Description
A delicious and comforting one-pot creamy tortellini dish featuring vibrant greens, marinated artichokes, and a luscious cream cheese sauce, garnished with toasted pine nuts and fresh lemon zest for a burst of flavor.
Ingredients
Scale
Main Ingredients
- 3 tbsp. extra-virgin olive oil
- 2 scallions, thinly sliced, dark green parts reserved for serving
- 3 cloves garlic, finely chopped
- 1 cup loosely packed baby kale
- 1 cup loosely packed baby spinach
- 1 cup marinated quartered artichokes, drained and rinsed
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 1/2 cups low-sodium vegetable broth
- 2 oz. cream cheese
- 1 (20-oz.) package spinach and cheese tortellini
- Toasted pine nuts, for serving
- Finely grated lemon zest, for serving
Instructions
- Sauté Aromatics: In a large saucepan over medium heat, heat the olive oil. Add the white and light green parts of the scallions and minced garlic. Cook, stirring occasionally, until fragrant and softened, about 3 minutes.
- Cook Greens and Artichokes: Add the baby kale, baby spinach, and drained artichokes to the saucepan. Season with kosher salt and freshly ground black pepper. Stir and cook until the greens have wilted, about 2 minutes. Use a slotted spoon to transfer the greens mixture to a plate, leaving any liquid in the pan.
- Make Creamy Sauce and Cook Tortellini: In the same saucepan, over medium heat, add the vegetable broth and cream cheese. Stir continuously until a light, creamy sauce forms. Add the spinach and cheese tortellini. Increase heat to high and bring the mixture to a boil. Cover the pot, reduce heat to medium, and cook, stirring occasionally, until the tortellini is tender and heated through, about 3 to 5 minutes.
- Combine Greens and Tortellini: Reduce heat to low, return the cooked greens mixture to the saucepan, and gently stir to combine. Cook just until everything is warmed through, about 1 minute. Adjust seasoning with salt and pepper as needed. Remove from heat.
- Serve: Divide the creamy tortellini and greens among serving bowls. Garnish each serving with toasted pine nuts, a sprinkle of finely grated lemon zest, and the reserved dark green scallion parts for a fresh, vibrant finish.
Notes
- For extra protein, consider adding cooked chicken or chickpeas when combining the greens and tortellini.
- If you prefer a thicker sauce, allow the dish to simmer uncovered for an additional minute or two.
- Use fresh lemon zest right before serving to maximize flavor and aroma.
- To toast pine nuts, heat them in a dry skillet over medium heat for 2-3 minutes until golden and fragrant, stirring frequently to avoid burning.
- Spinach and cheese tortellini can be substituted with a similar type of filled pasta as desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: one-pot meal, creamy tortellini, spinach tortellini, healthy greens, easy weeknight dinner, vegetarian pasta, creamy pasta recipe
