Description
A proposal-worthy one-pan pasta dish featuring cheese tortellini smothered in a rich, savory cream sauce with sun-dried tomatoes, garlic, and fresh spinach.
Ingredients
Scale
- 1 tbsp unsalted butter
- 1 tbsp oil from sun-dried tomato jar (or regular olive oil)
- 4 cloves garlic (finely minced)
- 1.5 cups chicken broth (low sodium)
- 1.5 cups heavy cream
- 1/2 cup sun-dried tomatoes in oil (drained and chopped)
- 1/2 tsp dried oregano
- 1/4 tsp red pepper flakes
- 20 oz refrigerated cheese tortellini
- 3/4 cup Parmesan cheese (freshly grated)
- 3 cups fresh spinach (packed)
- Salt and freshly ground black pepper (to taste)
- 1/4 cup fresh basil (chopped, for garnish)
Instructions
- Step: In a large skillet or Dutch oven, melt the butter and sun-dried tomato oil over medium heat. Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
- Step: Stir in the dried oregano and red pepper flakes, cooking for another 30 seconds until aromatic.
- Step: Pour in the chicken broth and heavy cream. Whisk to combine, scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer.
- Step: Stir in the chopped sun-dried tomatoes. Add the refrigerated tortellini directly to the skillet, gently pressing them down to ensure they are mostly submerged in the sauce.
- Step: Continue to simmer, stirring occasionally, and cook the tortellini according to package directions (typically 3-5 minutes), until they are tender and float to the surface.
- Step: Reduce the heat to low. Gradually stir in the 3/4 cup of grated Parmesan cheese until it has completely melted and the sauce is smooth and creamy. Season with salt and pepper to taste.
- Step: Add the fresh spinach to the skillet in handfuls, stirring gently until it has just wilted into the sauce.
- Step: Remove the skillet from the heat. Serve immediately, garnished with fresh chopped basil and an extra sprinkle of Parmesan cheese.
Notes
Protein Boost: Add 1 lb of cooked, cubed chicken breast or sliced turkey sausage to the sauce along with the tortellini for a heartier meal. Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop with a splash of milk or broth to restore consistency. Best Tortellini: Refrigerated tortellini works best as it cooks quickly right in the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 820 kcal
- Sugar: 6 g
- Sodium: 980 mg
- Fat: 32 g
- Saturated Fat: 19 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 115 mg
Keywords: marry me tortellini, creamy pasta, sun-dried tomato, one-pan dinner, Italian-American