Skip the restaurant and whip up this Spinach Alfredo Tortellini in just 15 minutes. A pantry staple is the unexpected secret to the easiest alfredo sauce.
Cook the pasta in salted water according to package directions. (Note 2) Drain.
Meanwhile, melt the butter in a non-stick skillet over medium heat. Add the evaporated milk and season with pepper.
Bring the milk to a gentle simmer and reduce for 3-4 minutes. Reduce the heat to medium-low and slowly add the cheese, whisking to combine as the cheese melts.
Once the cheese is incorporated, season to taste with salt and pepper, if necessary.
Add the spinach and stir to combine until wilted. Add the tortellini and stir together.
Serve immediately. Garnish with extra Parmesan.
Notes
Freshly grated cheese is the most fresh tasting and melts beautifully.
Add 2 teaspoons salt to the pasta water before adding the pasta. This will season the pasta itself.
To reheat: heat in the microwave until warmed through. Alternatively, heat in a double boiler until warm.
This alfredo sauce is not as thick and heavy as traditional alfredo. It's lighter and beautifully coats the pasta.