Description
A delightful dish of cheese tortellini tossed in a creamy sauce with fresh spinach and sun-dried tomatoes.
Ingredients
Scale
- 12 oz cheese tortellini
- 1 cup heavy cream
- 1/2 cup sun-dried tomatoes (chopped)
- 2 cups fresh baby spinach
- 1/2 cup grated Parmesan cheese
- 3 garlic cloves (minced)
- 1/4 cup fresh basil leaves (chopped)
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Cook the tortellini in salted boiling water according to package instructions until they float (about 3-5 minutes). Drain and set aside.
- In a skillet over medium heat, add olive oil and sauté minced garlic until fragrant. Add spinach and cook until wilted (1-2 minutes).
- Stir in chopped sun-dried tomatoes until heated through (about 1 minute).
- Pour in heavy cream, stirring continuously over low heat until slightly thickened (3-4 minutes).
- Add cooked tortellini and grated Parmesan to the skillet, stirring gently to coat.
- Season with salt and pepper, garnish with fresh basil, and serve warm or chilled.
Notes
- This recipe can be served warm or chilled for a refreshing take.
- Feel free to add other vegetables or proteins as desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 40mg