Description

A quick and flavorful dish featuring savory garlic butter ground beef tossed with fresh spinach and cheese tortellini, finished with Parmesan and Italian seasoning for a comforting and easy meal.

Ingredients

Meat and Seasoning

1 tablespoon olive oil
1 pound lean ground beef
Salt and black pepper to taste
3 cloves garlic, minced
2 tablespoons unsalted butter
1/4 teaspoon red pepper flakes (optional)
1/2 teaspoon Italian seasoning

Pasta and Vegetables

9 oz fresh or refrigerated cheese tortellini
2 cups fresh baby spinach, roughly chopped
1/2 cup cherry tomatoes, halved (optional)

Cheese and Garnish

1/4 cup grated Parmesan cheese, plus more for garnish
Fresh chopped parsley for garnish
1/4 cup reserved pasta water

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Instructions

Cook Tortellini: Begin by bringing a large pot of salted water to a boil. Add the fresh cheese tortellini and cook them according to the package instructions until just al dente. Drain the tortellini in a colander, reserving about 1/4 cup of pasta water for later use.
Cook Ground Beef: While the pasta cooks, heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the lean ground beef, season with salt and black pepper, and break it into smaller crumbles as it cooks until browned.
Sauté Garlic and Butter: Lower the heat to medium and add the minced garlic to the beef, sautéing until fragrant. Then stir in the unsalted butter and, if desired, the red pepper flakes for a bit of heat.
Combine Tortellini and Seasoning: Add the drained tortellini to the skillet with the seasoned meat and sprinkle the Italian seasoning over the mixture. Mix well to combine all ingredients.
Add Spinach and Tomatoes: Stir in the roughly chopped fresh baby spinach to allow it to wilt. Incorporate the halved cherry tomatoes and pour in the reserved pasta water to adjust the sauce consistency as needed.
Finish with Cheese and Garnish: Add the grated Parmesan cheese to the skillet and mix thoroughly. Garnish the dish with freshly chopped parsley and additional Parmesan cheese before serving.

Notes

Reserve some pasta water to help create a smooth sauce that coats the tortellini well.
Using fresh or refrigerated tortellini gives the best texture but frozen can be used with adjusted cooking time.
Red pepper flakes add a subtle heat but can be omitted for a milder taste.
For a vegetarian version, substitute ground beef with a plant-based crumbled meat alternative.
Make sure not to overcook the spinach to preserve its bright color and nutrients.