Tortellini tossed with fresh spinach and sun dried tomatoes in a creamy sauce. This easy to make creamy sun dried tomato spinach tortellini is perfect for a weeknight dinner.
Oh. Hello November! <3
The holiday season has definitely snuck up on me yet again. Year after year, I feel like the last two months of the year, my favorite part of the year, constantly slips pass me. I never seem to have enough time to savor the little moments. So I’m hoping that maybe this year I will be able to enjoy it a little more.
It’s going to be a busy few weeks as I’m getting ready to transition into a new chapter of my life. Sooo…. as usual, I’m all about the quick and easy weeknight meals.
When it comes to weeknight dinners, I almost always want some sort of pasta. It’s so simple,so delicious, and so easy.
I wanted to keep this pasta dish as simple as possible. Mostly because if I’ve had a busy week, chances are I’m not going to have time to pick up ingredients at the grocery store. So it needs to be as simple as possible. With ingredients I’m likely already going to have in the fridge or pantry.
Tortellini and ravioli are some of my favorite pastas to have on hand. I love that they’re stuffed with cheeses and other ingredients. It changes the flavor and elevates your dish just a little bit more.
Tortellini tossed with spinach and sun dried tomatoes in a creamy sauce. So delicious yet packed full of flavor. And my kind of dinner.
In a medium sized pot, heat water and cook the tortellini according to the directions on the packaging. About 4-5 minutes until al dente. Drain the water, reserving about a cup of pasta water. Run the pasta through cold water to prevent the tortellini from continuing to cook.
In a medium sized skillet, add about two tablespoon of olive oil and allow it warm over low to medium heat for about a minute. Add minced garlic and cook until golden brown and aromatic.
Add italian seasoning, sun dried tomatoes, and a cup of reserved pasta water or vegetable broth. Pour in the heavy cream and stir until all the ingredients are well incorporated.
Add the tortellini and the fresh baby spinach leaves. Cook until the spinach leaves have just wilted.
Add parmesan cheese or mozzarella cheese. Once the cheese has melted, season with salt and pepper to taste.
Serve the creamy sun dried tomato spinach tortellini warm.
Enjoy!
- 10 oz spinach or cheese tortellini
- 2 tablespoons olive oil
- 3 cloves of garlic, minced
- 2 teaspoons Italian seasoning
- ½ cup julienned sun dried tomatoes, drained of oil
- 1 cup vegetable broth or reserved pasta water
- ½ cup heavy cream
- 4 cups baby spinach leaves
- ⅔ cups shredded parmesan or mozzarella cheese
- Salt and pepper to taste
- In a medium sized pot, heat water and cook the tortellini according to the directions on the packaging. About 4-5 minutes until al dente. Drain the water, reserving about a cup of pasta water. Run the pasta through cold water to prevent the tortellini from continuing to cook.
- In a medium sized skillet, add about two tablespoon of olive oil and allow it warm over low to medium heat for about a minute. Add minced garlic and cook until golden brown and aromatic.
- Add italian seasoning, sun dried tomatoes, and a cup of reserved pasta water or vegetable broth. Pour in the heavy cream and stir until all the ingredients are well incorporated.
- Add the tortellini and the fresh baby spinach leaves. Cook until the spinach leaves have just wilted.
- Add parmesan cheese or mozzarella cheese. Once the cheese has melted, season with salt and pepper to taste.
- Serve the creamy sun dried tomato spinach tortellini warm.
A recipe to keep ! 🙂
omg that looks so good
Looks like wonderful comfort food!
a feast for the eyes as well!
Looks great!
I’m betting the same would work with ravioli which I happen to have in the refrigerator along with the other ingredients. Good idea for tonight’s dinner.
it sounds like a wonderful way to brighten up a dark autumn evening
Yum!