Tortellini with Baby Spinach and Sun Dried Tomatoes
Transform your weeknight dinner routine with this irresistible Tortellini with Baby Spinach and Sun-Dried Tomatoes recipe—a creamy, savory dish that's both elegant and incredibly simple to prepare. Tender cheese tortellini is tossed in a luscious garlic-infused cream sauce, enriched by the tangy sweetness of julienned sun-dried tomatoes and the vibrant freshness of baby spinach. With just 25 minutes from stove to table, this dish is perfect for busy nights yet sophisticated enough for special occasions. A touch of freshly grated Parmesan adds depth, while optional crushed red pepper flakes deliver a subtle kick of heat. Serve this delightful pasta creation as a satisfying vegetarian main or pair it with a crisp green salad for a restaurant-worthy meal at home. Don’t forget the garnish of fresh basil for a beautifully aromatic finish!
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Recipe Information
Ingredients
- 16 oz Cheese tortellini (fresh or refrigerated)
- 2 tbsp Olive oil
- 3 Garlic cloves, minced
- 0.5 cup Sun-dried tomatoes (packed in oil), julienned
- 0.5 cup Heavy cream
- 0.5 cup Freshly grated Parmesan cheese
- 5 cups Baby spinach
- 0.5 tsp Salt
- 0.25 tsp Freshly ground black pepper
- 0.25 tsp Crushed red pepper flakes (optional)
- 0.25 cup Fresh basil leaves, chopped (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the cheese tortellini according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to let it burn.
Stir in the sun-dried tomatoes and cook for another 1-2 minutes, allowing their flavors to infuse the oil.
Reduce the heat to low and pour in the heavy cream. Stir well to combine, then mix in the freshly grated Parmesan cheese. Continue stirring until the cheese has melted and the sauce is smooth and creamy.
Add the baby spinach to the skillet and toss gently until wilted, about 2 minutes.
Add the cooked tortellini to the skillet and toss to coat in the sauce. If the sauce is too thick, add a little of the reserved pasta water, 1 tablespoon at a time, until the desired consistency is reached.
Season with salt, black pepper, and crushed red pepper flakes (if using), adjusting to taste.
Remove from heat and garnish with fresh basil, if desired. Serve immediately.
Nutrition Facts
Calories |
3258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.6 g | 242% | |
| Saturated Fat | 76.4 g | 382% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 351 mg | 117% | |
| Sodium | 6021 mg | 262% | |
| Total Carbohydrate | 271.1 g | 99% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 26.1 g | ||
| Protein | 113.2 g | 226% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2264 mg | 174% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 2668 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
