Creamy Sun-Dried Tomato and Spinach Tortellini

• 1 (9 oz) package refrigerated cheese tortellini
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/2 cup sun-dried tomatoes (packed in oil), sliced
• 4 cups fresh baby spinach
• 1 cup heavy cream
• 1/2 cup vegetable broth
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon crushed red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• 1 tablespoon fresh basil, chopped (or 1 teaspoon dried basil)
• 1 teaspoon lemon zest
• Freshly cracked black pepper, for garnish

Instructions

1. Cook the tortellini according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
3. Add the sliced sun-dried tomatoes and cook for 2 minutes to release their flavors.
4. Pour in the heavy cream and vegetable broth, stirring to combine. Bring the mixture to a gentle simmer and let it thicken slightly, about 3-4 minutes.
5. Stir in the grated Parmesan cheese until melted and smooth. Add crushed red pepper flakes if using, then season with salt, black pepper, and lemon zest.
6. Add the fresh baby spinach and cook until wilted, approximately 2 minutes.
7. Add the drained tortellini to the skillet and gently toss to coat with the creamy sauce and evenly distribute the spinach and sun-dried tomatoes.
8. Remove from heat. Stir in chopped fresh basil and adjust seasoning as needed.
9. Serve immediately, garnished with freshly cracked black pepper and additional Parmesan if desired.

Chef tips

• Use refrigerated tortellini for a quicker cook time; frozen varieties work too but may need a minute longer.
• If sun-dried tomatoes are packed dry, soak them in warm water for 10 minutes before slicing to soften.
• For a lighter version, substitute half the heavy cream with whole milk or use a plant-based cream alternative.
• Add toasted pine nuts or walnuts on top for a crunchy texture contrast.