One Pan Creamy Sun-Dried Tomato Tortellini
Creamy tortellini with sun-dried tomatoes, spinach, and basil. This is an easy one-pan recipe that's ready in 30 minutes.
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Servings: 4 servings
Ingredients
- 1 tablespoon olive oil
- 1 shallot thinly sliced
- 2 cloves garlic minced
- 1 teaspoon Italian season
- 1/4 teaspoon kosher salt
- 3/4 cup water
- 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 and tomatoes. 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.
Nutrition Estimate
Calories: 639kcal | Carbohydrates: 77.6g | Protein: 22.9g | Fat: 27.8g | Saturated Fat: 14.3g | Polyunsaturated Fat: 10.7g | Trans Fat: 0.5g | Cholesterol: 101.9mg | Sodium: 692.5mg | Fiber: 5.1g | Sugar: 8.1g
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