This easy asiago tortellini is creamy comfort food on a plate! Store-bought tortellini is tossed with a creamy asiago and parmesan cheese sauce. Everything comes together in one pan and it's on the table in less than 30 minutes!
1lbrefrigerated cheese tortellini pasta (See Note 1)16 oz. or about 4 cups uncooked
4cupsbaby spinach leaves, packedoptional, See Note 2
1/4tspsalt
fresh ground black pepper, red pepper flakes, fresh basilto taste!
Instructions
In a large skillet over medium heat, heat olive oil. Add garlic and cook for about 2 minutes, stirring every so often to make sure garlic doesn't burn.
Whisk together chicken stock/broth and corn starch, then add mixture to the pan. Add cream and stir to combine.
Increase heat to medium high and bring to a boil (about 3-4 minutes). Sauce should thicken slightly.
Reduce heat to low and add Asiago and Parmesan cheeses and 1/4 tsp salt. It works best to use a whisk and continue to whisk sauce until cheese is completely melted. If sauce, clumps at all, add a splash of chicken stock to thin it out.
Add tortellini and spinach. It will seem like A LOT of spinach but it will cook WAY down, don't worry! With a large spoon stir tortellini and spinach until spinach cooks down and tortellini is heated through and cooked to al dente--about 5-6 minutes.
Taste and season with salt, if needed. ((some tortellini filling is already a bit salty, so make sure you taste it before you add any more salt to the dish)). Serve immediately with lots of fresh ground pepper, red pepper flakes and basil, if you like!
Notes
Note 1: Make sure you get refrigerated fresh tortellini....not frozen and not dry! :) I usually get mine from Costco (Kirkland Brand, Five Cheese) but Buitoni is great too and widely available at major retailers like Target, Wal-Mart, etc. Note 2: I consider this optional. I use it about 50% of the time when I make this dish--depending if I have it on hand. It's perfectly fine to leave it out! :) Sometimes I just like a little green in there!