Creamy Sweet Corn Spinach Tortellini (Printable)

Tortellini, spinach, and sweet corn mingle in a creamy skillet for a comforting vegetarian meal.

# What You Need:

→ Main Components

01 - 18 ounces cheese tortellini
02 - 2 tablespoons unsalted butter
03 - 1 small yellow onion, finely diced
04 - 2 cloves garlic, minced
05 - 2 cups sweet corn kernels, fresh or frozen
06 - 1.5 cups baby spinach, loosely packed
07 - 1 cup heavy cream
08 - 1/2 cup grated Parmesan cheese
09 - 1/2 teaspoon fine sea salt
10 - 1/4 teaspoon ground black pepper
11 - 1/4 teaspoon crushed red pepper flakes

# Directions:

01 - Bring a large pot of salted water to a boil. Add tortellini and cook according to package instructions until tender. Drain and set aside.
02 - Melt butter in a large skillet over medium heat. Add diced onion and sauté until translucent, about 4 minutes. Stir in minced garlic and cook until fragrant, approximately 1 minute.
03 - Mix in sweet corn kernels and cook for 3 minutes, stirring occasionally. Add spinach leaves and sauté until wilted, about 2 minutes.
04 - Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until melted and the sauce is smooth. Season with sea salt, black pepper, and crushed red pepper flakes.
05 - Add cooked tortellini to the skillet, tossing gently to coat with sauce. Continue stirring over low heat until heated through. Serve immediately, garnished with extra Parmesan if desired.

# Expert Advice:

01 -
  • Quick enough for busy nights
  • Rich and creamy without feeling heavy
  • Loaded with vegetables for extra nourishment
  • Uses frozen or fresh tortellini for flexibility
02 -
  • Vegetarian friendly and protein rich thanks to cheese
  • Kids love the sweet corn even if they normally avoid spinach
  • Meal can be doubled for a crowd with minimal extra effort
03 -
  • Use a wide skillet so everything cooks evenly and you get some golden edges on the corn and spinach.
  • Let the sauce gently simmer so it thickens without boiling which could break the cream.
  • A microplane gets the Parmesan extra fine for that melting restaurant finish.

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