Description
A quick and comforting weeknight dinner featuring frozen cheese tortellini tossed in a rich, velvety sauce made with sun-dried tomatoes, heavy cream, and Parmesan cheese.
Ingredients
Scale
- 10–12 oz (280-340g) frozen cheese tortellini
- ½ cup (about 70g) sun-dried tomatoes packed in oil, chopped
- 1 cup (240ml) heavy cream
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- ½ teaspoon red pepper flakes
- 1 teaspoon Italian seasoning
- ½ cup (50g) freshly grated Parmesan cheese
- 2–3 cups fresh spinach
- ¼ cup (60ml) chicken broth
- Salt and black pepper to taste
Instructions
- Prep ingredients: Chop sun-dried tomatoes, mince garlic, measure cream, and grate Parmesan.
- Boil tortellini: Bring a large pot of salted water to a boil. Add frozen tortellini and cook according to package directions (3-5 minutes) until they float. Before draining, reserve ½ cup of starchy pasta water. Drain pasta and set aside.
- Start sauce: While pasta cooks, melt butter in a large skillet over medium heat. Add chopped sun-dried tomatoes and sauté for 1-2 minutes until soft and oils are released.
- Build sauce: Add minced garlic and red pepper flakes to the skillet; cook for 30 seconds until fragrant. Pour in chicken broth to deglaze the pan, scraping up browned bits. Simmer for 1 minute.
- Add cream: Pour in heavy cream and Italian seasoning. Stir well and simmer gently for 2-3 minutes until the sauce thickens slightly.
- Add greens and cheese: Remove skillet from heat. Stir in fresh spinach until wilted. Gradually stir in grated Parmesan cheese until melted and smooth. If sauce is too thick, add reserved pasta water.
- Combine: Add drained tortellini to the skillet. Toss gently to coat pasta in sauce. Adjust consistency with more pasta water if needed. Taste and adjust salt.
- Serve: Serve immediately, topped with extra Parmesan, black pepper, and optional fresh basil or olive oil.
Notes
[‘Use oil-packed sun-dried tomatoes for best flavor; if using dry-packed, soak in hot water for 10 minutes first.’, ‘Reserve starchy pasta water to help the sauce cling to the pasta.’, ‘Remove pan from heat before adding Parmesan to prevent the cheese from becoming grainy.’, ‘Do not rinse the cooked tortellini.’, ‘This recipe does not freeze well due to the dairy sauce separating upon thawing.’]
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approx. 1/4
- Calories: 650
- Sugar: 4
- Sodium: 580
- Fat: 38
- Saturated Fat: 20
- Carbohydrates: 55
- Fiber: 3
- Protein: 22
Keywords: tortellini, sun-dried tomato, creamy pasta, weeknight dinner, quick recipes, comfort food, 15 minute meals