Creamy Sun Dried Tomato Spinach Tortellini
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 2-3 servings
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.
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Add the tortellini and the fresh baby spinach leaves. Cook until the spinach leaves have just wilted.
  5. Add parmesan cheese or mozzarella cheese. Once the cheese has melted, season with salt and pepper to taste.
  6. Serve the creamy sun dried tomato spinach tortellini warm.
Recipe by Cooking with a Wallflower at