Creamy Spinach and Sun-Dried Tomato Tortellini Recipe

Introduction

This Creamy Spinach & Sun-Dried Tomato Tortellini is a deliciously comforting meal that combines tender cheese tortellini with a rich, flavorful sauce. Bursting with savory garlic, sun-dried tomatoes, and fresh spinach, it’s perfect for a quick weeknight dinner or a cozy weekend treat.

Ingredients

• 12 ounces cheese tortellini (fresh or frozen)
• 1 tablespoon olive oil
• 3 cloves garlic (minced)
• 1 cup sun-dried tomatoes (packed in oil, drained and chopped)
• 4 cups fresh spinach (washed and chopped)
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• Salt and pepper (to taste)

Instructions

1. Step 1: In a large pot, bring salted water to a boil. Add the tortellini and cook according to package instructions until al dente. Drain and set aside.
2. Step 2: Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
3. Step 3: Stir in the chopped sun-dried tomatoes and cook for 2-3 minutes.
4. Step 4: Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes.
5. Step 5: Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese and Italian seasoning. Season with salt and pepper to taste.
6. Step 6: Add the cooked tortellini to the skillet and gently toss to coat in the creamy sauce. Cook for an additional 2-3 minutes until heated through.
7. Step 7: Serve the creamy tortellini warm, garnished with additional Parmesan cheese and fresh herbs if desired. Enjoy!

Tips & Variations

• Use fresh tortellini for a tender texture or frozen for convenience without sacrificing flavor.
• If you prefer a lighter sauce, substitute half of the heavy cream with milk or a dairy-free alternative.
• Add a pinch of red pepper flakes for a subtle spicy kick.
• Try garnishing with fresh basil or parsley for added freshness and color.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or milk if the sauce thickens. Avoid microwaving directly to maintain the creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried sun-dried tomatoes instead of the ones packed in oil?

Yes, but be sure to rehydrate dried sun-dried tomatoes in warm water for about 10 minutes before chopping and adding to the dish to soften them.

Is it possible to make this recipe vegan?

You can make a vegan version by using plant-based tortellini, substituting heavy cream with coconut cream or cashew cream, and using a vegan Parmesan alternative or nutritional yeast.

Creamy Spinach and Sun-Dried Tomato Tortellini Recipe

Print Recipe

★★★★★

5 from 94 reviews

This creamy spinach and sun-dried tomato tortellini recipe features tender cheese tortellini tossed in a flavorful sauce made with garlic, sun-dried tomatoes, fresh spinach, and a rich Parmesan-infused cream sauce. It’s a comforting and quick pasta dish perfect for a satisfying weeknight meal.

• Author: Dana
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Tortellini:

• 12 ounces cheese tortellini (fresh or frozen)
• 1 tablespoon olive oil
• 3 cloves garlic (minced)
• 1 cup sun-dried tomatoes (packed in oil, drained and chopped)
• 4 cups fresh spinach (washed and chopped)

For the Creamy Sauce:

• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• Salt and pepper (to taste)

Instructions

1. Cook the Tortellini: In a large pot, bring salted water to a boil. Add the tortellini and cook according to package instructions until al dente. Drain and set aside.
2. Prepare the Sauce: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant. Stir in the chopped sun-dried tomatoes and cook for an additional 2-3 minutes. Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes.
3. Combine Ingredients: Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese and Italian seasoning. Season with salt and pepper to taste. Add the cooked tortellini to the skillet and gently toss to coat in the creamy sauce. Cook for an additional 2-3 minutes until heated through.
4. Serve: Serve the creamy tortellini warm, garnished with additional Parmesan cheese and fresh herbs if desired. Enjoy this comforting dish!

Notes

• Use either fresh or frozen tortellini based on availability; adjust cooking time accordingly.
• Drain sun-dried tomatoes well to prevent excess oil in the sauce.
• For a lighter version, substitute heavy cream with half-and-half or a plant-based cream alternative.
• Fresh basil or parsley makes a lovely garnish to enhance flavor and appearance.
• Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop or microwave.

Keywords: Spinach tortellini, creamy pasta, sun-dried tomato pasta, vegetarian Italian recipe, quick pasta dinner