# Components:
→ Pasta
01 - 1 lb 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
11 - Freshly cracked black pepper
12 - Chopped fresh parsley (optional)
# Directions:
01 - Bring a large pot of salted water to a boil. Cook the tortellini according to package directions until al dente. Drain and set aside.
02 - Melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant, avoiding browning.
03 - Pour in heavy cream and whole milk. Bring to a gentle simmer while stirring frequently.
04 - Add grated Parmesan cheese and ground nutmeg. Whisk continuously for 3 to 4 minutes until sauce is smooth and slightly thickened. Season with salt and black pepper to taste.
05 - Add the chopped spinach to the sauce and stir until just wilted, about 1 to 2 minutes.
06 - Add drained tortellini to the skillet. Gently toss to coat thoroughly in the creamy spinach Alfredo sauce.
07 - Plate immediately, garnishing with extra Parmesan, freshly cracked black pepper, and chopped parsley if desired.
