Creamy Tuscan Tortellini with Sun-Dried Tomatoes
This creamy Tuscan tortellini recipe is a delightful and easy-to-make dish featuring tender cheese tortellini, sun-dried tomatoes, and fresh spinach in a rich garlic cream sauce.
Equipment
- large pot
- large skillet or Dutch oven
Ingredients
Main Ingredients
- 1 pound cheese tortellini fresh or frozen
- 1 tablespoon olive oil
- 4-5 garlic minced
- 1/2 cup sun-dried tomatoes, packed in oil drained and chopped
- 3 cups fresh spinach
- 1 1/2 cups heavy cream
- 1/2 cup chicken or vegetable broth
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes optional
- Salt and freshly ground black pepper to taste
- 1/2 cup grated Parmesan cheese plus more for serving
Instructions
Cooking Steps
- Bring a large pot of salted water to a boil, then cook tortellini according to package directions until al dente, reserving ½ cup of pasta water.
- While tortellini cooks, heat olive oil in a large skillet over medium heat, then sauté minced garlic and chopped sun-dried tomatoes for 2-3 minutes until fragrant.
- Stir in the fresh spinach and cook for 2-3 minutes until it has wilted.
- Pour in heavy cream and broth, add oregano and red pepper flakes, then simmer for 5 minutes to thicken the sauce.
- Add drained tortellini to the skillet with the sauce and stir in Parmesan cheese, adding reserved pasta water if needed for desired consistency.
- Season with salt and pepper, cook for another minute tossing to coat tortellini, then serve immediately garnished with extra Parmesan.
Notes
For an extra touch, add some cooked chicken or shrimp with the tortellini for a more complete meal.