Creamy Tuscan Garlic Tortellini with Sun-Dried Tomatoes & Spinach

 Creamy Tuscan Garlic Tortellini with Sun-Dried Tomatoes & Spinach

**Prep Time:** 10 mins | **Cook Time:** 20 mins | **Servings:** 4  

 **Ingredients**  

- 18 oz (500g) cheese tortellini (fresh or frozen)  

- 2 tbsp olive oil  

- 3 garlic cloves, minced  

- 1 shallot, finely diced  

- ½ cup sun-dried tomatoes (oil-packed), sliced  

- 2 cups baby spinach  

- 1 cup heavy cream (or coconut cream for dairy-free)  

- ½ cup grated Parmesan (+ extra for serving)  

- 1 tsp Italian seasoning  

- ¼ tsp red pepper flakes  

- ½ cup reserved pasta water  

- Salt & black pepper to taste  

**Garnish:**  

- Fresh basil leaves  

- Toasted pine nuts  

### **Instructions**  

1. **Cook tortellini** according to package instructions. Reserve ½ cup pasta water before draining.  

2. **Sauté aromatics** – Heat olive oil in a large skillet. Cook shallot for 2 mins until soft, then add garlic and sun-dried tomatoes. Sauté for 1 minute until fragrant.  

3. **Create sauce** – Pour in heavy cream, Parmesan, Italian seasoning, and red pepper flakes. Simmer for 3-4 mins until slightly thickened.  

4. **Combine** – Add cooked tortellini and spinach to the skillet. Toss gently until spinach wilts (1-2 mins). If needed, loosen sauce with reserved pasta water.  

5. **Season & serve** – Adjust salt and pepper to taste. Garnish with fresh basil and pine nuts.  

**Pro Tips:**  

• Add grilled chicken or shrimp for extra protein  

• For vegan version: Use dairy-free tortellini, nutritional yeast instead of Parmesan  

• Storage: Keeps well in fridge for 2 days (sauce thickens – add splash of milk when reheating)  

**Why Readers Will Love This:**  

➤ Restaurant-quality in 30 minutes  

➤ Perfect balance of creamy and tangy flavors  

➤ Impressive but surprisingly simple  

Would you like a wine pairing suggestion or a slow-cooker adaptation? 😊