Description
A silky sun-dried tomato cream coats pillowy tortellini and clings to roasted bits of garlic and spinach for a rich, indulgent one-pan dinner.
Ingredients
Scale
- 450 g (1 lb) fresh cheese tortellini
- 60 g (1/2 cup) sun-dried tomatoes packed in oil, drained and roughly chopped
- 30 ml (2 tbsp) olive oil
- 3 cloves garlic, minced
- 120 ml (1/2 cup) low-sodium chicken or vegetable stock
- 240 ml (1 cup) heavy cream
- 60 g (1/2 cup) grated Parmesan cheese
- 60 g (2 cups) fresh baby spinach
- 15 ml (1 tbsp) lemon juice or red wine vinegar
- Salt and freshly ground black pepper to taste
- Optional: pinch of red pepper flakes, 15 g (1 tbsp) butter
Instructions
- Prep the ingredients: Chop sun-dried tomatoes and grate Parmesan. Measure heavy cream and stock. Mince garlic and rinse spinach.
- Heat olive oil in a skillet over medium heat. Add garlic and sauté until fragrant, about 30–45 seconds. Add chopped sun-dried tomatoes and cook for 1–2 minutes.
- Pour in stock and scrape any brown bits. Simmer for 2–3 minutes until the liquid reduces slightly.
- Add heavy cream and stir. Simmer for 4–6 minutes until the sauce thickens and coats the back of a spoon.
- Add tortellini to the skillet along with additional stock or water. Cover and cook for 3–5 minutes, stirring once.
- Remove lid, stir in grated Parmesan and spinach, and cook for 1–2 minutes until spinach wilts. Add lemon juice and season with salt and pepper.
- Serve immediately, garnishing with extra Parmesan, olive oil, and crushed red pepper if desired.
Notes
For best results, avoid boiling the cream to prevent curdling. Use freshly grated cheese for optimal flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 610
- Sugar: 6g
- Sodium: 920mg
- Fat: 34g
- Saturated Fat: 15g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 85mg