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.
Provided by Michelle
Categories Main Course
Time 30m
Number Of Ingredients 9
Steps:
- Boil the tortellini according the package directions.
- 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.
- 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.
Nutrition Facts : Calories 547 kcal, Carbohydrate 55 g, Protein 20 g, Fat 29 g, SaturatedFat 15 g, Cholesterol 106 mg, Sodium 726 mg, Fiber 7 g, Sugar 14 g, ServingSize 1 serving
TORTELLINI WITH CREAMY SUN-DRIED TOMATO SAUCE AND SPINACH
Tortellini with creamy sun-dried tomato sauce and spinach is a weeknight meal or a meal to impress guests! You'll love the flavor the sun-dried tomatoes add to the sauce!
Provided by Rachel Gurk
Categories Pasta
Time 25m
Number Of Ingredients 10
Steps:
- Cook tortellini according to package directions. (Don't drain without reserving some of the cooking water!)
- In a large, deep skillet, heat 1 teaspoon olive oil from jar of sundried tomatoes (I have a nonstick skillet - if you feel like you need to add more oil, feel free). Heat over medium heat. When hot, add onions and sprinkle with salt and pepper. Sauté onions until translucent. Add garlic and cook for another minute or until fragrant.
- Add sun dried tomatoes and spinach. Cook until spinach is wilted.
- Add cream and heat until slightly thickened. Stir in Parmesan cheese and cooked tortellini. If desired, add pasta water to achieve desired consistency.
Nutrition Facts : ServingSize 1 g, Calories 490 kcal, Carbohydrate 35 g, Protein 14 g, Fat 34 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 101 mg, Sodium 621 mg, Fiber 3 g, Sugar 5 g, UnsaturatedFat 13 g
TORTELLINI WITH SPINACH AND SUN DRIED TOMATOES~ ANOTHER 15 MINUTE MEAL
A savory pasta made start to finish in less than 15 minutes. You can use any pasta you wish. I use a fresh three cheese tortellini (found in the refrigerated section). You could use a chicken tortellini, ravioli, plain pasta noodles etc...
Provided by Linda Spiker
Categories Main Course
Time 12m
Number Of Ingredients 9
Steps:
- Set large stock pot to boil (cook pasta to package instructions)
- While water is heating, prepare all ingredients
- Add pasta to water and cook to package instructions. Most fresh pastas cook VERY quickly so be ready with a colander in the sink.
- Place a large pan on medium/ high heat, add enough olive oil to coat the bottom of pan
- When oil is hot, add green onions and sauté for 3 minutes
- Add sun dried tomatoes, cook for two more minutes, stirring here and there
- Right before pasta is ready, add basil and spinach to pan .
- Strain pasta in colander, do not rinse. Add pasta to pan with veggies to 'finish'
- Toss pasta with ingredients in pan for 30 seconds
- Drizzle with 2 tablespoons Olive Oil and Sprinkle with sea salt, toss again
- Pour pasta into a bowl. Garnish with Pine Nuts. Toss and serve.
SPINACH TOMATO TORTELLINI
An old boyfriend's mother used to cook this for me whenever I ate over. Cheese tortellini are served in a creamy tomato and spinach sauce. I love it!
Provided by LELA NORTON
Categories World Cuisine Recipes European Italian
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil. Add the tortellini, and cook until tender, about 10 minutes.
- While you get the tortellini going, combine the tomatoes, spinach, salt, pepper, basil and garlic in a large saucepan over medium heat. Cook and stir until the mixture begins to bubble.
- In a medium bowl, whisk together the flour, milk and cream. Stir this mixture into the saucepan along with the Parmesan cheese. Heat through, then reduce heat to low, and simmer until thick, about 2 minutes.
- Drain the tortellini, but do not rinse, then pour them into the saucepan with the sauce. Stir to coat, and serve.
Nutrition Facts : Calories 400 calories, Carbohydrate 43.9 g, Cholesterol 78.8 mg, Fat 19.7 g, Fiber 2.8 g, Protein 14.8 g, SaturatedFat 11.1 g, Sodium 885.5 mg, Sugar 6.7 g
CHEESE TORTELLINI WITH CREAMY TOMATO AND SPINACH SAUCE
This is a copycat recipe from a local chain of restaurants. They took it off their menu, so I had to develop my own. It turned out so good, it might be just better than the original. Garnish with more basil and Parmesan.
Provided by dat1guy
Categories Main Dish Recipes Pasta Chicken
Time 55m
Yield 6
Number Of Ingredients 12
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top but skin is nearly soft, about 2 minutes. Drain well.
- Slice sun-dried tomatoes thinly. Heat 1 tablespoon reserved tomato oil in a large skillet over medium-high heat. Season chicken with salt and pepper and add to the skillet; saute until golden, 3 to 4 minutes. Add garlic and stir for 30 seconds. Pour in sun-dried tomatoes, diced tomatoes, cream, and white wine; bring to a boil. Reduce heat to medium-low, cover skillet, and simmer until chicken is just cooked through, about 3 minutes.
