Creamy Spinach & Sun-Dried Tomato Tortellini Recipe

Introduction

This Creamy Spinach & Sun-Dried Tomato Tortellini is a deliciously comforting meal that’s quick to prepare. Combining tender cheese tortellini with a rich, flavorful sauce made from fresh spinach and sun-dried tomatoes, it’s perfect for a satisfying weeknight dinner.

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 the minced garlic and sauté for about 1 minute until fragrant. Stir in the chopped sun-dried tomatoes and cook for 2 to 3 minutes.
3. Step 3: Add the chopped fresh spinach to the skillet and cook until wilted, about 2 to 3 minutes.
4. Step 4: 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.
5. Step 5: Add the cooked tortellini to the skillet and gently toss to coat in the creamy sauce. Cook for an additional 2 to 3 minutes until heated through.
6. Step 6: Serve warm, garnished with extra Parmesan cheese and fresh herbs if desired. Enjoy!

Tips & Variations

• For a lighter version, substitute half-and-half for the heavy cream.
• Add cooked chicken or Italian sausage for extra protein.
• Use sun-dried tomatoes packed in water for a less oily dish.
• Fresh basil or parsley make excellent garnishes for added freshness.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, stirring frequently to prevent the cream sauce from separating. Adding a splash of milk or cream can help restore creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, frozen spinach can be used. Make sure to thaw and drain it well before adding to the skillet to avoid excess moisture in the sauce.

Can I make this recipe vegan?

To make a vegan version, substitute the cheese tortellini with a vegan alternative, use plant-based cream, and replace Parmesan with a vegan cheese or nutritional yeast.

Creamy Spinach & Sun-Dried Tomato Tortellini Recipe

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★★★★★

4.6 from 94 reviews

This Creamy Spinach & Sun-Dried Tomato Tortellini is a comforting and flavorful pasta dish combining tender cheese tortellini with a rich, creamy sauce infused with garlic, sun-dried tomatoes, and fresh spinach. Perfect for a quick yet indulgent meal, it brings vibrant colors and balanced flavors to your table.

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

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 cheese tortellini and cook according to package instructions until al dente. Drain the tortellini and set aside.
2. Prepare the Sauce: Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Stir in the chopped sun-dried tomatoes and cook for an additional 2-3 minutes. Then add the fresh spinach 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, seasoning the sauce 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: Plate the creamy tortellini and garnish with additional Parmesan cheese and fresh herbs if desired. Serve warm and enjoy this comforting dish.

Notes

• For a lighter version, substitute heavy cream with half-and-half or whole milk, but the sauce will be less rich.
• You can use sun-dried tomatoes packed in water if you prefer a less oily dish.
• Fresh tortellini cooks faster than frozen; adjust boiling time accordingly.
• Add crushed red pepper flakes for a spicy kick.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: creamy tortellini recipe, spinach tortellini, sun-dried tomato pasta, easy Italian dinner, creamy pasta sauce