1 cup thinly sliced marinated sundried tomatoes, drained
1 1/4 cup heavy cream
20 ounces refrigerated or frozen tortellini
2 cups roughly chopped baby spinach
1/4 cup sliced basil leaves
Grated Parmesan cheese, for garnish (optional)
Instructions
Heat the oil in a large, non-stick pan over medium heat. Add the shallots and cook them in the oil for a few minutes or until softened.
Add the garlic, Italian seasoning, and salt to the shallots. Stir and cook for one minute, then add the water. Bring the water to a low simmer.
Add the cream, stir, and then add the tortellini. Adjust the heat to medium, cover the pan, and cook the tortellini for about five minutes, stirring occasionally to prevent them from sticking.
Add the chopped spinach, stir, and cover the pan again. Cook the spinach for a few minutes or until it wilts in the sauce.
Stir in the sliced basil, and the tortellini is ready to serve. If you are using Parmesan, sprinkle it over the top of each serving.
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