This easy skillet tortellini dish combines soft pasta with sweet potato and fresh spinach for a delightful flavor mix. It’s colorful, healthy, and ready in no time!
Cooking this meal is as simple as tossing everything into one pan, which means less cleanup. Plus, who doesn’t love a meal that tastes as good as it looks? 😊
I enjoy serving it with a sprinkle of cheese on top. It’s a perfect way to enjoy veggies without even noticing—yum!
Key Ingredients & Substitutions
Tortellini: I usually use cheese tortellini for its creamy texture. If you’re looking for a lighter option, try whole wheat tortellini or even a vegetable version. Gluten-free tortellini can also work if you need that substitution!
Sweet Potato: Sweet potatoes add natural sweetness and color. If you can’t find them, butternut squash works wonderfully too. You can roast it for added flavor or use regular potatoes for a heartier touch.
Olive Oil: Extra virgin olive oil is my go-to for its flavor. If you’re out, feel free to use avocado oil or canola oil instead. Each has its own unique flavor, but they’ll all work well for frying.
Spinach: Fresh spinach is best in this dish, but if you’re in a pinch, frozen spinach works too. Just make sure to thaw and squeeze out the excess water first for the right texture.
Parmesan Cheese: While Parmesan adds a great salty kick, you could substitute it with Pecorino Romano or nutritional yeast for a dairy-free option. Both will still give you that umami flavor!
How Do I Safely Sauté Sweet Potatoes for the Best Texture?
Sautéing sweet potatoes can be tricky if you want them tender without burning. Here’s my best method:
- Start by cutting sweet potatoes into small, even cubes to ensure they cook quickly and evenly.
- Heat your skillet with olive oil over medium heat; this helps prevent sticking.
- Add the sweet potatoes in a single layer. Don’t overcrowd the pan, as this can steam them instead of sautéing.
- Let them sit for a few minutes before stirring. This allows them to brown nicely!
- Stir occasionally until they’re tender and lightly browned, which should take about 8-10 minutes. If they start to stick, add a splash of broth or water.
These tips will help you get that perfect balance of texture in your skillet dish!
Skillet Tortellini With Sweet Potato And Spinach
Ingredients You’ll Need:
For the Dish:
- 1 package (about 9-12 oz) cheese tortellini (fresh or frozen)
- 1 medium sweet potato, peeled and diced into small cubes
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1/2 cup vegetable or chicken broth
- 3-4 cups fresh spinach leaves
- 1/4 cup grated Parmesan cheese, plus extra for serving
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe is quick and comes together in about 25 minutes! You’ll spend around 10 minutes prepping your ingredients and about 15 minutes cooking everything in the skillet. It’s a fast and delicious meal perfect for busy weeknights!
Step-by-Step Instructions:
1. Sautéing the Sweet Potatoes:
Start by heating the olive oil in a large skillet over medium heat. Then, add the diced sweet potato to the skillet and sauté it. Stir occasionally for about 8-10 minutes, or until the sweet potato pieces are tender and have a light brown color.
2. Adding Aromatics:
Next, it’s time to bring in the flavors! Add the chopped onion and minced garlic to the skillet with the sweet potatoes. Cook for another 2-3 minutes until the onion is soft and fragrant.
3. Simmering the Broth:
Pour in the vegetable or chicken broth and bring everything to a gentle simmer. This will help infuse even more flavor into your dish.
4. Cooking the Tortellini:
Now, it’s tortellini time! Add the cheese tortellini directly into the skillet. If you’re using fresh tortellini, follow the package instructions; typically, this takes about 3-5 minutes. If you’re using frozen tortellini, allow an additional 2-3 minutes for them to cook thoroughly.
5. Adding Spinach:
Once the tortellini is cooked, gently stir in the fresh spinach leaves. Keep stirring for about 2 minutes until the spinach wilts down nicely into the dish.
6. Final Touches:
Stir in the grated Parmesan cheese and, if you like a little heat, sprinkle in the crushed red pepper flakes. Don’t forget to season with salt and black pepper to taste. Mix everything together until well combined.
7. garnish and Serve:
Remove the skillet from the heat. Garnish your delicious dish with extra Parmesan cheese and chopped fresh parsley to make it look even more appetizing. Enjoy your Skillet Tortellini warm, right from the skillet!
This dish combines the creamy filling of tortellini with the sweet, tender cubes of sweet potato and fresh spinach for a colorful, nutritious, and comforting meal.
Can I Substitute the Sweet Potato?
Absolutely! If you don’t have sweet potatoes, butternut squash or regular potatoes can be used instead. For a twist, try using roasted carrots as well!
How Can I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it gently on the stove or in the microwave, adding a splash of broth if it seems dry.
Can I Add More Vegetables?
Yes, definitely! Feel free to toss in additional vegetables like bell peppers, zucchini, or cherry tomatoes for extra flavor and nutrition. Just make sure to sauté them until tender before adding the tortellini.
What Should I Serve With This Dish?
This skillet tortellini works great on its own, but if you want to add a side, consider serving it with a fresh green salad or some crusty bread for a complete meal!