Creamy Tortellini with Spinach and Sun-Dried Tomato Medley
Indulge in a delightful and hearty pasta dish that combines the rich flavors of sun-dried tomatoes and fresh spinach with perfectly cooked cheese tortellini. This recipe is not only quick to prepare but also celebrates the vibrant taste of Italian cuisine. The sun-dried tomatoes add a hint of sweetness and depth, while the fresh baby spinach offers a nutritious lift to this comforting meal. A sprinkle of freshly grated Pecorino Romano cheese elevates the dish, making it an appealing option for both weeknight dinners and special occasions. Perfect for vegetarians and loved by all, this creamy tortellini dish lets the ingredients shine while offering a burst of flavor with every bite.
4
Servings
450
Calories
9
Ingredients
Ingredients
Frozen cheese tortellini
1 lb (No preparation needed, use directly from the freezer.)
Whole tomatoes
1 (28 ounce) can (Crushed by hand or wooden spoon.)
Sun-dried tomatoes packed in oil
1/3 cup (Drained and chopped.)
Garlic cloves
2 (Crushed and chopped.)
Fresh baby spinach
5 ounces (Washed, no additional preparation.)
Crushed red pepper flakes
1/2 teaspoon (To taste.)
Fresh basil
2 tablespoons (Roughly chopped.)
Salt and pepper
To taste (No preparation needed.)
Fresh grated Pecorino Romano cheese
For serving (Grated as desired.)
Instructions
1
1. Begin by bringing a large pot of salted water to a rolling boil.
2
2. In a large, deep skillet or saucepan, heat over medium to medium-high heat.
3
3. Once the skillet is hot, add the chopped sun-dried tomatoes and sauté for approximately 30 seconds until fragrant.
4
4. Stir in the crushed garlic and red pepper flakes, cooking for an additional 30-45 seconds, ensuring the garlic doesn’t burn.
5
5. Pour in the whole tomatoes, breaking them up with a wooden spoon, and stir to combine the ingredients into a sauce.
6
6. Allow the sauce to reach a gentle boil, then reduce the heat to low and cover, letting it simmer while the pasta water heats up.
7
7. Once the water is boiling, add the frozen cheese tortellini and cook according to the package instructions, typically around 6-8 minutes.
8
8. While the tortellini cooks, add the fresh spinach to the sauce and stir to combine. Cover with a lid and allow it to wilt slightly, about 2-3 minutes.
9
9. When the pasta is cooked to al dente, reserve a couple of scoops of the sauce in a serving bowl, then drain the tortellini.
10
10. Add the drained tortellini to the serving bowl and top with additional ladles of the sauce. Toss gently to coat the tortellini evenly.
11
11. If desired, keep any extra sauce on the side for guests to enjoy with crusty bread.
12
12. Finally, top the dish with freshly grated Pecorino Romano cheese before serving immediately.
Nutrition Information
20g
Fat
55g
Carbs
17.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main dish described in this recipe?
The dish is Creamy Tortellini with Spinach and Sun-Dried Tomato Medley, a hearty Italian-inspired pasta meal.
Is this tortellini recipe vegetarian?
Yes, this recipe is vegetarian-friendly as it uses cheese tortellini and vegetable-based sauce components.
How many servings does this recipe yield?
This recipe makes approximately 4 servings.
How many calories are in one serving?
There are approximately 450 calories per serving.
What type of tortellini is recommended?
The recipe calls for 1 lb of frozen cheese tortellini, used directly from the freezer.
What kind of tomatoes are used in the sauce?
The sauce uses one 28-ounce can of whole tomatoes and 1/3 cup of sun-dried tomatoes packed in oil.
How should the whole tomatoes be prepared?
The whole tomatoes should be crushed by hand or with a wooden spoon while being added to the sauce.
How should the sun-dried tomatoes be prepared?
The sun-dried tomatoes should be drained of their oil and chopped before sautéing.
How much spinach is needed for this recipe?
The recipe requires 5 ounces of fresh baby spinach.
When do I add the spinach to the dish?
Add the fresh spinach to the simmering sauce while the tortellini is boiling, allowing it to wilt for 2-3 minutes.
How many garlic cloves are used?
Two garlic cloves, crushed and chopped, are used in this recipe.
Is this dish spicy?
The dish has a slight kick from 1/2 teaspoon of crushed red pepper flakes, which can be adjusted to taste.
How long should I cook the frozen tortellini?
Follow the package instructions, which is typically between 6 to 8 minutes in boiling salted water.
What type of cheese is used for serving?
The dish is topped with freshly grated Pecorino Romano cheese.
Does the recipe include fresh herbs?
Yes, it uses 2 tablespoons of roughly chopped fresh basil.
What is the protein content per serving?
Each serving contains approximately 17.5g of protein.
What is the fat content per serving?
Each serving contains approximately 20g of fat.
What is the carbohydrate count per serving?
There are approximately 55g of carbohydrates per serving.
How do I prevent the garlic from burning?
Sauté the garlic for only 30-45 seconds after the sun-dried tomatoes are fragrant to ensure it doesn't burn.
Can I serve this with bread?
Yes, it is recommended to keep extra sauce on the side for guests to enjoy with crusty bread.
What is the best way to coat the pasta with sauce?
Reserve a few scoops of sauce in a serving bowl, add the drained tortellini, and top with more sauce before tossing gently.
Is this considered a quick meal?
Yes, it is tagged as a quick meal and a convenient pasta recipe for weeknights.
What category of food does this fall into?
This is an Italian-style pasta dish categorized under comfort food.
Do I need to defrost the tortellini?
No, you should use the frozen cheese tortellini directly from the freezer into the boiling water.
How do I start the sauce preparation?
Start by heating a deep skillet and sautéing chopped sun-dried tomatoes for 30 seconds until fragrant.
Should the sauce simmer or boil?
Allow the sauce to reach a gentle boil initially, then reduce the heat to low and simmer while the pasta water heats up.
What tags are associated with this recipe?
Tags include pasta, tortellini, spinach, sun-dried tomatoes, vegetarian, quick meal, and Italian.
Is there any salt and pepper used?
Yes, salt and pepper are added to taste during the cooking process.
How should I serve the finished dish?
Serve immediately after tossing the tortellini in the sauce and topping with fresh Pecorino Romano.
Can I use fresh spinach instead of frozen?
The recipe specifically calls for fresh baby spinach to ensure a nutritious lift and the right texture.