Tortellini in Parmesan Cream Sauce with Spinach and Sun-Dried Tomatoes
Creamy Parmesan sauce coats cheese tortellini with spinach and sun-dried tomatoes for a quick, comforting pasta dish.
Servings: 4 servings
Ingredients
- 1 pound cheese tortellini
- 1 tablespoon unsalted butter
- 1 clove garlic, minced
- 2 tablespoons all-purpose flour
- 1.25 cups heavy cream
- 1/2 teaspoon salt
- 1/3 cup grated Parmesan cheese
- 5 ounces baby spinach, thinly sliced
- 7 ounces sun-dried tomatoes, thinly sliced
Instructions
- Bring a large pot of salted water to a boil and cook the cheese tortellini according to package directions; drain and set aside.
- While the tortellini cooks, melt the butter in a large skillet over medium heat.
- Add the minced garlic and cook, stirring, until fragrant, about 1 minute.
- Sprinkle in the flour and stir until it forms a paste and begins to smell nutty, about 1 minute.
- Slowly whisk in the heavy cream, smoothing the sauce as you go; then add the salt and grated Parmesan and simmer until slightly thickened, about 5 minutes.
- Stir in the sliced baby spinach and sun-dried tomatoes and cook until the spinach wilts, about 1–2 minutes.
- Add the drained tortellini to the skillet and gently toss to coat evenly with the sauce; serve immediately.
Equipment
- Large Pot
- Large Skillet
- Colander
- Whisk
- Measuring Cups and Spoons
- Knife
Notes
- Use fresh-grated Parmesan for best flavor.
- Reserve a little pasta cooking water to loosen sauce if needed.
- Slice sun-dried tomatoes thinly for even distribution.
- Adjust salt to taste depending on Parmesan saltiness.