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- 1 package (9 oz) cheese tortellini - 1 cup fresh spinach, roughly chopped - ½ cup sun-dried tomatoes, finely chopped (preferably oil-packed for extra flavor) - 2 cloves garlic, minced - ½ cup heavy cream Cheese tortellini brings a creamy, cheesy base to the dish. I love the rich flavor it adds. Fresh spinach gives a nice crunch and color. Sun-dried tomatoes add a sweet, tangy taste that brightens every bite. Garlic enhances the overall flavor with its savory notes. Heavy cream makes the sauce rich and smooth. - 2 tablespoons extra-virgin olive oil - ½ cup freshly grated Parmesan cheese - Salt and freshly ground black pepper, to taste - Crushed red pepper flakes (optional, for a touch of heat) Extra-virgin olive oil adds depth and richness to the sauce. Parmesan cheese introduces a salty, nutty flavor that ties the dish together. Seasoning is key; salt and pepper balance all the flavors. If you like spice, crushed red pepper flakes are a great choice! - Fresh basil leaves Fresh basil leaves are perfect for garnish. They add color and a fresh, aromatic touch. Plus, they enhance the overall flavor profile. Just sprinkle them on top before serving for that finishing touch. Enjoy the burst of flavor they bring! To start, fill a large pot with water. Add a good amount of salt. Bring this to a rolling boil. Carefully add the cheese tortellini. Cook it according to the package instructions until it is al dente. Before draining, reserve ½ cup of the pasta cooking water. This water helps make your sauce creamy later. After cooking, drain the tortellini and set it aside. Next, heat two tablespoons of extra-virgin olive oil in a large skillet over medium heat. When the oil is hot, add minced garlic. Sauté for about one minute, stirring it often. The garlic should smell nice and fragrant. Now, add the roughly chopped spinach. Cook it until it wilts and becomes tender, which takes about two to three minutes. Now it's time to add flavor. Stir in the finely chopped sun-dried tomatoes. Mix them well with the spinach and garlic for about two minutes. This step brings out their rich taste. Then, pour in the heavy cream. Stir it gently to blend everything. Bring this mixture to a light simmer. Gradually add the reserved pasta water, mixing it until the sauce is as thick as you like. Finally, add the drained tortellini to the skillet. Toss it carefully to coat each piece with the creamy sauce. Then, sprinkle in the freshly grated Parmesan cheese. Stir until it melts into the sauce. This adds a rich flavor. Taste the dish and adjust the seasoning. Add salt, black pepper, and if you like heat, a pinch of crushed red pepper flakes. To make the cream sauce just right, start by adjusting the thickness with pasta water. Reserve half a cup of the water before draining your tortellini. This starchy water helps the sauce cling to the pasta. If the sauce feels too thick, add a little water at a time to reach your desired consistency. Next, ensure a creamy texture by using fresh cheese. Grate Parmesan cheese just before adding it. Fresh cheese melts better, giving you a rich and smooth sauce. Stir it in while the sauce is warm. This helps it blend well and coat the tortellini perfectly. For the best flavor, use oil-packed sun-dried tomatoes. They are packed with taste and add a lovely richness to the dish. Chop them finely to let the flavor spread throughout the sauce. The oil from these tomatoes also adds depth and a silky texture. If you like a little heat, add crushed red pepper flakes. A pinch goes a long way in making your dish pop. Stir them in when you add the cream for a gentle warmth that balances the richness of the sauce. For a beautiful presentation, serve the tortellini in a shallow bowl. Drizzle a bit of extra-virgin olive oil on top for shine and flavor. A light sprinkle of extra Parmesan cheese adds a nice touch, too. Pair your tortellini with crusty bread. This not only complements the dish, but it also gives a wonderful texture contrast. Enjoy the meal with friends or family for a delightful dining experience! {{image_4}} Adding chicken or shrimp can boost the protein in this dish. For chicken, use grilled or sautéed pieces. Cook them until golden and mix them in at the end. For shrimp, cook them in the skillet first, then add the spinach and sun-dried tomatoes. This gives the dish a nice seafood twist. If you want a vegetarian option, skip the meat. You can add extra cheese or beans for protein. Chickpeas work well and add great texture to the meal. You can switch up the veggies based on what is in season. Zucchini or bell peppers add a fresh crunch. Just chop them and sauté with garlic and spinach. For greens, kale or Swiss chard can replace spinach. They add a hearty feel to the dish. Mushrooms are also a great choice. Their umami flavor pairs well with the sun-dried tomatoes. For a vegan option, use coconut cream or cashew cream instead of heavy cream. This keeps the dish creamy while making it plant-based. You can also play with sauces. Pesto adds a fresh, herby flavor. Tomato sauce gives a richer taste. Mix and match to see what you like best! To keep your Sun-Dried Tomato Spinach Tortellini fresh, store it in the fridge. Place it in an airtight container to reduce air exposure. This helps maintain flavor and texture. It will last about 3 to 5 days in the fridge. Be sure to let it cool before sealing the container. If you want to save some for later, freezing is a great option. First, let the dish cool completely. Then, scoop the tortellini into freezer-safe bags or airtight containers. When ready to eat, thaw it in the fridge overnight. When reheating, add a splash of cream or pasta water. This keeps the sauce creamy and avoids dryness. For storage, choose containers that seal well, like glass or BPA-free plastic. These keep the food fresh and safe. Label each container with the date. This helps you track how long it has been stored. Knowing the date also makes meal planning easier. To cook tortellini perfectly, start with a large pot of salted water. Bring it to a rolling boil. Add the cheese tortellini and cook as the package directs. I recommend cooking until the tortellini is al dente. This means it should be tender but still firm when bitten. Before draining, save about ½ cup of the pasta water. This water helps adjust the sauce later for the right consistency. Yes, you can make Sun-Dried Tomato Spinach Tortellini ahead of time. Cook the tortellini and prepare the sauce as usual. After mixing everything, let it cool. Store it in an airtight container in the fridge for up to three days. To reheat, warm it gently on the stove. Add a splash of reserved pasta water to keep it creamy. If you need to substitute heavy cream, you have a few options. Half-and-half works well if you want a lighter sauce. For a dairy-free option, use coconut milk or cashew cream. Each substitute changes the flavor slightly, so choose one that fits your taste. Don't forget to adjust seasoning if needed. Yes, you can use frozen tortellini. There’s no need to thaw it first. Just add the frozen tortellini directly to boiling water. Cook it for a few extra minutes compared to fresh tortellini. Keep an eye on it to avoid overcooking. The final dish will still be delicious and creamy! This blog post shared a simple recipe for Sun-Dried Tomato Spinach Tortellini. We went over the key ingredients, like cheese tortellini, fresh spinach, and garlic. I guided you through the steps to create a creamy sauce and combine everything perfectly. Remember, you can customize the dish with different proteins or veggies, and I provided tips for storage too. Enjoy your cooking, and let your kitchen be the heart of delicious meals!

