My favorites always end up being simple with 4 or 5 ingredients and they always come together super fast.
This Tortellini Alfredo with Spinach and Sundried Tomatoes fits the bill. It took less than 15 minutes and it is beyond delicious.
I love the salty sundried tomatoes with the creamy sauce… So very good.
What you need,
1 lb. fresh cheese tortellini
1 tbsp. butter
1 small clove garlic, minced
2 tbsp. flour
1 ¼ cup heavy cream
½ tsp. salt
½ tsp. black pepper
1/3 cup Parmesan cheese + more for serving
5 oz. baby spinach, thinly sliced
7oz jar of sundried tomatoes, drained and thinly sliced
½ - ¾ cup of the pasta cooking water
In a large pot of boiling water cook the tortellini according to package directions. When you drain the pasta be sure to reserve about a cup of the cooking water.
In a large skillet melt the butter over medium heat. Add the garlic and cook for one minute.
Add the flour and cook for 1-2 minutes stirring constantly.
Whisk in the heavy cream. Season with salt and pepper. Let the mixture simmer for a minute or 2 until it starts to thicken.
Stir in the Parmesan cheese.
If the sauce looks a little too thick, whisk in some of the reserved pasta water. I probably ended up using just over half a cup. I like my sauce on the thinner side, but if you like it thicker that is ok too.
Add in the spinach and sundried tomatoes and cook for 1-2 minutes until warmed through.
Serve right away with a little added Parmesan cheese.
This pasta was beyond delish! I ate it for supper and then had 2 lunches for the week. It warmed over well, which isn't always the case with creamy pasta.
I will be making this again for sure. A little cooked chicken in there would be good too, if you like that sort of thing…
Recipe from the amazing Brown Eyed Baker