Ingredients
Scale
- 1 pound (450g) spinach tortellini
- 1 lb (450g) beef sirloin or tenderloin, sliced into strips
- 4 cloves garlic, minced
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 cup fresh spinach, chopped
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- Optional: red pepper flakes for a spicy kick
Instructions
- Cook the spinach tortellini in boiling salted water according to package instructions. Drain and reserve a cup of pasta water.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season beef strips with salt and pepper. Cook for 2-3 minutes per side until browned. Remove and set aside.
- Reduce heat to medium. Add butter to the skillet and melt. Stir in minced garlic and cook for 1 minute until fragrant. Add red pepper flakes if desired.
- Return beef to the skillet with garlic butter. Toss in chopped spinach and cook until wilted, about 2 minutes.
- Add drained tortellini to the skillet, tossing to combine. If mixture is dry, stir in reserved pasta water to loosen sauce.
- Sprinkle grated Parmesan cheese over the pasta and toss gently. Serve hot garnished with additional Parmesan and herbs if desired.
Notes
- Use high-quality beef like sirloin or tenderloin for best flavor and tenderness.
- Cook tortellini just until al dente to avoid mushiness.
- Adjust garlic and red pepper flakes to suit your spice preferences.
- For a creamier sauce, stir in a splash of heavy cream in the final step.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
- Diet: Nut-Free
Nutrition
- Serving Size: 1 plate
- Calories: 560 kcal Kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 29 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 115 mg