A rich and creamy tortellini dish filled with fresh spinach, sun-dried tomatoes, and a velvety sauce, perfect for a comforting weeknight dinner.

1 (9 oz) package cheese tortellini

1 tablespoon olive oil

2 garlic cloves, minced

1 cup sun-dried tomatoes, chopped

2 cups fresh spinach, chopped

1/2 cup heavy cream

1/2 cup grated Parmesan cheese

Salt and pepper, to taste

Fresh basil, chopped (optional)

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Cook the tortellini according to package instructions. Drain and set aside, reserving 1/2 cup pasta water.
Heat olive oil in a large skillet over medium heat. Add minced garlic and cook for about 1 minute until fragrant.
Add chopped sun-dried tomatoes and cook for 2 minutes until softened.
Add fresh spinach and cook for 2-3 minutes until wilted.
Pour in heavy cream and bring to a gentle simmer.
Stir in grated Parmesan cheese and season with salt and pepper to taste.
Add cooked tortellini to the skillet and gently toss to coat in the sauce. Add reserved pasta water if sauce is too thick.
Garnish with chopped fresh basil if desired and serve immediately.

Frozen spinach can be used after thawing and squeezing out excess water.

Heavy cream can be substituted with half-and-half, whole milk with flour, or coconut milk (for dairy-free).

Add red pepper flakes for a spicy kick when cooking garlic.

Use grilled chicken or sautéed mushrooms for added protein and texture.

Fresh cherry tomatoes can replace sun-dried tomatoes for a juicier flavor.

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat gently on stovetop with a splash of cream or pasta water to loosen sauce.

Freezing this dish is not recommended due to texture changes.