20-Minute Creamy Sun-Dried Tomato and Spinach Tortellini

• •20 oz refrigerated three-cheese tortellini
• •2 tablespoon oil reserved from sun-dried tomato jar
• •0.5 cup sun-dried tomatoes packed in oil, drained and sliced into strips
• •4 cloves garlic, minced
• •0.5 cup low-sodium vegetable or chicken broth
• •1 cup heavy whipping cream
• •1 teaspoon Italian seasoning
• •0.3 teaspoon crushed red pepper flakes
• •5 oz fresh baby spinach
• •0.8 cup Parmesan cheese, freshly grated
• • to taste kosher salt
• •0.3 teaspoon freshly cracked black pepper
• •2 tablespoon fresh basil leaves, chopped

Instructions

1. 1

   Bring a large pot of salted water to a rolling boil over high heat.

2. 2

   While water heats, warm the reserved sun-dried tomato oil in a large, deep skillet or Dutch oven over medium heat. Add the sliced sun-dried tomatoes and minced garlic, sautéing for 1 to 2 minutes until fragrant, being careful not to brown the garlic.

3. 3

   Pour the broth, heavy cream, Italian seasoning, and crushed red pepper flakes into the skillet. Bring to a gentle simmer and cook for 3 to 4 minutes until the sauce slightly thickens.

4. 4

   Drop the fresh tortellini into the boiling water and cook according to package directions, typically 3 to 4 minutes, until al dente. Reserve 1/4 cup of pasta cooking water, then drain the tortellini.

5. 5

   Reduce the skillet heat to low. Stir in the fresh baby spinach and grated Parmesan cheese, stirring constantly until the spinach is wilted and the cheese is fully melted into a silky sauce.

6. 6

   Gently fold the drained tortellini into the sauce to coat thoroughly. If the sauce is too thick, stir in 1 to 2 tablespoons of the reserved pasta cooking water. Season with kosher salt and freshly cracked black pepper to taste.

7. 7

   Remove from heat, garnish with fresh basil and additional grated Parmesan, and serve immediately.

Chef's Tips

• 💡Using refrigerated fresh tortellini rather than dried cuts cooking time down to just a few minutes and yields a much tender texture.
• 💡The oil from the sun-dried tomato jar is packed with intense flavor—always use it instead of standard olive oil for sautéing the aromatics.
• 💡Grate whole-block Parmesan instead of pre-shredded cheese to ensure a smooth, velvety sauce that melts without clumping.