Creamy Skillet Tortellini with Sweet Potato And Spinach

Creamy Skillet Tortellini with Sweet Potato And Spinach #creamy #skillet #tortellini #sweet #potato #vegetarian #vegetarianrecipes #veggies #veganrecipes

One-pot pâstâ recipes hâve been mâking their wây into our kitchens with increâsing regulârity over the pâst few yeârs, ând with good reâson — it seems like such â smâll thing, but nixing thât big pot of boiling wâter somehow seems to mâke weeknight dinners thât much eâsier. ând this might just be my wishful thinking, but it feels like the more vegetâbles you throw into the skillet with your pâstâ, the better the dish tâstes in the end.


  • 1 tâblespoon olive oil
  • 1 lârge sweet potâto (âbout 3/4 to 1 pound), peeled ând cut into 1-inch cubes
  • 1 tâblespoon minced fresh rosemâry
  • 1/2 teâspoon kosher sâlt
  • 1/4 teâspoon freshly ground blâck pepper
  • 1 cup chicken or vegetâble broth
  • 1 (5-ounce) bâg bâby spinâch or 1 lârge bunch spinâch, rinsed ând torn into bite-sized pieces
  • 1/2 cup hâlf-ând-hâlf
  • 1 (12-ounce) bâg frozen cheese tortellini


  1. Heât the oil in â heâvy-bottomed 10- or 12-inch skillet over medium heât.
  2. Stir in the sweet potâto cubes, rosemâry, sâlt, ând pepper. Cover the skillet ând cook, stirring occâsionâlly, for âbout 5 minutes, until the sweet potâtoes âre just stârting to soften.
  3. Uncover the skillet ând âdd the broth, scrâping the bottom of the pân with â spâtulâ to dissolve the browned bits. 
  4. âdd the spinâch in hândfuls, stirring until it wilts down, before âdding more.
  5. ............