Make this rich and creamy Marry Me Tortellini featuring sun-dried tomatoes and Parmesan cheese for an impressive pasta dinner.
Author:Ahazzam
Prep Time:10 min
Cook Time:20 min
Total Time:30 min
Yield:4 servings
Category:Dinner
Method:Stovetop
Cuisine:Italian Inspired
Diet:Vegetarian
Ingredients
Scale
1 pound cheese tortellini
2 tablespoons olive oil
1 small yellow onion, finely chopped
4 cloves garlic, minced
1/2 cup sun-dried tomatoes packed in oil, drained and chopped
1/2 cup chicken broth
1 cup heavy cream
1/2 cup grated Parmesan cheese, plus more for serving
1 teaspoon dried Italian seasoning
1/2 teaspoon red pepper flakes, or to taste
Salt and black pepper to taste
2 cups fresh spinach
Instructions
Cook tortellini according to package directions until al dente. Drain, reserving about 1/2 cup of the pasta water. Set the tortellini aside.
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
Add the minced garlic and chopped sun-dried tomatoes to the skillet. Cook for 1 minute until fragrant.
Pour in the chicken broth and let it simmer for 2 minutes, scraping up any browned bits from the bottom of the pan.
Reduce the heat to low. Stir in the heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes. Stir constantly until the sauce thickens slightly, about 3 minutes. Do not let it boil rapidly.
Season the sauce with salt and pepper to your preference.
Stir in the fresh spinach until it wilts completely into the sauce.
Add the cooked tortellini to the skillet. Toss gently to coat everything evenly. If the sauce seems too thick, add a splash of the reserved pasta water until you reach your desired consistency.
Serve immediately topped with extra grated Parmesan cheese.
Notes
You can use refrigerated or frozen tortellini for this recipe.
For a deeper flavor, use vegetable broth instead of chicken broth.
If you prefer a smoother sauce, blend half of the sun-dried tomatoes with the heavy cream before adding them to the skillet.