Creamy Tomato & Spinach Tortellini
The spinach and red peppers add flavor and a pop of color, while the cream and Parmesan make the sauce silky and satisfying.
Servings: 4 servings
Calories: 662kcal
Ingredients
- 1 package refrigerated cheese tortellini about 9 oz.
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 3 cloves garlic minced
- 1 tablespoon tomato paste
- ½ cup roasted red bell pepper finely diced
- 2 cups fresh spinach roughly chopped
- 1 can diced tomatoes 14.5 oz
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions until just tender. Reserve some of the pasta water before draining.
- Meanwhile, add the olive oil to a large skillet over medium heat. Add the onion and sauté for about 5 minutes, until the onion is translucent.
- Stir in the roasted red pepper and spinach and cook until wilted, about 2 minutes. Then add the diced tomatoes (with their juices). Let the mixture simmer for 5 minutes, allowing the flavors to meld and the sauce to reduce slightly.
- Pour in the heavy cream. Stir and allow it to thicken slightly, about 3-5 minutes. Then add the Parmesan cheese, stirring until melted and the sauce is smooth and creamy. Season with salt, pepper.
- Add the cooked tortellini to the skillet and gently toss to coat the pasta evenly with the creamy sauce.
- Serve immediately, garnished with extra Parmesan cheese if desired.
Video
Nutrition
Calories: 662kcal | Carbohydrates: 72g | Protein: 28g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 98mg | Sodium: 1135mg | Potassium: 429mg | Fiber: 7g | Sugar: 9g | Vitamin A: 2225IU | Vitamin C: 25mg | Calcium: 394mg | Iron: 5mg