My pasta intake has had to increase as I am in the thick of my Boston Marathon training. This creamy tortellini with tomatoes is just what I needed to carbo load before a long run. It’s tasty and creamy and will definitely leave you wanting more. The spinach gives it added iron, which is also essential for anyone running increased miles and anyone needed extra iron in their diet in general. Nutrition and delicious, say less! Enjoy!
Creamy Tortellini with Tomatoes
Ingredients
- 1 tbsp olive oil
- 1 shallot, diced
- 4 garlic cloves, minced
- 2 cups grape tomatoes
- 6 sun dried tomatoes, chopped
- 1/2 tsp salt
- 1 tsp dried basil
- 1 tbsp Italian seasoning
- 1/8 tsp black pepper
- 1/2 cup white wine
- 1 cup heavy cream
- 3 tbsp tomato paste
- 3/4 cup Parmesan cheese, divided
- 2 cups spinach, chopped
- 20 oz bag of cheese tortellini of your choice (I used Rana 5 cheese)
- fresh basil for garnish
Prepare
1. First, heat a large pot of water over high heat and bring to a boil. Cook the tortellini for 5 minutes, drain, and set aside.
2. Next, heat olive oil in a skillet over medium heat and cook shallots for 3 minutes. Add garlic and cook and stir for another 30 seconds.
3. Then add tomatoes and cook down for 10 minutes, allowing them to blister. Press each one down once soft to help them release their juices into the pan.
4. Add spices, sun dried tomatoes, tomato paste and stir. Mix in cream and let simmer for 3 minutes.
5. Add in 1/2 cup of Parmesan, cooked tortellini, chopped spinach, and top with remaining Parmesan.
6. Finally, adjust salt and pepper to taste and garnish with basil, additional cheese.
