Creamy Sun-Dried Tomato Tortellini

This is the kind of pasta that makes a plain weeknight feel a little bit special. Pillowy cheese tortellini swim in a rosy, velvety cream sauce loaded with tangy sun-dried tomatoes, plenty of garlic, and a handful of spinach that wilts right into it. The sun-dried tomatoes are the star here — sweet, tangy, and deeply savory all at once.

I love this one because it is genuinely a 25-minute dinner with barely any cleanup: one skillet, one pot for the pasta, and that’s it. Serve it with crusty bread for wiping up the sauce and a simple salad, and dinner is done.

Why You’ll Love This Recipe:
Ready in about 25 minutes with minimal cleanup. Cheese tortellini in a rich, tangy sun-dried tomato cream sauce. The spinach wilts right into the sauce — no extra pan needed. Easy to dress up with chicken, sausage, or extra vegetables.

Instructions:
1. Bring a large pot of salted water to a boil and cook the tortellini according to the package directions. Reserve 1/2 cup of the cooking water, then drain and set aside.
2. While the pasta cooks, heat the olive oil in a large deep skillet over medium heat. Add the garlic and chopped sun-dried tomatoes and sauté for 2–3 minutes, until fragrant.
3. Pour in the heavy cream and bring to a gentle simmer. Cook for 2–3 minutes, stirring often, until the sauce thickens slightly.
4. Stir in the Parmesan cheese until melted and smooth, then season with salt, black pepper, and red pepper flakes if using.
5. Add the spinach and stir for 1–2 minutes until just wilted.
6. Add the drained tortellini to the skillet and toss gently to coat. If the sauce is too thick, loosen it with a splash of the reserved pasta water until it clings nicely to the pasta.
7. Serve immediately, topped with extra Parmesan and chopped fresh basil or parsley.

Tips & Variations:
Don’t overcook the tortellini — it keeps cooking a little once it hits the hot sauce. Oil-packed sun-dried tomatoes give the best flavor here; if yours are dry-packed, soak them in warm water for 10 minutes first. Stir in cooked chicken, Italian sausage, or white beans to turn it into a heartier meal.

Storage:
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat with a splash of cream or milk — the sauce thickens as it sits.