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Tortelloni with Creamy Tomato Sauce and Spinach Recipe

Tortelloni with Creamy Tomato Sauce and Spinach Recipe
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★★★★★

5.2 from 21 reviews

A delightful and easy-to-make Tortelloni dish featuring a rich, creamy tomato sauce infused with sun-dried tomato pesto, garlic, fresh basil, and spinach, topped with Parmesan cheese for a perfect blend of flavors and textures. Ideal for a comforting weeknight dinner.

Ingredients

Scale

For the Pasta

  • 450g (1 lb) fresh tortelloni or tortellini

For the Sauce

  • 4 tbsp sun-dried tomato pesto (Scala or Delallo recommended)
  • 1–2 cloves garlic, minced
  • 4 basil leaves or 1/2 tsp dried basil
  • 250ml (1 cup) double or heavy whipping cream
  • 30g (1 cup, loosely packed) fresh spinach
  • 50g (1/2 cup) grated Parmesan cheese or other hard cheese like Asiago or Pecorino
  • Salt, to taste

Instructions

  1. Cook the tortelloni: Bring a large pot of salted water to a boil. Add the fresh tortelloni and cook according to the package instructions, usually around 3-5 minutes, until al dente. Drain the pasta, reserving 1/2 cup of the pasta cooking water.
  2. Prepare the sauce: While the pasta cooks, heat a large, deep pan on low heat. Add the sun-dried tomato pesto and minced garlic. Fry gently while stirring for no longer than 30 seconds to release the flavors without burning the garlic.
  3. Add basil and cream: Add the fresh or dried basil to the pan, followed by the heavy cream. Whisk gently to combine all the ingredients and bring the sauce to a simmer.
  4. Add spinach and cheese: Add the fresh spinach to the simmering sauce and allow it to wilt for about one minute. Then stir in the grated Parmesan or other hard cheese until melted and the sauce is creamy. Remove the pan from heat and keep warm.
  5. Combine pasta and sauce: Add the drained tortelloni directly into the sauce. Toss gently to coat the pasta evenly. If the sauce feels too thick or dry, add a splash of the reserved pasta water to loosen it to your preferred consistency.
  6. Serve: Serve the dish immediately while warm. Garnish with additional grated Parmesan and freshly ground black pepper if desired for extra flavor.

Notes

  • Use fresh tortelloni for the best texture and taste; frozen can also work but adjust cooking time accordingly.
  • Sun-dried tomato pesto brands vary in saltiness, so adjust salt accordingly.
  • Substitute spinach with kale or Swiss chard for a different green option.
  • For a lighter version, use half-and-half instead of heavy cream, though the sauce will be less rich.
  • Reserve pasta water to help loosen the sauce without diluting the flavors.

Nutrition

Keywords: Tortelloni, creamy tomato sauce, spinach, sun-dried tomato pesto, Italian pasta, easy dinner

Find it online: https://lucabites.com/tortelloni-with-creamy-tomato-sauce-and-spinach-recipe/