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 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
SPINACH TOMATO TORTELLINI
Make and share this Spinach Tomato Tortellini recipe from Food.com.
Provided by BamaBelle30
Categories < 30 Mins
Time 20m
Yield 4-6 serving(s)
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 575.8, Fat 28.3, SaturatedFat 16.5, Cholesterol 120.7, Sodium 822, Carbohydrate 60.5, Fiber 2.6, Sugar 1.2, Protein 20.8
SUN-DRIED TOMATO AND SPINACH CREAM SAUCE
Make and share this Sun-Dried Tomato and Spinach Cream Sauce recipe from Food.com.
Provided by Nay78
Categories Chicken Breast
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Saute` chicken breast pieces and set aside.
- In a very large skillet or pot, saute` spinach, sun-dried tomatoes, and green onions in olive oil for 5 minutes or until the white of the onions are translucent. Add the garlic and basil. Continue to saute` for 1-2 minutes. You may need to add a bit more olive oil if the mixture is dry. Add the flour and saute until very light brown.
- Add the wine, slowly, constantly stirring until thickened. Add the chicken stock and simmer 10-15 minutes.
- Stir in the cheeses until melted.
- Add the cream and butter at the end, heating only until butter is melted and cream is warmed. Top over the pasta of your choice and Parmesan cheese if you like.
Nutrition Facts : Calories 1004.2, Fat 61.9, SaturatedFat 29.8, Cholesterol 182.9, Sodium 2309.5, Carbohydrate 64.2, Fiber 11.7, Sugar 35.8, Protein 38.2
TORTELLINI WITH PARMESAN CREAM SAUCE
Absolutely delicious! Cheese filled tortellini in a creamy parmesan sauce with prosciutto and peas. A fabulous entree for a romantic dinner that is fairly quick to put together.
Provided by LexingtonMom
Categories < 30 Mins
Time 28m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cook tortellini according to box directions. While it cooks, be sure to assemble all the other ingredients to be at your fingertips for when the directions begin to move quickly.
- Melt butter in large pan over medium heat.
- Add cooked tortellini. Stir gently until coated with butter.
- Add cream and prosciutto ham, combining gently. Cook until mixture thickens slightly, about 5 to 8 minutes.
- Add peas, cheese, and generously pepper (to taste). Turn over several times, allowing cheese to melt before serving.
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!
TORTELLINI AND SPINACH BAKE
I've got this recipe of my sister-in-law. I just love the combination of pasta, spinach cheese and tomatoes. Served with crusty bread and a fresh salad (plus a few bottles of red wine), it's perfect if you have a few friends round for dinner and don't want anything too formal!
Provided by -Sylvie-
Categories One Dish Meal
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cook the tortellini in salted water for about 3-4 minutes, drain and put in a big oven proof dish.
- Add the tomatoes.
- Defrost the spinach, squeeze out most of the excess water and add the garlic.
- Season with salt and pepper to taste.
- Add to the pasta and tomatoes, mix well.
- Top with feta cheese.
- In a bowl mix the soured cream and single cream.
- Season with salt and pepper to taste (don't hold back).
- Add the grated cheese and pour over the dish, make sure it mixes with the rest of the ingredients and doesn't just sit on top.
- Preheat the oven (200°C, 400°F, Gas Mark 6) and bake for 20-30 minutes.
Nutrition Facts : Calories 670.6, Fat 40, SaturatedFat 23.6, Cholesterol 134, Sodium 1947.5, Carbohydrate 54.3, Fiber 5.7, Sugar 6.8, Protein 27.2
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