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To create the magic of Garlic Butter Beef Tortellini, you need simple yet flavorful ingredients. Here’s what you’ll need for this delightful dish: - 12 oz beef tortellini (fresh or frozen) - 4 tablespoons unsalted butter - 4 cloves garlic, finely minced - 1 teaspoon red pepper flakes (or to taste) - 1 cup cherry tomatoes, halved - 1 cup fresh spinach leaves, tightly packed - Salt and freshly cracked pepper to taste - 1/4 cup freshly grated Parmesan cheese - Fresh basil leaves for garnish These ingredients come together to create a rich and tasty meal. Each one plays a role in the overall flavor. The beef tortellini serves as the hearty base. The unsalted butter adds creaminess. Garlic brings warmth, while red pepper flakes offer a gentle heat. The cherry tomatoes add a pop of sweetness, and fresh spinach provides a bright green touch. When you gather your ingredients, ensure they are fresh. Fresh basil leaves will elevate your dish. They add aroma and color, making your plate look as good as it tastes. The right balance of these ingredients will make your dinner a true delight. Ready to cook? Let’s move on to the next steps! {{ingredient_image_2}} Start by bringing a large pot of salted water to a rolling boil. Add the beef tortellini carefully to the pot. Cook it according to the package instructions. This usually takes about 3 to 5 minutes until the tortellini is al dente. Once done, drain the tortellini in a colander and set it aside. In a large skillet, place 4 tablespoons of unsalted butter over medium heat. Allow the butter to melt until it starts bubbling. This bubbling shows that the butter is ready for the next step. Now, add 4 finely minced garlic cloves and 1 teaspoon of red pepper flakes. Sauté this mixture for about 1 to 2 minutes. Stir constantly to avoid burning the garlic. You want it fragrant, not brown. Next, add 1 cup of halved cherry tomatoes to the skillet. Give them a gentle stir. Cook for about 3 to 4 minutes. You want the tomatoes to soften and release their juices. Now, introduce 1 cup of tightly packed fresh spinach leaves. Stir again and cook for another minute. You’ll see the spinach wilt and turn bright green. Then, carefully toss the drained tortellini into the skillet. Fold everything together gently. Make sure the tortellini is well-coated with the buttery sauce. Add salt and freshly cracked pepper to taste. Finish by sprinkling 1/4 cup of freshly grated Parmesan cheese over the tortellini. Give the dish one last gentle stir to mix in the cheese. Now, it’s time to serve! Portion the garlic butter tortellini onto plates. For a fresh touch, garnish each dish with a few basil leaves. This adds color and a nice aroma. Enjoy your meal! To get the best garlic taste, be careful when sautéing. Heat your skillet over medium heat. Melt the butter until it bubbles, but don't let it brown. Browned garlic can taste bitter. Use fresh garlic, as it gives the best flavor. Choose unsalted butter to control the salt in your dish. For a beautiful presentation, serve the tortellini in shallow bowls. This shows off the colorful ingredients well. You can drizzle a bit of olive oil on top for shine. Adding extra red pepper flakes can bring more heat if you like it spicy. Fresh basil leaves make a great garnish, adding color and aroma. To avoid overcooking, watch the time closely. Cook the tortellini only until they are al dente. If they cook too long, they can become mushy. For leftovers, store the tortellini in an airtight container in the fridge. They will last for about three days. To reheat, gently warm them in a skillet with a bit of butter. Pro Tips Use Fresh Ingredients: Whenever possible, opt for fresh tortellini and spinach for enhanced flavor and texture. Adjust the Heat: Control the spiciness by modifying the amount of red pepper flakes to suit your taste. Perfectly Melted Butter: Allow the butter to bubble before adding garlic; this step ensures a rich, nutty flavor. Garnish Wisely: Fresh basil not only adds color but also brightens the dish's flavor profile; consider using it generously. {{image_4}} You can easily make this dish vegetarian. Just replace the beef tortellini with cheese tortellini. Cheese tortellini still gives a great taste and texture. You can also use mushroom tortellini for a deeper flavor. For the sauce, stick with the garlic and butter. You can add more vegetables like bell peppers or zucchini. These add color and nutrients. Use vegetable broth instead of water for boiling the tortellini. This adds more flavor to your meal. If you want extra protein, consider adding chicken or shrimp. Both options blend well with the garlic butter sauce. For chicken, cook bite-sized pieces in the butter before adding garlic. This helps the chicken soak up all that flavor. For shrimp, add them right after the garlic. Cook until they turn pink, about 2-3 minutes. You can make this dish unique with different herbs and spices. Try adding thyme or oregano for an earthy taste. Fresh parsley can also brighten the dish. Don’t forget about vegetables! Think about using broccoli, peas, or asparagus. They add crunch and color. Just toss them in with the spinach to cook them slightly. This way, you create a dish that fits your taste perfectly. To keep your leftover garlic butter beef tortellini fresh, store it properly. First, let the dish cool to room temperature. Then, place it in an airtight container. Refrigerate the container. Your tortellini will stay good for about 3 days. If you want to keep it longer, freezing is a great option. Use freezer-safe bags or containers. Make sure to remove as much air as possible. This will help prevent freezer burn. When frozen, your tortellini can last up to 3 months. When it's time to enjoy your tortellini again, you want to reheat it right. The best way is to use a skillet. Add a splash of water or broth to the pan. Heat it on medium-low. Stir often for even warmth. This method helps keep the texture and flavor intact. You can also use the microwave. Place the tortellini in a microwave-safe dish. Add a little water to keep it moist. Cover it loosely with a lid or plastic wrap. Heat in short bursts, stirring in between. This keeps your meal tasty and avoids overcooking. You cook beef tortellini in boiling water for about 3 to 5 minutes. Check the package for exact times. Fresh tortellini cooks faster than frozen. Always taste a piece to make sure it's al dente, meaning it should be firm but not hard. Drain the tortellini well before mixing it with your sauce. Yes, you can use frozen tortellini. Just add a few extra minutes to the cooking time. Bring the water to a boil before adding the frozen tortellini. This will help them cook evenly. Frozen tortellini often holds its shape well and tastes great in dishes. If you don't have Parmesan, you can use Pecorino Romano or Grana Padano. Both cheeses have a salty and nutty flavor, similar to Parmesan. For a creamier taste, try using mozzarella or ricotta. Each cheese will change the flavor slightly, so pick what you like best. To add heat, use more red pepper flakes. You can also add sliced jalapeños or crushed red chili peppers. If you want a different flavor, try adding a dash of hot sauce or sriracha. Start with a little and adjust to your taste. Enjoy the kick! This blog post guides you through making a delicious beef tortellini dish. You learned how to cook the pasta and whip up a tasty garlic butter sauce. We also explored tips for perfecting flavors and adding twists to the dish. In final thoughts, cooking can be fun and creative. Feel free to try different ingredients and make this recipe your own. Enjoy the process and the meal!

