Creamy Spinach and Sun-Dried Tomato Tortellini Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
