Description
A creamy, cheesy pasta dish made with tortellini in a sun-dried tomato and Parmesan sauce, finished with spinach and fresh basil. Perfect for a quick but elegant weeknight dinner.
Ingredients
20 oz cheese tortellini (fresh or frozen)
2 tbsp olive oil (or butter)
4 cloves garlic, minced
½ cup sun-dried tomatoes, chopped
1 tsp Italian seasoning
½ tsp red pepper flakes (optional)
1 cup chicken broth (or vegetable broth)
1 cup heavy cream
1 cup freshly grated Parmesan cheese
2 cups fresh spinach, roughly chopped
Salt and black pepper, to taste
Fresh basil, for garnish
Instructions
Heat olive oil in a large skillet over medium heat. Add garlic and chopped sun-dried tomatoes, cooking until fragrant.
Stir in Italian seasoning and red pepper flakes. Pour in the broth and let it simmer for a few minutes.
Add the heavy cream and whisk in Parmesan cheese until smooth and creamy.
Gently fold in tortellini, simmering until cooked through (extra 2–4 minutes if frozen).
Stir in spinach until wilted. Season with salt and pepper to taste.
Garnish with fresh basil and serve hot.
Notes
Fresh tortellini has a softer bite; frozen is fine but requires longer cooking.
Use oil-packed sun-dried tomatoes for the richest flavor.
To lighten the dish, swap heavy cream for half-and-half or whole milk.
Leftovers thicken when chilled; reheat with a splash of broth or cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: One-pan, stovetop sauté and simmer
- Cuisine: American-Italian fusion
Nutrition
- Serving Size: 1 serving (¼ of recipe)
- Calories: ~525 kcal
- Sugar: 5 g
- Sodium: 820 mg
- Fat: 30 g
- Saturated Fat: 16 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 4 g
- Protein: 19 g
- Cholesterol: 90 mg