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Creamy Sun-Dried Tomato and Spinach Tortellini served in a garlic-Parmesan sauce

Creamy Sun-Dried Tomato and Spinach Tortellini

A cozy, creamy dish featuring tortellini coated in a garlic-Parmesan sauce, enhanced with sun-dried tomatoes and fresh spinach.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 oz cheese tortellini Refrigerated or frozen
  • 1 cup sun-dried tomatoes Oil-packed, drained
  • 4 cups fresh spinach
  • 3 cloves garlic, chopped
  • 1 cup heavy cream Or half and half for a lighter sauce
  • 1 cup Parmesan cheese, freshly grated Melts best
  • 2 tbsp olive oil or butter
  • to taste salt and black pepper
  • optional red pepper flakes, Italian seasoning, lemon juice For added flavor

Method
 

Cooking the Tortellini
  1. Boil the tortellini in salted water until tender. Before draining, scoop out half a cup of pasta water.
Making the Sauce
  1. In a large pan, warm olive oil or butter over medium heat. Add chopped garlic and sauté for 30 seconds.
  2. Add chopped sun-dried tomatoes to the pan and stir until coated in garlic and oil.
  3. Pour in the cream and bring to a gentle simmer. Gradually add Parmesan, stirring until melted.
Combining Ingredients
  1. Toss in the fresh spinach and allow it to collapse into the sauce.
  2. Add the drained tortellini and toss to combine. Add reserved pasta water as needed to achieve a silky sauce.
Final Touches
  1. Taste and adjust with salt, black pepper, or a squeeze of lemon if desired.

Notes

Grate extra Parmesan at the table for guests. The sauce may thicken when refrigerated, add milk or cream when reheating.