Print

Tortellini with Spinach and Sun-Dried Tomatoes in a Garlic-Parmesan Cream Sauce

Cheese tortellini are tossed in an easy Parmesan cream sauce with spinach and sun-dried tomatoes.
Course Main Course
Cuisine American, Italian
Prep 15 minutes
Cook 15 minutes
Total 30 minutes
Servings 4 to 6 servings
Calories 547 kcal
Author Michelle

Ingredients

  • 1 pound cheese tortellini
  • 1 tablespoon unsalted butter
  • 1 clove garlic minced
  • 2 tablespoons all-purpose flour
  • cups heavy cream
  • ½ teaspoon salt
  • cup grated Parmesan cheese
  • 5 ounces baby spinach thinly sliced
  • 7 ounce ar sun-dried tomatoes, thinly sliced
US Customary - Metric

Directions

  1. Boil the tortellini according the package directions.
  2. 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.
  3. 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.

Recipe Notes

Nutritional values are based on one serving

Nutrition Facts
Tortellini with Spinach and Sun-Dried Tomatoes in a Garlic-Parmesan Cream Sauce
Amount Per Serving
Calories 547 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 15g94%
Cholesterol 106mg35%
Sodium 726mg32%
Potassium 1309mg37%
Carbohydrates 55g18%
Fiber 7g29%
Sugar 14g16%
Protein 20g40%
Vitamin A 3340IU67%
Vitamin C 20mg24%
Calcium 261mg26%
Iron 5.7mg32%
* Percent Daily Values are based on a 2000 calorie diet.