Creamy Spinach & Sun-Dried Tomato Tortellini Recipe
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.
- 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
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 cheese tortellini and cook according to package instructions until al dente. Drain the tortellini and set aside.
- 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.
- 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.
- 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
