One Pan Creamy Sun-Dried Tomato Tortellini
A comforting, quick-to-make pasta dish featuring tender tortellini in a rich, creamy sauce with sun-dried tomatoes and fresh spinach.
Ingredients
Pasta and Sauce Ingredients
- 12 oz Tortellini Use your favorite type—cheese, meat, or gluten-free.
- 1 cup Sun-Dried Tomatoes Opt for oil-packed for richness.
- 2 cloves Garlic Minced.
- 1 cup Heavy Cream Can be substituted with half-and-half or Greek yogurt.
- 2 cups Fresh Spinach Can substitute with kale or arugula.
- 1/2 cup Parmesan Cheese Freshly grated; nutritional yeast can be a vegan substitute.
- 1 tbsp Olive Oil Extra virgin preferred.
- to taste Salt and Pepper To season.
Instructions
Cooking Process
- Heat a tablespoon of olive oil in a large skillet over medium heat.
- Add minced garlic and sauté for about 30 seconds until fragrant.
- Add sun-dried tomatoes and cook for about 2 minutes, mixing them into the garlic oil.
- Lower the heat and pour in the heavy cream, stirring to combine and let it bubble softly.
- Add tortellini with a pinch of salt and let it simmer according to package instructions.
- Just before the tortellini are finished, add the fresh spinach and stir until wilted.
- Turn off the heat and stir in grated Parmesan cheese until melted; adjust seasoning with salt and pepper.
- Plate the tortellini and garnish with extra Parmesan and a drizzle of olive oil, if desired.
Notes
For variations, add herbs, protein, or vegetables, and try adding red pepper flakes for spice. Store leftovers in an airtight container for up to 3 days or freeze for longer storage. Reheat gently in a skillet.