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In the realm of quick yet delectable meals, the Tuscan Tortellini Skillet with Sun-Dried Tomatoes stands out as a favorite. This one-pan dish seamlessly combines the creamy richness of a savory sauce with the tangy sweetness of sun-dried tomatoes and the vibrant freshness of spinach. It is ideal for both busy weeknights and special occasions when you want to impress without spending hours in the kitchen. With minimal preparation and cooking time, you can recreate a restaurant-quality meal in the comfort of your own home.

Tuscan Tortellini Skillet with Sun-Dried Tomatoes

Discover the deliciousness of a Tuscan Tortellini Skillet with Sun-Dried Tomatoes! This quick one-pan dish is perfect for busy weeknights or special occasions, featuring creamy cheese tortellini, tangy sun-dried tomatoes, and fresh spinach all cooked together in a luscious sauce. With minimal prep time and impressive flavors, you can create a restaurant-quality meal at home. Dive into Italian culinary traditions and make this vibrant recipe a staple in your kitchen!
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Ingredients
  

12 ounces cheese tortellini (fresh or frozen)

2 tablespoons extra virgin olive oil

3 cloves garlic, finely minced

1 cup sun-dried tomatoes, chopped (preferably packed in oil for added flavor)

1 cup fresh baby spinach leaves

1 cup heavy cream

1 teaspoon Italian seasoning blend

½ teaspoon red pepper flakes (adjust to taste for spiciness)

Salt and freshly ground black pepper, to taste

½ cup freshly grated Parmesan cheese

Fresh basil leaves, for garnish

Instructions
 

Cook the Tortellini: Bring a large pot of salted water to a rolling boil. Add the tortellini and cook according to the package instructions until al dente. Drain the tortellini, reserving a small cup of pasta water if needed later, and set aside.

    Sauté Aromatics: In a sizable skillet or sauté pan, heat the olive oil over medium heat. Once hot, add the minced garlic and sauté for approximately 1 minute, or until it becomes fragrant. Take care not to let the garlic brown, as it can turn bitter.

      Add Sun-Dried Tomatoes: Stir in the chopped sun-dried tomatoes, allowing them to sauté with the garlic for an additional 2-3 minutes. This will help to release their oils and deepen their flavor.

        Incorporate Spinach: Add the baby spinach to the skillet. Cook for about 1-2 minutes, tossing occasionally, until the spinach is just wilted and bright green.

          Create the Sauce: Pour in the heavy cream and sprinkle in the Italian seasoning, red pepper flakes, salt, and pepper. Stir well to combine all the ingredients. Allow the mixture to come to a gentle simmer, cooking for 3-4 minutes until the sauce thickens slightly.

            Combine Tortellini and Sauce: Carefully fold the cooked tortellini into the creamy sauce, ensuring each piece is well-coated. Cook for another 2-3 minutes, letting the flavors meld together. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.

              Finish with Cheese: Remove the skillet from heat and stir in the grated Parmesan cheese until it melts smoothly into the sauce. Taste and adjust the seasoning with additional salt and pepper if necessary.

                Garnish and Serve: Serve the Tuscan Tortellini Skillet warm, garnished with fresh basil leaves for a vibrant touch and an added layer of flavor.

                  Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

                    Presentation Tips: For an appealing presentation, serve the skillet directly on the table, or transfer to individual serving bowls. Add an extra sprinkle of Parmesan and a few whole basil leaves before serving to enhance visual appeal.