Garlic Butter Beef Tortellini

A delicious and quick dish featuring beef tortellini tossed in a garlic butter sauce with cherry tomatoes and spinach.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 400 kcal

Ingredients
  

  • 12 oz beef tortellini (fresh or frozen)
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, finely minced
  • 1 teaspoon red pepper flakes (or to taste)
  • 1 cup cherry tomatoes, halved
  • 1 cup fresh spinach leaves, tightly packed
  • to taste Salt and freshly cracked pepper
  • 1 4 cup freshly grated Parmesan cheese
  • for garnish Fresh basil leaves

Instructions
 

  • Cook the Tortellini: Bring a large pot of salted water to a rolling boil. Carefully add the beef tortellini and cook according to the package instructions, typically until al dente. Once cooked, drain the tortellini in a colander and set aside.
  • Melt the Butter: In a large skillet, heat the unsalted butter over medium heat. Allow it to melt completely until it's bubbling, which will enhance the flavor.
  • Sauté the Garlic: Add the minced garlic and the red pepper flakes to the skillet. Sauté for about 1-2 minutes, stirring continuously, until the garlic becomes fragrant but ensure it does not turn brown as this could impart a bitter taste.
  • Add the Tomatoes: Incorporate the halved cherry tomatoes into the skillet and stir gently. Allow them to cook for approximately 3-4 minutes, or until they start to soften and release their juices.
  • Introduce the Spinach: Add the packed spinach leaves to the skillet. Stir and cook for another minute or until the spinach is wilted and vibrant in color.
  • Combine with Tortellini: Carefully toss the drained tortellini into the skillet with the garlic butter mixture. Gently fold everything together, ensuring that the tortellini is well coated with the buttery sauce. Season with salt and freshly cracked pepper to taste.
  • Finish with Cheese: Sprinkle the freshly grated Parmesan cheese over the tortellini, and give the mixture one final gentle stir to evenly distribute the cheese throughout.
  • Serve and Garnish: Portion the garlic butter tortellini onto serving plates. Garnish each dish with a few fresh basil leaves for a burst of aromatic flavor and a touch of color.

Notes

Consider serving the tortellini in shallow bowls to highlight the colorful ingredients. A drizzle of olive oil or a sprinkle of extra red pepper flakes can add a finishing touch.
Keyword beef, garlic butter, pasta, quick meal, tortellini