Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium sweet potato, peeled and diced (about 1.5 cups)
- 1 teaspoon dried sage or Italian seasoning
- 1 (19-ounce) package refrigerated cheese tortellini
- 1 cup chicken or vegetable broth
- 1/2 cup heavy cream (or half-and-half)
- 5 ounces fresh spinach
- 1/4 cup grated Parmesan cheese
Instructions
- Step 1: Heat the olive oil in a large, deep skillet over medium heat. Add the diced sweet potato and dried sage, cooking for 5 to 7 minutes until the sweet potato edges are softened slightly.
- Step 2: Pour in the broth, bringing the mixture to a rapid simmer. Cover the skillet and allow the sweet potatoes to cook until fork-tender, about 3 to 5 minutes.
- Step 3: Stir in the tortellini, ensuring it is submerged in the broth. Cover the skillet again and cook according to the tortellini package directions (usually 5-7 minutes), until the pasta is cooked through and most of the liquid has been absorbed.
- Step 4: Reduce the heat to low. Stir in the heavy cream and the grated Parmesan cheese until the sauce thickens slightly and is well combined.
- Step 5: Fold in the fresh spinach, tossing continuously for 1 to 2 minutes, until the spinach is fully wilted. Serve immediately.
Notes
- Store leftovers tightly sealed in the refrigerator for up to 3 days, keeping in mind the tortellini will absorb the sauce and soften over time.
- For the best texture, reheat gently on the stovetop, adding a splash of broth or milk to re-emulsify the sauce and prevent the pasta from drying out.
- Counteract the richness of the cream by serving this dish with a crisp green salad or a crusty loaf of garlic bread perfect for soaking up any remaining sauce.
- If your sweet potatoes are not cut uniformly small, give them a few extra minutes of sautéing in Step 1 to ensure they are fork-tender by the time the pasta finishes cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American