Creamy Spinach & Sun-Dried Tomato Tortellini
Serves 415 mins prep20 mins cook
Day 7 of a pasta series featuring creamy tortellini tossed with spinach, cherry tomatoes, and sun-dried tomatoes in a rich sauce.
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What you need
Instructions
1: Cook the tortellini according to package instructions, reserving a cup of pasta water. 2: In a large skillet over medium heat, add olive oil and sauté diced shallots and minced garlic until fragrant. 3: Add cherry or grape tomatoes to the skillet and cook for 8 minutes until they begin to burst. 4: Stir in tomato paste, sun-dried tomatoes, heavy cream, salt, pepper, oregano, basil, red chili flakes, and dried parsley. 5: Add the cooked tortellini and chopped spinach to the skillet. 6: Mix the ingredients with pasta water and Parmesan cheese to create a creamy sauce, adjusting creaminess by adding more pasta water. 7: Finish off with an extra sprinkle of Parmesan cheese if desired.View original recipe