Ingredients
Scale
- 1 package (9 oz) refrigerated tortellini (cheese or your choice)
- 1 cup heavy cream
- 1/2 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Prepare the tortellini according to the package instructions. Drain and set aside.
- In a large skillet over medium heat, add a splash of olive oil. Sauté the minced garlic until fragrant, about 1 minute.
- Add the heavy cream to the skillet, turned down low, stirring until it begins to simmer. Mix in the sun-dried tomatoes and Italian seasoning, allowing the sauce to thicken for about 2-3 minutes.
- Stir in the fresh spinach and cook until wilted, about 2 minutes.
- Add the cooked tortellini to the skillet, tossing gently to coat it in the creamy sauce. Stir in the grated Parmesan cheese and season with salt and pepper to taste.
- Divide the tortellini among plates, garnishing with extra Parmesan and a sprinkle of chopped parsley.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Italian
- Diet: Vegetarian