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Tortellini w kremowym sosie ze szpinakiem i suszonymi pomidorami recipe card

Tortellini w kremowym sosie ze szpinakiem i suszonymi pomidorami

Kremowe tortellini w szybkim sosie śmietanowym ze szpinakiem i suszonymi pomidorami, idealne na ekspresowy obiad jak z włoskiej knajpki.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 1 skillet
Course: Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Ingredients
  • 9 oz cheese tortellini
  • 2/3 cup heavy cream 30%
  • 2 cups fresh spinach lightly packed
  • 6 oil-packed sun-dried tomatoes drained and sliced
  • 2 cloves garlic minced
  • 1 tbsp unsalted butter
  • 2 tbsp grated Parmesan cheese
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp oil from sun-dried tomatoes optional
  • 2 tbsp reserved pasta cooking water optional

Method
 

  1. Bring a medium pot of salted water to a boil, add tortellini, and cook according to package directions until al dente.
  2. While the pasta cooks, heat a large skillet over medium heat and melt the butter.
  3. Add minced garlic and cook for 30 to 60 seconds, stirring, until fragrant but not browned.
  4. Add sliced sun-dried tomatoes and sauté for 1 minute, stirring to coat them in the butter.
  5. Pour in the heavy cream, stir, reduce heat to medium-low, and simmer for 3 to 4 minutes until slightly thickened.
  6. Add the spinach to the skillet and cook, stirring, for 1 to 2 minutes until just wilted and bright green.
  7. Reserve 2 tablespoons of pasta cooking water, then drain the tortellini without rinsing.
  8. Add the hot tortellini directly to the skillet with the sauce and toss gently to coat.
  9. Sprinkle in the salt and black pepper, add a splash of reserved pasta water if the sauce seems too thick, and toss until creamy.
  10. Remove from heat, stir in the grated Parmesan, drizzle with oil from the sun-dried tomatoes if using, and serve immediately.

Notes

- For a slightly lighter sauce, replace half of the heavy cream with whole milk and simmer a bit longer to thicken.
- If the garlic starts to brown, reduce the heat immediately or start again; burnt garlic will make the sauce bitter.