Ingredients
kosher salt
1 lb. cheese tortellini
2 tbsp. extra-virgin olive oil
3 cloves garlic, minced
3/4 c. heavy cream
3/4 c. chicken broth
2 c. baby spinach
3/4 c. Grated Asiago
Freshly ground black pepper
kosher salt
Freshly ground black pepper
2 tbsp. chopped fresh parsley
Crushed red pepper flakes, for garnish
Preparation
Step 1In a large pot of salted boiling water, cook tortellini according to package directions until al dente. Drain, reserving 1 cup pasta water, and return to pot.Step 2Meanwhile, in a large skillet over medium heat, heat oil. Cook garlic until fragrant, 1 minute, then add heavy cream, chicken broth, and 1/2 cup pasta water. Step 3Add cooked tortellini and baby spinach, tossing with tongs until noodles are fully coated and liquid is simmering. Remove from heat and add cheese. Toss constantly, adding more pasta water until sauce reaches desired consistency.Step 4Season with salt and pepper, garnish with parsley and red pepper flakes, and serve immediately.
