Creamy Tomato Spinach Tortellini

• 190 g refrigerated cheese tortellini — Refrigerated cheese tortellini
• 120 g canned tomatoes — No-salt-added canned tomatoes
• 50 g — Raw baby spinach
• 60 g (about 1/4 cup) — Plain nonfat Greek yogurt
• 4 g, finely grated — Raw garlic
• 8 g, torn — Fresh basil leaves
• 5 g (about 1 tsp) — Extra-virgin olive oil
• 0.7 g (about 1/2 tsp) — Dried oregano leaves
• 0.3 g (small pinch) — Ground black pepper
• 0.4 g (about 1/8 tsp) — Fine salt

Method

1. 1Bring the pasta water to a boilFill a medium saucepan with water and bring it to a gentle, steady boil over high heat.Look for: Small bubbles rise continuously across the surface without the water surging over the rim.
2. 2Cook the tortelliniAdd the tortellini and cook for 5 to 7 minutes, stirring once near the start and once halfway through.7 minLook for: The tortellini float, the pasta edges are tender, and the cheese centers are steaming.
3. 3Reserve water and drainScoop out 60 ml of the pasta water, then drain the tortellini carefully and set it aside.Look for: The tortellini is drained without broken pieces and the reserved water is cloudy.Safety: Turn the pot handle inward and drain away from your face to avoid steam burns.
4. 4Bloom the garlic and oreganoHeat the olive oil in a wide skillet over medium heat, then stir in the garlic and oregano for 30 seconds.30 secLook for: The garlic smells fragrant but has not browned.
5. 5Simmer the tomatoesAdd the tomatoes, salt, and black pepper and simmer for 4 minutes, stirring several times.4 minLook for: The tomatoes form a lightly thickened sauce that leaves a brief trail when stirred.
6. 6Wilt the spinachStir the spinach into the tomato sauce for 90 seconds until no raw leaves remain.1 min 30 secLook for: The spinach is fully wilted and evenly spread through the sauce.
7. 7Temper the yogurtLower the heat, then stir the yogurt with 30 ml reserved pasta water in a small bowl until smooth.Look for: The yogurt mixture is pourable and free of thick white clumps.Safety: Keep the sauce below a hard boil after the yogurt is added.
8. 8Coat and rest the tortelliniFold the yogurt mixture and drained tortellini into the skillet for 2 minutes, then remove from the heat, rest for 3 minutes, and add the basil.5 minLook for: The creamy sauce clings without curdling and the basil remains bright and visible.Safety: Serve the tortellini steaming hot and refrigerate leftovers within 2 hours.