Tortellini With Baby Spinach and Sun-Dried Tomatoes ๐ ๐ฟ
Overview:
This Tortellini with Baby Spinach and Sun-Dried Tomatoes recipe is a lifesaver for busy weeknights, offering a burst of flavor in just 15 minutes of total prep and cook time! It’s a delightful blend of tender cheese-filled tortellini, vibrant baby spinach, and tangy sun-dried tomatoes, all enveloped in a savory sauce infused with garlic and basil. Plus, it’s vegetarian-friendly and customizable to your taste preferences. Let’s dive into the details of this quick and easy pasta supper!
Ingredients:
- 1 can whole tomatoes ๐
- 1 jar sun-dried tomatoes packed in oil ๐
- 1/3 cup garlic cloves, minced
- 2 teaspoons crushed red pepper flakes ๐ถ๏ธ
- 5 fresh basil leaves, plus extra for garnish ๐ฟ
- 1/2 cup pecorino romano cheese, grated ๐ง
- 10 oz baby spinach leaves
Nutritional Information (per serving):
- Calories: 417.5
- Fat: 10.1g
- Saturated Fat: 4.3g
- Cholesterol: 47.7mg
- Sodium: 762.7mg
- Carbohydrates: 65.7g
- Fiber: 6.1g
- Sugar: 6.9g
- Protein: 18.8g
Recipe Yield:
- Serves: 4
Instructions:
| Step | Details |
|---|---|
| 1 | Boil Water: Start by bringing a large pot of salted water to a rolling boil. |
| 2 | Prepare Skillet: Meanwhile, heat a large deep skillet or saucepan over medium to medium-high heat. |
| 3 | Saute Sun-Dried Tomatoes: Add the sun-dried tomatoes (from the jar, packed in oil) to the skillet and sautรฉ for about 30 seconds, allowing their flavors to infuse the oil. |
| 4 | Add Garlic and Spice: Toss in the minced garlic and crushed red pepper flakes, stirring constantly for about 45 seconds, ensuring the garlic doesn’t burn. |
| 5 | Incorporate Tomatoes: Pour in the whole tomatoes (from the can), breaking them up with a spoon, and mix everything together. |
| 6 | Simmer Sauce: Let the sauce come to a gentle boil, then reduce the heat to low, cover the skillet, and allow it to simmer while you prepare the pasta. |
| 7 | Cook Tortellini: Cook the tortellini according to the package instructions in the boiling water until al dente, usually around 6-8 minutes. |
| 8 | Add Spinach: While the pasta cooks, add the baby spinach leaves to the simmering sauce, using about half of a 10 oz bag. Stir to combine, then cover and let the spinach wilt slightly. |
| 9 | Combine Pasta and Sauce: Just before draining the tortellini, ladle a couple of scoops of the sauce into a serving bowl. Once the tortellini is cooked, drain it and add it to the serving bowl, then pour a couple more ladles of sauce over the top. Toss everything together to coat the pasta evenly. |
| 10 | Serve and Garnish: Serve the tortellini immediately, topping each portion with a sprinkle of grated pecorino romano cheese and a few fresh basil leaves for a burst of color and flavor. Enjoy your quick and delicious pasta supper! |
Tips:
- If your sun-dried tomatoes aren’t packed in oil, you can use olive oil and adjust the seasoning accordingly.
- Feel free to customize the recipe by using your favorite type of tortellini, whether it’s cheese-filled, tri-colored, or meat-filled.
- Serve any leftover sauce on the side for dipping bread or drizzling over additional pasta dishes.
- For an extra kick of freshness, add more fresh basil leaves or other herbs of your choice to the sauce.
Keywords:
Greens, Vegetable, European, Low Cholesterol, Healthy, < 15 Mins, Beginner Cook, Stove Top, Easy
This Tortellini with Baby Spinach and Sun-Dried Tomatoes recipe is a testament to the fact that you can create a mouthwatering meal in no time, even on the busiest of days. With its vibrant colors, rich flavors, and nutritious ingredients, it’s sure to become a go-to dish in your recipe repertoire. Enjoy the simplicity and deliciousness of this quick and easy pasta supper with your loved ones tonight! ๐โจ
