Pasta
Tortellini with Creamy Sun-Dried Tomato Sauce
Tortellini with creamy sun-dried tomato sauce and sautéed spinach makes an impressive side dish or a light main dish. You'll love the flavor the sun-dried tomatoes add to the sauce!
At a glance
What stands out: Tortellini with creamy sun-dried tomato sauce and sautéed spinach makes an impressive side dish or a light main dish. You’ll love the flavor the sun-dried tomatoes add to the sauce!
How long it takes: 25 minutes
Equipment you’ll need: large saucepan, skillet
Servings: 4 side, 2 main
Tortellini with Creamy Sun-Dried Tomato Sauce
This little pasta number is ready in just twenty-five minutes and it’s a speedy and straightforward vegetarian meal. We like to grill chicken to go with it but it’s not necessary because the tortellini is a totally satisfying meal without any meat.
Tortellini with creamy sun-dried tomato sauce and spinach is straightforward to mix! While the tortellini boils, you make the sauce. All you need to do is sauté onions, add the sun-dried tomatoes and spinach, and cook until the spinach is wilted. It only takes a couple minutes. Then you add the rest of the sauce ingredients and just let it cook until the tortellini is ready. Add the cooked tortellini to the sauce, and serve it with a side salad and/or grilled chicken. Steak would be tasty, too.
Diana Said:
“we just made this and it was straightforward, so so rich! We didn’t make any changes, it was just reliable the way it was! … Winner winner!”
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Keeping leftovers
Leftovers should be refrigerated promptly in a covered container and will keep for 3 to 4 days. Reheat in the microwave or in a small skillet or saucepan on the stove. If the pasta seems a little dry, add a splash of cream, milk, or water to thin down the sauce a bit.
- Yield: 4
- Prep: 5 minutes
- Cook: 20 minutes
- Total: 25 minutes
Ingredients
- 2 cups cheese tortellini (we use Barilla 3 cheese tortellini)
- 1 jar (7 ounces) sun-dried tomatoes in oil (cut into thin strips)
- 1 teaspoon oil reserved from sun-dried tomatoes
- ½ cup diced onion
- ¼ teaspoon kosher salt
- ¼ teaspoon coarse ground black pepper
- 1 clove garlic, minced
- 5 ounces baby spinach leaves
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
Method
- Measure out 1 cup heavy cream and set aside to warm up slightly.
- Cook tortellini according to package directions. Reserve ½ cup of the cooking water before you drain the tortellini.
- In a large deep skillet over medium heat, heat 1 teaspoon olive oil from the jar of sun-dried tomatoes. (You may need extra oil if you're not using a nonstick skillet). When the oil is hot, add onions and sprinkle with salt and pepper. Sauté onions until translucent. Add garlic and cook for another minute or until fragrant.
- Add sun-dried tomatoes and spinach. Cook just until spinach is wilted, 2 to 3 minutes.
- Over low heat, slowly stir in cream and heat until sauce is slightly thickened. Stir in Parmesan cheese and cooked tortellini. Drizzle in pasta water, as needed, to achieve desired consistency.
- Serve immediately with extra Parmesan cheese, if desired.
Notes
Yield: If you’re serving this as a main course, it will serve 2. It makes 4 side servings (nutrition information is for side serving).
Serving suggestions: Serve tortellini with creamy sun-dried tomato sauce with grilled chicken, steak, or pork. For a main course, we like to serve it with a green salad and crusty bread.
