Original Post by: Brown Eyed Baker | Published on: 03/21/2016
A couple of weeks ago, I was getting ready to touch base with everyone about Sunday dinner and was stumped for dinner ideas. I asked my husband if there was anything he was hungry for, and he said he would love some sort of pasta in a creamy sauce, but he did not want alfredo sauce. After doing some brainstorming, I came up with this dish. I’ve always loved tortellini, especially in creamy sauces, so I’m all about an excuse to make it, and this was a perfect one!
I loved that dish came together in less than 30 minutes – it made it incredibly easy to prepare before we sat down to eat on Sunday. Simply slice up the spinach and sun-dried tomatoes, drop the tortellini in water and while it boils, you can make the sauce. A wonderfully simple but incredibly impressive dish. Everyone loved the bright green and red colors from the spinach and sun-dried tomatoes, and they were even more impressed with the flavor. The sauce is creamy, but much lighter than a traditional alfredo sauce, which is typically quite thick.
It all combines for a perfect pasta dish to make on a weeknight or for your next dinner party.
yield: 4 to 6 servings
prep time: 15 minutes
cook time: 15 minutes
1 pound cheese tortellini
1 tablespoon unsalted butter
1 clove garlic, minced
2 tablespoons all-purpose flour
1¼ cups heavy cream
½ teaspoon salt
⅓ cup grated Parmesan cheese
5 ounces baby spinach, thinly sliced
1 (7-ounce) jar sun-dried tomatoes, thinly sliced
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.
Reference Article: http://www.browneyedbaker.com/tortellini-cream-sauce-spinach-sundried-tomatoes/