Creamy Sun-Dried Tomato Tortellini with Spinach
This Creamy Sun-Dried Tomato Tortellini with Spinach is a quick, flavor-packed comfort dish with a luscious sauce and fresh greens. Perfect for busy weeknights!
Servings: 4 servings
Ingredients
- 12 ounces cheese tortellini
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 cup sun-dried tomatoes chopped (packed in oil for best flavor)
- 2 cups fresh spinach packed
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 1/4 teaspoon red pepper flakes optional, for a subtle heat
- Fresh basil leaves for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the 12 ounces of cheese tortellini and cook according to the package instructions, usually about 3-5 minutes until they float to the surface and are tender. Once cooked, drain the tortellini and set aside, reserving about 1/4 cup of pasta water for later.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant but not browned. Stir in the chopped sun-dried tomatoes and cook for 2-3 minutes to release their flavors and soften slightly.
- Gradually add the fresh spinach, stirring it into the garlic and sun-dried tomato mixture until it wilts down. Pour in 1 cup of heavy cream, stirring to combine everything smoothly. Let the mixture simmer gently for 3-4 minutes to thicken slightly.
- Reduce the heat to low and stir in 1/2 cup grated Parmesan cheese until melted and creamy. Add salt, pepper, and 1/4 teaspoon red pepper flakes if using, adjusting to taste. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it to your desired consistency.
- Add the cooked tortellini to the skillet, gently tossing them in the creamy sun-dried tomato and spinach sauce until evenly coated and heated through. Cook for an additional minute to marry all the flavors together.
- Remove from heat and garnish with fresh basil leaves for a burst of herbal aroma and color. Serve immediately while warm and creamy.
Equipment
- Large Pot
- Large skillet or sauté pan
- Colander
- Wooden spoon or spatula
- Measuring Cups and Spoons
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stove with a splash of milk or cream to loosen the sauce.
- Freeze without spinach and add fresh greens when reheating for best texture.
- Chop sun-dried tomatoes and mince garlic ahead of time to speed up cooking.