perfectly. I also recommend a slice of toasted garlic bread to soak up any leftover sauce in your bowl.

How To Store

Store leftover tortellini in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of milk to bring the sauce back together. I do not recommend freezing this once tossed in the cream sauce.

FAQs

Can I use dried tortellini instead?

Yes, you can use dried tortellini. Just follow the package instructions for boiling time as it will take longer than fresh.

Is this dish vegetarian?

It depends on the Parmesan cheese you use. Traditional Parmesan contains animal rennet, so look for a vegetarian hard cheese alternative.

Can I substitute the heavy cream?

You can swap the cream for half-and-half or whole milk. Just note that the sauce will be noticeably thinner.

Nutrition

• Calories: 450 kcal
• Total Fat: 24g
• Saturated Fat: 12g
• Cholesterol: 70mg
• Sodium: 650mg
• Total Carbohydrate: 42g
• Protein: 16g

Try More Recipes:

• Trader Joes Spinach Artichoke Dip Chicken Recipe
• Trader Joe’s Gnocchi with Garlic and Spinach Recipe
• Trader Joes Spinach Artichoke Pasta Recipe

Trader Joes Spinach Tortellini Recipe

Recipe by Nate Collins

Servings

2

servings

Prep time

5

minutes

Cooking time

10

minutes

Total time

15

minutes

Creamy tender Trader Joes Spinach Tortellini Recipe combines fresh baby spinach, cherry tomatoes, heavy cream, and parmesan cheese for a fast dinner. Ready in just 15 minutes, this satisfying stovetop pasta meal is absolutely ideal for your busiest weeknight.

Ingredients

• 1 (10 oz) package Trader Joe’s Spinach Tortellini

• 1 tbsp olive oil

• 2 cloves garlic, minced

• 1 cup cherry tomatoes, halved

• 2 cups fresh baby spinach

• 1/2 cup heavy cream

• 1/4 cup grated Parmesan cheese

• 1/4 tsp salt

• 1/4 tsp black pepper

Directions

• 1. Boil The Pasta: Bring a large pot of salted water to a boil. Add the tortellini and cook for 3 minutes until they float, then drain.
• 2. Sauté The Veggies: Heat olive oil in a large skillet over medium heat. Add minced garlic and halved cherry tomatoes, cooking for 3 minutes until soft.
• 3. Create The Sauce: Pour in the heavy cream and bring to a gentle simmer. Stir in the fresh baby spinach until just wilted.
• 4. Combine And Serve: Toss the cooked tortellini into the creamy sauce. Stir in grated Parmesan cheese, salt, and black pepper before serving hot.