Tortellini in Parmesan Cream Sauce with Spinach and Sun-Dried Tomatoes
Cheesy tortellini tossed in a simple Parmesan cream sauce with spinach and sun-dried tomatoes.
Equipment
- Large Pot
- Large Skillet
- Colander
- Whisk
- Measuring cups and spoons
Ingredients
- 1 pound cheese tortellini
- 1 tablespoon unsalted butter
- 1 clove garlic minced
- 2 tablespoons all-purpose flour
- 1 1/4 cups heavy cream
- 1/2 teaspoon salt
- 1/3 cup grated Parmesan cheese
- 5 ounces baby spinach thinly sliced
- 7 ounces sun-dried tomatoes thinly sliced
Instructions
- Bring a large pot of salted water to a boil and cook the cheese tortellini according to package directions; drain and set aside.
- Meanwhile, melt the butter in a large skillet over medium heat.
- Add the minced garlic and cook, stirring, until fragrant, about 1 minute.
- Sprinkle in the flour and stir constantly until it forms a paste and smells slightly nutty, about 1 minute.
- Slowly whisk in the heavy cream; the mixture may appear thick at first but will smooth out. Add the salt and grated Parmesan and simmer until the sauce thickens, about 5 minutes.
- Stir the thinly sliced spinach and sun-dried tomatoes into the sauce and cook just until the spinach wilts.
- Add the drained tortellini to the skillet and gently toss to coat evenly with the Parmesan cream sauce. Serve immediately.
Notes
- Use pre-shredded Parmesan for convenience.
- Reserve a little pasta cooking water to loosen the sauce if needed.
- Thinly slice sun-dried tomatoes for even distribution.
- Serve right away for best texture.
- Nutritional values are based on one serving.