Cheese Tortellini with Mushrooms, Zucchini and Spinach


  • 12 ounces fresh cheese tortellini
  • 8 ounces crimini mushrooms
  • 1 medium zucchini
  • 2 cloves garlic
  • 2 tablespoons olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 cup half-and-half or heavy cream (optional)
  • 2 packed cups baby spinach


  1. Bring a large pot of salted water to a boil.
  2. Slice mushrooms and mince 2 garlic cloves. Set aside.
  3. Cut zucchini in half lengthwise and then slice into 1/4" thick half moons.
  4. Heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering.
  5. Add the mushrooms and zucchini, season with kosher salt and black pepper, and sauté until browned and tender, 5 minutes.
  6. Add the garlic and sauté until fragrant, 1 minute.
  7. If using, add 1/2 cup half-and-half or heavy cream and simmer until slightly thickened, 5 minutes. Remove from the heat.
  8. Add tortellini to the boiling water and cook according to package instructions until al dente. Drain well, reserving 1/4 cup pasta water.
  9. Add the tortellini, pasta water and 2 packed cups baby spinach to the mushrooms and zucchini and cook over medium heat until the spinach is wilted and liquid is mostly absorbed.
  10. Serve hot, topped with grated parmesan cheese if desired.

Image borrowed and recipe adapted from