Description
A simple recipe for tortellini pasta in a creamy sauce with spinach and tomatoes.
Ingredients
Scale
- 1 (9 ounce) package refrigerated cheese tortellini
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach
- Salt and black pepper to taste
Instructions
- Cook tortellini according to package directions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat.
- Add onion and cook until soft, about 5 minutes.
- Add garlic and cook for 1 minute until fragrant.
- Stir in diced tomatoes (with juice). Bring to a simmer.
- Reduce heat to low. Stir in heavy cream and Parmesan cheese. Cook until the sauce thickens slightly, about 3 minutes.
- Add spinach and cook until wilted, about 2 minutes.
- Add the cooked tortellini to the skillet. Toss to coat with the sauce.
- Season with salt and pepper before serving.
Notes
- For a richer sauce, use half-and-half instead of heavy cream.
- You can substitute sun-dried tomatoes for fresh diced tomatoes for a different flavor.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7
- Sodium: 650
- Fat: 25
- Saturated Fat: 14
- Unsaturated Fat: 11
- Trans Fat: 0.5
- Carbohydrates: 40
- Fiber: 3
- Protein: 18
- Cholesterol: 70
Keywords: tortellini, creamy sauce, spinach, tomato, pasta, vegetarian dinner