Tortellini with Spinach and Sun-Dried Tomatoes in a Garlic-Parmesan Cream Sauce
User Reviews
4.4
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 to 6 servings
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Calories
547 kcal
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Course
Main Course
Tortellini with Spinach and Sun-Dried Tomatoes in a Garlic-Parmesan Cream Sauce
Description
This recipe presents cheese tortellini cooked until tender and coated in a sauce made by first creating a butter and garlic base, thickened with flour, and then loosened with heavy cream. Parmesan cheese and salt round out the sauce, which simmers until it thickens slightly to a smooth consistency. Baby spinach and sliced sun-dried tomatoes are folded in just before combining with the drained tortellini, adding freshness and a subtle acidity to the creamy pasta.
The dish balances the soft, delicate cheese tortellini against the chewy texture of sun-dried tomatoes and the slight wilt of fresh spinach, creating a harmonious texture contrast. The garlic in the sauce penetrates the dish, giving aromatic depth without overpowering the other ingredients.
It is best served immediately to enjoy the creaminess of the sauce and the tender pasta. This recipe works well as a vegetarian main dish or as a side to complement protein dishes.
Nutritional information is calculated per serving, which can help plan balanced meals.
Ingredients
- 1 pound cheese tortellini
- 1 tablespoon butter unsalted
- 1 clove garlic minced
- 2 tablespoons all-purpose flour
- 1¼ cups heavy cream
- ½ teaspoon salt
- ⅓ cup Parmesan Cheese grated
- 5 ounces baby spinach thinly sliced
- 7 ounce sun-dried tomato thinly sliced
Instructions
- Boil the tortellini according the package directions.
- While the tortellini is cooking, prepare the sauce. Melt the butter in a large skillet over medium heat. Add the garlic and cook, stirring, until fragrant, about 1 minute. Sprinkle in the flour and stir until it has absorbed the melted butter, becomes a paste and begins to smell nutty. Slowly whisk in the heavy cream (at first the mixture will be thick and chunky, but it will smooth and thin out), then add the salt and Parmesan cheese. Allow to simmer until thickened, about 5 minutes.
- Stir in the spinach and sun-dried tomatoes, then transfer the cooked and drained tortellini to the skillet, gently stirring to coat the tortellini with the sauce. Serve immediately.
Notes
- Nutritional values are provided per one serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4to 6 servings
Amount Per Serving
Calories 547 kcal
% Daily Value*
| Calories | 547kcal | 27% |
| Carbohydrates | 55g | 18% |
| Protein | 20g | 40% |
| Fat | 29g | 45% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 106mg | 35% |
| Sodium | 726mg | 30% |
| Potassium | 1309mg | 28% |
| Fiber | 7g | 28% |
| Sugar | 14g | 28% |
| Vitamin A | 3340IU | 67% |
| Vitamin C | 20mg | 22% |
| Calcium | 261mg | 26% |
| Iron | 5.7mg | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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