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
Scale
- 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