Creamy Mozzarella Sun-Dried Tomato Basil Spinach Tortellini

• Vegetarian

• Produce

  • 3 oz Baby spinach, fresh
  • 6 Basil, fresh leaves
  • 3 Garlic cloves
  • 1 tbsp Olive oil from sun-dried tomatoes

• Pasta & Grains

  • 2 cups Tortellini

• Baking & Spices

  • 1/8 tsp Paprika
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1 4 cup sun dried tomatoes in oil in a jar

• Dairy

  • 1 1/3 cups Half and half
  • 1/2 cup Mozzarella cheese
  • 1 Parmesan cheese, grated

Found on juliasalbum.com

Ingredients

• 1/4 cup sun dried tomatoes in oil in a jar, drained from oil
• 1 tablespoon olive oil from sun-dried tomatoes
• 3 garlic cloves, minced
• 3 ounces fresh baby spinach (half the bag)
• 1 and 1/3 cups half and half
• 1/4 teaspoon salt
• 1/8 teaspoon paprika
• 1/2 cup mozzarella cheese, shredded
• 6 fresh basil leaves, chopped
• 2 cups uncooked tortellini (10 oz)
• grated parmesan cheese, to serve

Directions

• Heat sun-dried tomatoes and 1 tablespoon of oil in a large skillet on medium heat, add minced garlic and cook for about a minute. Add fresh spinach and continue cooking and stirring on medium heat until spinach just starts to wilt. Add half and half, 1/4 teaspoon of salt, paprika and bring to boil, reduce to simmer and add mozzarella cheese. Stir to melt. Add chopped fresh basil.
• Cook tortellini according to package instructions. Drain, rinse.
• Add cooked tortellini to the sauce, mix to coat, warm on medium-low heat. Taste, add more salt if needed (1/4 teaspoon salt that you already added in a previous step should be perfect) .
• When serving, top with grated Parmesan cheese.