Tortellini in Parmesan Cream Sauce with Spinach and Sun-Dried Tomatoes

• Vegetarian

• Produce

  • 5 oz Baby spinach
  • 1 clove Garlic
  • 1 (7-ounce jar Sun dried tomatoes

• Pasta & Grains

  • 1 lb Cheese tortellini

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 1/2 tsp Salt

• Dairy

  • 1 tbsp Butter, unsalted
  • 1 1/4 cups Heavy cream
  • 1/3 cup Parmesan cheese, grated

Found on browneyedbaker.com

Description

Ingredients

• 1 pound cheese tortellini
• 1 tablespoon unsalted butter
• 1 clove garlic, minced
• 2 tablespoons all-purpose flour
• 1¼ cups heavy cream
• ½ teaspoon salt
• ⅓ cup grated Parmesan cheese
• 5 ounces baby spinach, thinly sliced
• 1 (7-ounce) jar sun-dried tomatoes, thinly sliced

Directions

• Boil the tortellini according the package directions. While the tortellini is cooking, prepare the sauce. Melt the butter in a large skillet over medium heat. Add the garlic and cook, stirring, until fragrant, about 1 minute. Sprinkle in the flour and stir until it has absorbed the melted butter, becomes a paste and begins to smell nutty. Slowly whisk in the heavy cream (at first the mixture will be thick and chunky, but it will smooth and thin out), then add the salt and Parmesan cheese. Allow to simmer until thickened, about 5 minutes. Stir in the spinach and sun-dried tomatoes, then transfer the cooked and drained tortellini to the skillet, gently stirring to coat the tortellini with the sauce. Serve immediately.