Asiago Tortellini

Need a quick weeknight dinner? This will do the trick! I will go 9.5/10 on this one, as it's very tasty, but the sauce was not as thick as I expected and the original recipe's directions seem to be lacking a couple of details. I will absolutely make this again, though, and update if I change anything to improve it :)

Link to original recipe: https://www.delish.com/cooking/recipe-ideas/recipes/a49185/asiago-tortellini-recipe/

Link to my YouTube video of preparation: https://youtu.be/9JAdoXMlv78

I made half of the original recipe, thus the amounts below reflect this change, plus my modifications.

Ingredients:

8 oz. cheese filled tortellini, cooked according to package directions, cooking water reserved

1 T. extra-virgin olive oil

2-3 cloves garlic, minced

6 T. heavy cream

6 T. chicken broth

1 c. baby spinach (moderately packed)

6 T. grated Asiago

kosher salt, to taste

coarse ground black pepper, to taste

1 T. fresh parsley, chopped (I think you could use either curly or Italian; I used Italian)

pinch of crush red pepper flakes

Directions:

1. Heat olive oil in a medium-large skillet over medium heat. Add garlic and cook, stirring constantly, for 30 seconds - 1 min, until it becomes fragrant.

2. Stir in the heavy cream, chicken broth, and 1/4 c. of the reserved pasta cooking water. (*next time I make this, I am going to simmer it at this point for about 5 min.)

3. Stir in the cooked tortellini, followed by the baby spinach. Let come to simmer and cook, stirring occasionally, until spinach begins to wilt.

4. Remove from heat and stir in the Asiago. You may add additional pasta water at this point if the sauce is not the desired consistency (I did not add any, as it was already thinner than I expected).

5. Stir in the desired amount of kosher salt and pepper, as well as the parsley and red pepper flakes. Serve and enjoy!