Ingredients
Scale
- 16 ounces cheese tortellini
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup sun-dried tomatoes, chopped (packed in oil)
- 2 cups fresh spinach
- 1 teaspoon Italian seasoning
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Fresh basil for garnish
Instructions
- Cook tortellini in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Sauté minced garlic until fragrant.
- Add sun-dried tomatoes and cook for another 2-3 minutes.
- Stir in spinach and Italian seasoning; cook until wilted.
- Pour in heavy cream and bring to a simmer. Add Parmesan cheese, stirring until melted and smooth. Season with salt and pepper.
- Add cooked tortellini to the skillet and toss to coat in the sauce.
- Garnish with fresh basil before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 520
- Sugar: 4g
- Sodium: 740mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 80mg