Tortellini With Baby Spinach and Sun-Dried Tomatoes

Recipe by Kozmic Blues
READY IN: 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Bring a large pot of salted water to a boil.
  • Heat a large deep skillet or saucepan over medium/medium high heat.
  • Add sun dried tomatoes and saute for about 30 seconds.
  • Next, add garlic and crushed red pepper and cook for about 45 more seconds, careful not to let the garlic burn.
  • Add tomatoes and stir together.
  • Let sauce come to a boil, reduce heat to low, then cover and let simmer while pasta water comes to a boil.
  • Boil pasta according to package directions (about 6-8 minutes).
  • While pasta finishes cooking, add spinach to the sauce.
  • I end up using about 1/2 of a 10 oz bag.
  • Give spinach leaves a stir and then place lid back on the sauce to let the leaves wilt slightly.
  • As pasta finishes cooking, ladle a couple scoops of sauce into serving bowl.
  • Drain tortellini, and add to bowl with a couple more ladles of sauce overtop.
  • Toss to combine.
  • I always have some sauce left over which I keep on the side for dunking in bread.
  • Top tortellini with grated cheese and serve!
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