- Transfer chicken to a separate dish. Add spinach and basil to the skillet and stir. Increase heat slightly and boil until sauce thickens enough to coat the back of a spoon, about 3 minutes. Season sauce with salt and pepper. Return chicken and cooked tortellini to skillet; cook and stir over medium heat until heated through, about 2 minutes more. Stir in Parmesan cheese.
Nutrition Facts : Calories 561.6 calories, Carbohydrate 33.6 g, Cholesterol 156.6 mg, Fat 37.3 g, Fiber 2.9 g, Protein 20.2 g, SaturatedFat 21.8 g, Sodium 461.3 mg, Sugar 3.2 g
TORTELLINI WITH TOMATO SPINACH CREAM SAUCE
I enjoy all things pasta, and tortellini is my favorite. The flavor of this dish is amazing. Even my husband, who hates pasta of any kind, loves it! It's a great recipe for non-spinach fans to try, too. -Jenny Dubinsky, Inwood, West Virginia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Add tomatoes, spinach and seasonings. Cook and stir over medium heat until liquid is absorbed, about 3 minutes., Stir in cream; bring to a boil. Reduce heat; simmer, uncovered, until thickened, about 10 minutes. Meanwhile, cook tortellini according to package directions; drain. Stir into sauce. Sprinkle with cheese.
Nutrition Facts : Calories 404 calories, Fat 22g fat (13g saturated fat), Cholesterol 80mg cholesterol, Sodium 810mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 4g fiber), Protein 13g protein.
TORTELLINI SALAD WITH SUN-DRIED-TOMATO AND BALSAMIC
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees F.
- Bring a pot of salted water to a boil for the tortellini. Place the peppers in a roasting pan and roast in preheated oven, checking every 15 minutes, and turning them with tongs until the skin is fully wrinkled and charred black. White the peppers are roasting, boil tortellini until al dente, drain, and set aside to cool. Put the charred peppers into a bowl filled with a couple of inches of ice water. Once cooled, you can then use your fingers to work quickly to slip off and discard the skins of the peppers while they are in the water. Transfer them to a plate, peel away any remnants of the charred skins, slice open and remove the stem and seeds, then julienne the peppers and set aside.
- Through the feed opening of a running blender, add scallions, garlic cloves, sun-dried tomatoes, and 1/2 cup of the fresh basil leaves (packed), reserving the rest of the basil. Add the vinegar and blend until a paste is formed, then leaving the blender running, add the olive oil in a slow steady stream allowing the mixture to emulsify. Season the dressing with salt and pepper, to taste.
- Julienne the rest of the basil (except for the sprigs for garnish). Toss with the tortellini, julienned red bell peppers, and dressing. Transfer to serving dish and decorate with reserved basil sprigs. Can be served at room temperature or chilled.
TORTELLINI WITH BABY SPINACH AND SUN-DRIED TOMATOES
This is a super quick, yet very tasty pasta supper. I didn't add any extra olive oil to my sauce, but rather used the oil that was clinging to the sundried tomatoes after they were drained. If your tomatoes are not canned or jarred with basil leaves like mine are, please feel free to add some more fresh basil according to your taste. Also, you may use 1 pound of your favorite tortellini. I use cheese filled to keep this vegetarian, but tri-colored or meat filled will make a nice substitution
Provided by Kozmic Blues
Categories Spinach
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil.
- Heat a large deep skillet or saucepan over medium/medium high heat.
- Add sun dried tomatoes and saute for about 30 seconds.
- Next, add garlic and crushed red pepper and cook for about 45 more seconds, careful not to let the garlic burn.
- Add tomatoes and stir together.
- Let sauce come to a boil, reduce heat to low, then cover and let simmer while pasta water comes to a boil.
- Boil pasta according to package directions (about 6-8 minutes).
- While pasta finishes cooking, add spinach to the sauce.
- I end up using about 1/2 of a 10 oz bag.
- Give spinach leaves a stir and then place lid back on the sauce to let the leaves wilt slightly.
- As pasta finishes cooking, ladle a couple scoops of sauce into serving bowl.
- Drain tortellini, and add to bowl with a couple more ladles of sauce overtop.
- Toss to combine.
- I always have some sauce left over which I keep on the side for dunking in bread.
- Top tortellini with grated cheese and serve!
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CREAMY TUSCAN TORTELLINI - NOURISH AND FETE
From nourish-and-fete.com
4.6/5 (7)Total Time 20 minsCategory MainCalories 470 per serving
- Add the olive oil and butter to a large skillet over medium heat. When the butter melts, add the garlic and red pepper flakes. Cook for about 30 seconds, just until fragrant.
- Stir in the cream, followed by the tortellini. Reduce heat to medium-low and cover the skillet. Cook for 5 minutes, then check the tortellini. If they’re not tender, return the lid and cook for 30-60 seconds more, but take care not to cook too long, or the sauce will separate. If you’re on the fence, go ahead and proceed with the next step.
- Remove the lid, reduce heat again to low, and stir in spinach, Parmesan, and lemon juice. Let spinach wilt for about 1 minute. Season with additional salt and pepper, to taste. Serve right away with additional Parmesan or fresh slivered basil.
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