# Components:
→ Pasta
01 - 1 pound refrigerated cheese tortellini
→ Alfredo Sauce
02 - 2 tablespoons unsalted butter
03 - 2 cloves garlic, minced
04 - 1 cup heavy cream
05 - ½ cup whole milk
06 - 1 cup freshly grated Parmesan cheese
07 - ¼ teaspoon ground nutmeg
08 - Salt and black pepper, to taste
→ Vegetables
09 - 4 cups fresh baby spinach, roughly chopped
→ Garnish
10 - Extra grated Parmesan cheese, for serving
11 - Freshly cracked black pepper, for serving
12 - Chopped fresh parsley (optional)
# Directions:
01 - Bring a large pot of salted water to a boil and cook the tortellini according to package instructions until al dente. Drain well and set aside.
02 - Melt unsalted butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant without browning.
03 - Pour in heavy cream and whole milk, bringing the mixture to a gentle simmer while stirring frequently.
04 - Whisk in grated Parmesan cheese and ground nutmeg, continuing to whisk until the sauce is smooth and slightly thickened, about 3 to 4 minutes. Season with salt and black pepper to taste.
05 - Stir in the chopped spinach and cook until just wilted, approximately 1 to 2 minutes.
06 - Add the drained tortellini to the skillet and gently toss to coat with the creamy spinach Alfredo sauce.
07 - Plate immediately, garnishing with additional grated Parmesan, freshly cracked black pepper, and chopped parsley if desired.
