# What You’ll Need:
→ 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)
# How-To:
01 - Bring a large pot of salted water to a boil. Cook the tortellini according to the package instructions until al dente. Drain and set aside.
02 - Melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant but not browned.
03 - Pour in the heavy cream and whole milk. Bring to a gentle simmer while stirring frequently.
04 - Add the grated Parmesan and ground nutmeg. Whisk continuously 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 toss gently to fully coat in the Alfredo sauce.
07 - Plate immediately and garnish with extra Parmesan, freshly cracked black pepper, and chopped parsley if desired.
