Description
A delicious and creamy cheese tortellini dish with fresh spinach and sun-dried tomatoes.
Ingredients
Scale
- 16 ounces cheese tortellini
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes (optional)
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Cook the tortellini according to package instructions in salted boiling water until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat and sauté minced garlic until fragrant, about 1 minute.
- Add chopped sun-dried tomatoes and cook for an additional 2-3 minutes.
- Stir in fresh spinach and Italian seasoning; cook until the spinach wilts.
- Pour in heavy cream, bringing it to a simmer before stirring in grated Parmesan until melted and smooth. Season with salt and pepper.
- Add the cooked tortellini to the skillet, tossing to coat evenly with the sauce.
- Garnish with red pepper flakes if desired, serve immediately.
Notes
- This dish pairs well with a side salad or garlic bread.
- Adjust red pepper flakes to your spice preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 650
- Sugar: 3g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 90mg