Description
Buttery sun-dried tomato and spinach tortellini in a garlicky parmesan cream sauce—a rich, cozy one-pan dinner ready in about 25 minutes.
Ingredients
1 lb cheese tortellini, fresh or frozen
4 tbsp butter
4 cloves garlic, minced
1/2 cup sun-dried tomatoes in oil, chopped (reserve 2 tbsp oil)
3 cups baby spinach, packed
1/2 cup heavy cream
1/2 cup parmesan, grated, plus more for serving
Salt and black pepper, to taste
Pinch of red pepper flakes (optional)
Instructions
1. Boil tortellini according to package directions, then drain (do not rinse) and set aside.
2. Melt butter in a large skillet over medium heat. Add garlic and cook about 1 minute until fragrant.
3. Stir in sun-dried tomatoes and reserved oil; warm through for 1-2 minutes.
4. Add spinach in batches, stirring until fully wilted.
5. Pour in heavy cream and bring to a gentle simmer, then stir in parmesan until melted and smooth.
6. Add drained tortellini and toss gently to coat. Season with salt, pepper, and red pepper flakes if using, and warm through 1 minute before serving.
Notes
Reserve a splash of pasta water to loosen the sauce if it thickens too much.
Use freshly grated parmesan for the smoothest, meltiest sauce.
Swap heavy cream for half-and-half plus extra pasta water for a lighter version.
Stir in cooked Italian sausage, shrimp, or shredded chicken for a heartier main.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Course / Dinner
- Method: Stovetop
- Cuisine: Italian-American