Description
A delightful one-pan meal featuring creamy butternut squash tortellini paired with fresh spinach and garlic, topped with Parmesan cheese.
Ingredients
Scale
- 1 package of butternut squash tortellini
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups spinach
- 1/2 cup vegetable broth
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- Parmesan cheese for serving
Instructions
- In a large skillet, heat the olive oil over medium heat.
- Add the diced onion and cook until soft, about 3-4 minutes.
- Stir in minced garlic and cook for an additional minute, until fragrant.
- Add the butternut squash tortellini and vegetable broth, cover, and cook according to the package instructions.
- Once the tortellini is cooked, add the spinach and nutmeg, stirring until the spinach wilts.
- Season with salt and pepper to taste. Serve hot, topped with grated Parmesan cheese.
Notes
For a fresh twist, add a squeeze of lemon juice before serving or use other leafy greens like kale for variety.
- Prep Time: 10
- Cook Time: 15
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 2g
- Sodium: 410mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 5mg