Description
A creamy, one-pot pasta dish featuring cheese tortellini simmered in a luscious sun-dried tomato and spinach cream sauce, ready in just 20 minutes.
Ingredients
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes (plus 1 tbsp of their oil)
- 1 tsp Italian seasoning
- 1/4 tsp red pepper flakes (optional, to taste)
- 2 tbsp all-purpose flour
- 2 cups vegetable broth (or chicken broth)
- 18 oz fresh cheese tortellini
- 1 cup heavy cream
- 2 cups fresh spinach, chopped
- 1/2 cup Parmesan cheese, grated
- Salt and pepper, to taste
Instructions
- Heat olive oil in a large, heavy-bottomed pot over medium heat.
- Add minced garlic and sun-dried tomatoes (with their oil), Italian seasoning, and red pepper flakes. Sauté for 3–4 minutes until fragrant.
- Stir in flour and cook for 2–3 minutes to remove the raw flour taste.
- Pour in the broth, stirring constantly, and bring to a boil. Let simmer for 3–5 minutes until slightly thickened.
- Add cheese tortellini directly to the pot and simmer for 3–5 minutes, or until tender.
- Turn off heat and stir in heavy cream, spinach, and Parmesan cheese until spinach wilts and sauce is creamy.
- Season with salt and pepper to taste. Serve immediately.
Notes
- For extra richness, add a splash of cream or cream cheese toward the end.
- Protein options: add cooked chicken, Italian sausage, or bacon with the cream and Parmesan.
- If using frozen tortellini, add 2–3 extra minutes of cooking time.
- Leftovers can be reheated with an extra splash of cream, milk, or broth to loosen the sauce.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 520
- Sugar: 6g
- Sodium: 780mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 4g
- Protein: 17g
- Cholesterol: 105mg
