Ingredients
Scale
- 500 g beef (ground or finely chopped)
- 400 g cheese-filled tortellini (fresh or packaged)
- 3 cups fresh spinach, washed and trimmed
- 4 cloves garlic, finely minced
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 teaspoon dried Italian herbs (oregano, basil, thyme mix)
- ½ teaspoon crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- ½ cup grated Parmesan cheese
Instructions
- Bring a large pot of salted water to a boil. Add tortellini and cook according to package directions, usually 3–5 minutes, until the pasta floats. Reserve ½ cup of pasta water, then drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add ground beef and cook, breaking it apart with a spoon, until browned and cooked through. Season with salt and pepper. Remove from the skillet and set aside.
- In the same skillet, add butter and let it melt. Stir in minced garlic and cook gently until fragrant, being careful not to burn it.
- Sprinkle in Italian herbs and optional red pepper flakes. Stir well to release the flavors. If the sauce looks too thick, add a splash of the reserved pasta water.
- Return the beef to the skillet and mix into the garlic butter sauce.
- Add the fresh spinach and stir until wilted, about 2 minutes.
- Toss the cooked tortellini into the skillet, mixing well so the pasta is evenly coated with sauce.
- Remove from heat and top with grated Parmesan cheese before serving.
Notes
For a lighter version, substitute beef with turkey bacon, chicken ham, or ground chicken.
To make it vegetarian, omit the beef and add extra vegetables such as mushrooms or zucchini.
Always reserve some pasta cooking water—it helps bind the sauce and pasta together.
- Prep Time: 10
- Cook Time: 20