Skillet Spinach Tortellini with Sun Dried Tomatoes

Skillet Spinach Tortellini with Sun Dried Tomatoes is a flavorful and simple dish that combines fresh ingredients with hearty pasta. Packed with nutrients from spinach and the rich taste of sun-dried tomatoes, this creamy tortellini past recipe offers a satisfying meal that can be prepared quickly.

Prep Time20

Cook Time10

Total Time30

Course: dinner, Main Course, Main Dish, pasta dinner

Cuisine: American

Keyword: Spinach Tortellini with Sun Dried Tomatoes

Servings: servings

Calories: 557kcal

Author: Jessica & Nellie

Ingredients

2 TBSP olive oil
3 cloves garlic minced
½ cup diced onion
14.5 oz chicken broth
1 cup milk
19 oz frozen cheese or spinach tortellini
2 tsp cornstarch
2-3 cups fresh spinach chopped
¼ cup sun dried tomatoes sliced
1 TBSP lemon juice
¼ cup Parmesan cheese for topping
salt and pepper to taste

Instructions

Prep: Mince the three cloves of garlic and chop the onion into small pieces.
Cook: In a large skillet heat the olive oil over medium heat. Once heated, add the garlic and onions, stir and cook for about 2-3 minutes. Pour in the chicken broth and add 1 cup of milk. Heat the mixture until it’s just barely boiling.
Next add in the frozen tortellini, give it a stir and then place the lid on the skillet. Set the timer to 10 minutes, the pasta will heat and eventually come to a boil.
Give the spinach a few quick chops and then dice the sun-dried tomatoes into smaller pieces. I did both very quickly- it took about a minute total.
Assemble : In a small bowl combine the 2 TBSP of milk and the cornstarch, whisk until smooth.
Once the 10-minute timer goes off, remove the lid but keep the heat on medium. Add in the milk-cornstarch mixture, stirring well to combine. Then add the spinach, tomatoes, and lemon juice. Give the pasta a few stirs, after about a minute or two the spinach will be wilted, and the sauce will thicken up.
Remove from the heat, serve immediately with parmesan cheese sprinkled on top. Enjoy!

Notes

Leftover tortellini should be stored in an airtight container in the refrigerator and it will last up to 3-4 days.

For longer storage, place spinach tortellini in a freezer-safe container, and it can last up to 2-3 months.

Nutrition