Tortellini with Spinach and Sun-Dried Tomatoes in a Garlic-Parmesan Cream Sauce
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Image and Recipe by Browneyedbaker
Cheese tortellini are tossed in an easy Parmesan cream sauce with spinach and sun-dried tomatoes. An easy dinner ready in less than 30 minutes
Tortellini with Spinach and Sun-Dried Tomatoes in a Garlic-Parmesan Cream Sauce
Cheese tortellini are tossed in an easy Parmesan cream sauce with spinach and sun-dried tomatoes.
Course Main Course
Cuisine American, Italian
Prep Time 15minutes mins
Cook Time 15minutes mins
Total Time 30minutes mins
Servings 4 to 6 servings
Calories 547
Author Michelle
Ingredients
450g cheese tortellini
1 tablespoon unsalted butter
1 clove garlic minced
2 tablespoons all-purpose flour
1¼ cups heavy cream
½ teaspoon salt
⅓ cup grated Parmesan cheese
5 ounces baby spinach thinly sliced
7 ounce ar sun-dried tomatoes, thinly sliced
Instructions
Boil the tortellini according the package directions.
While the tortellini is cooking, prepare the sauce. Melt the butter in a large skillet over medium heat. Add the garlic and cook, stirring, until fragrant, about 1 minute. Sprinkle in the flour and stir until it has absorbed the melted butter, becomes a paste and begins to smell nutty. Slowly whisk in the heavy cream (at first the mixture will be thick and chunky, but it will smooth and thin out), then add the salt and Parmesan cheese. Allow to simmer until thickened, about 5 minutes.
Stir in the spinach and sun-dried tomatoes, then transfer the cooked and drained tortellini to the skillet, gently stirring to coat the tortellini with the sauce. Serve immediately.
Notes
Nutritional values are based on one serving
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