Creamy Tortellini with Sweet Potato and Spinach
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tablespoon olive oil1 large sweet potato (about 3/4 to 1 pound), peeled and cut into 1-inch cubes1 tablespoon minced fresh rosemary1/2 teaspoon kosher salt1/4 teaspoon freshly ground black pepper1 cup chicken or vegetable broth1 (5-ounce) bag baby spinach or 1 large bunch spinach, rinsed and torn into bite-sized pieces1/2 cup half-and-half1 (12-ounce) bag frozen cheese tortellini
Creamy Tortellini with Sweet Potato and Spinach
Serves 4
1 tablespoon olive oil
1 large sweet potato (about 3/4 to 1 pound), peeled and cut into 1-inch cubes
1 tablespoon minced fresh rosemary
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup chicken or vegetable broth
1 (5-ounce) bag baby spinach or 1 large bunch spinach, rinsed and torn into bite-sized pieces
1/2 cup half-and-half
1 (12-ounce) bag frozen cheese tortellini
Heat the oil in a heavy-bottomed 10- or 12-inch skillet over medium heat.
Stir in the sweet potato cubes, rosemary, salt, and pepper. Cover the skillet and cook, stirring occasionally, for about 5 minutes, until the sweet potatoes are just starting to soften.
Uncover the skillet and add the broth, scraping the bottom of the pan with a spatula to dissolve the browned bits. Add the spinach in handfuls, stirring until it wilts down, before adding more.
Stir in the half-and-half, then cover once more and bring the liquid to a simmer.
Uncover and stir in the tortellini. Cook, stirring frequently, for 10 to 15 minutes, until the tortellini are plump and cooked through.
Serve immediately.
Serving Size: Serves 4
Serves 4
1 tablespoon olive oil
1 large sweet potato (about 3/4 to 1 pound), peeled and cut into 1-inch cubes
1 tablespoon minced fresh rosemary
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup chicken or vegetable broth
1 (5-ounce) bag baby spinach or 1 large bunch spinach, rinsed and torn into bite-sized pieces
1/2 cup half-and-half
1 (12-ounce) bag frozen cheese tortellini
Heat the oil in a heavy-bottomed 10- or 12-inch skillet over medium heat.
Stir in the sweet potato cubes, rosemary, salt, and pepper. Cover the skillet and cook, stirring occasionally, for about 5 minutes, until the sweet potatoes are just starting to soften.
Uncover the skillet and add the broth, scraping the bottom of the pan with a spatula to dissolve the browned bits. Add the spinach in handfuls, stirring until it wilts down, before adding more.
Stir in the half-and-half, then cover once more and bring the liquid to a simmer.
Uncover and stir in the tortellini. Cook, stirring frequently, for 10 to 15 minutes, until the tortellini are plump and cooked through.
Serve immediately.
Serving Size: Serves 4
Nutritional Info Amount Per Serving
- Calories: 380.6
- Total Fat: 13.4 g
- Cholesterol: 47.8 mg
- Sodium: 641.5 mg
- Total Carbs: 52.2 g
- Dietary Fiber: 3.9 g
- Protein: 14.0 g
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