Asiago Tortellini

Asiago Tortellini


The silky, cheesy sauce is super simple.
  • kosher salt
  • 1 lb. cheese tortellini
  • 2 tbsp. extra-virgin olive oil
  • 3 cloves garlic, minced
  • ¾ c. heavy cream
  • ¾ c. chicken broth
  • 2 c. baby spinach
  • ¾ c. Grated Asiago
  • Freshly ground black pepper
  • kosher salt
  • Freshly ground black pepper
  • 2 tbsp. chopped fresh parsley
  • Crushed red pepper flakes, for garnish
  1. In 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.
  2. Meanwhile, in a large skillet over medium heat, heat oil. Cook garlic until fragrant, 1 minute, then add heavy cream, chicken broth, and ½ cup pasta water.
  3. Add 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.
  4. Season with salt and pepper, garnish with parsley and red pepper flakes, and serve immediately.

How To Make Asiago Tortellini

This Asiago Tortellini is like a grown-up version of mac n' cheese.Full recipe:

Posted by Delish on Thursday, September 15, 2016