One Pan Creamy Sun-Dried Tomato Tortellini
A comforting meal featuring tortellini enveloped in a creamy sun-dried tomato sauce, perfect for busy weeknights and family gatherings.
Ingredients
Main Ingredients
- 1 pound tortellini (fresh or frozen; cheese-filled) For a traditional touch
- 3 tablespoons olive oil For perfect sautéing
- 4 cloves garlic, minced Garlic is key!
- 1 cup sun-dried tomatoes, chopped Packed in oil for extra flavor
- 1 cup heavy cream Can substitute with half-and-half for a lighter option
- 1/2 cup grated Parmesan cheese Adds a rich, nutty flavor
- 2 cups fresh spinach Can swap with kale for a stronger flavor
- to taste salt and pepper
Instructions
Preparation
- In a large skillet, heat the olive oil over medium heat.
- Add the minced garlic and sauté for about a minute, until fragrant and golden.
- Toss in the chopped sun-dried tomatoes and let them cook with the garlic for another minute.
- Pour in the tortellini and 2 cups of water. Stir to combine and bring to a gentle boil, stirring occasionally.
- Once the tortellini is tender, reduce the heat, and pour in the heavy cream, stirring until the sauce is creamy.
- Fold in the fresh spinach and cook until wilted, then season with salt and pepper to taste.
- Serve immediately, garnished with additional Parmesan and fresh basil.
Notes
This dish can be stored in an airtight container in the fridge for up to 3 days, or frozen for up to 2 months. Reheat gently on the stovetop, adding a splash of cream or water to retain creaminess. Consider adding grilled chicken or shrimp for protein, or fresh herbs like oregano or thyme for added flavor.