Sun-Dried Tomato Spinach Tortellini

Indulge in a delicious Creamy Sun-Dried Tomato Spinach Tortellini that will delight your taste buds! This easy recipe combines cheese tortellini, fresh spinach, and sun-dried tomatoes in a rich, creamy sauce perfect for a cozy dinner. Ready in just 20 minutes, it's a delightful meal for any occasion. Click through to explore this flavorful dish and elevate your weeknight dinners with this irresistible recipe!
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Ingredients
  

1 package (9 oz) cheese tortellini

1 cup fresh spinach, roughly chopped

½ cup sun-dried tomatoes, finely chopped (preferably oil-packed for extra flavor)

2 cloves garlic, minced

½ cup heavy cream

½ cup freshly grated Parmesan cheese

2 tablespoons extra-virgin olive oil

Salt and freshly ground black pepper, to taste

Crushed red pepper flakes (optional, for a touch of heat)

Fresh basil leaves, for garnish

Instructions
 

Cook the Tortellini: Fill a large pot with water, adding a generous amount of salt, and bring it to a rolling boil. Carefully add the cheese tortellini and cook according to the package instructions until al dente. Before draining, reserve ½ cup of the pasta cooking water to adjust the sauce later. Drain the tortellini and set aside.

    Sauté the Spinach and Garlic: In a large skillet, heat the extra-virgin olive oil over medium heat. Once hot, add the minced garlic and sauté for about 1 minute, stirring frequently until it becomes aromatic. Next, add the chopped spinach and continue to cook, stirring occasionally, until the spinach is wilted and tender, which should take about 2-3 minutes.

      Incorporate the Sun-Dried Tomatoes: Stir the finely chopped sun-dried tomatoes into the skillet, allowing them to warm through and blend with the spinach and garlic for an additional 2 minutes.

        Prepare the Sauce: Pour in the heavy cream, stirring gently to combine. Bring the mixture to a gentle simmer, then gradually add the reserved pasta water, mixing until the sauce reaches your desired thickness.

          Combine with Tortellini: Add the drained tortellini into the skillet, tossing gently to ensure that each piece is well-coated with the creamy sauce. Then, sprinkle in the grated Parmesan cheese, stirring until it melts into the sauce, creating a rich and creamy texture.

            Season to Taste: Taste and adjust the seasoning with salt, freshly ground pepper, and if desired, a pinch of crushed red pepper flakes for a spicy kick.

              Serve: Carefully plate the tortellini in a serving dish, and for a beautiful presentation, garnish with fresh basil leaves, adding a pop of color and a hint of fresh flavor.

                Prep Time, Total Time, Servings: 10 min | 20 min | Serves 4

                  - Presentation Tips: Serve the tortellini in a shallow bowl, drizzling a bit of extra virgin olive oil on top and a light sprinkle of additional Parmesan, enhancing both taste and visual appeal. Enjoy with crusty bread for a complete meal!