Instructions
Step 1: Cook the tortellini in a large pot of salted boiling water according to package directions. Drain and set aside.
Step 2: In a large skillet, heat olive oil over medium heat. Add the garlic and sun-dried tomatoes and sauté for 1-2 minutes until fragrant.
Step 3: Pour in the heavy cream and broth. Stir in Parmesan cheese, Italian seasoning, salt, black pepper, and red pepper flakes. Simmer for 3-4 minutes until slightly thickened.
Step 4: Add the cooked tortellini and fresh spinach to the skillet. Toss gently to coat and cook for another 2-3 minutes until the spinach wilts and everything is heated through.
Step 5: Remove from heat and garnish with fresh basil. Serve hot with crusty bread.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or broth to loosen the sauce if needed.
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