Tortellini Alfredo with Spinach and Sun-Dried Tomatoes

Introduction

Tortellini Alfredo with Spinach and Sun-Dried Tomatoes is the kind of dish that brings comfort and elegance together in one bowl. Imagine tender, cheese-filled tortellini coated in a rich, velvety Alfredo sauce, perfectly balanced with the earthy freshness of spinach and the tangy-sweet flavor of sun-dried tomatoes. It’s creamy, flavorful, and irresistibly satisfying—every bite feels like a little indulgence.

This dish is a wonderful choice for both busy weeknights and special occasions. With simple ingredients and quick cooking time, it allows you to prepare a restaurant-quality meal right at home without the fuss. The sun-dried tomatoes add a gourmet touch, while the spinach provides freshness and a pop of color that makes the pasta even more inviting.

Why I Love This Recipe

I love this recipe because it strikes the perfect balance between comfort and sophistication. The pillowy, cheese-stuffed tortellini already feels indulgent, but when paired with the creamy Alfredo sauce, it becomes downright irresistible. What makes it extra special is the addition of fresh spinach and tangy sun-dried tomatoes—two simple ingredients that brighten the richness of the sauce and give the dish layers of flavor.

It’s also one of those recipes that looks and tastes like something you’d order at a fancy Italian restaurant, yet it’s quick and easy enough to make at home in under 30 minutes. I especially love that it’s versatile—you can serve it for a cozy weeknight dinner, bring it to a potluck, or make it for date night and impress without stress. Plus, it’s a one-pan wonder that saves time on cleanup.

Why It’s a Must-Try Dish

• Quick and Easy: Ready in under 30 minutes.
• Perfect Balance: Creamy, cheesy, savory, and slightly tangy all in one bite.
• Family-Friendly: Kids love the cheesy tortellini, and adults enjoy the elevated flavors.
• Versatile: Works as a main dish or a side for grilled chicken, fish, or steak.

Preparation and Cooking Time

• Preparation Time: 10 minutes
• Cooking Time: 15 minutes
• Total Time: 25 minutes

Servings and Calories

• Servings: 4
• Calories: ~520 per serving (varies based on portion size and Alfredo sauce richness)

Cuisine and Course

• Cuisine: Italian-American
• Course: Main Dish / Dinner

Ingredients

For the Pasta:

• 1 package (about 9–12 oz) cheese tortellini (fresh or refrigerated)
• Salt, for pasta water

For the Alfredo Sauce:

• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• ½ cup whole milk
• 1 cup freshly grated Parmesan cheese
• Salt and black pepper, to taste
• Pinch of nutmeg (optional, enhances flavor)

Add-Ins:

• 2 cups fresh spinach leaves
• ½ cup sun-dried tomatoes (oil-packed, drained and chopped)

Garnish:

• Extra Parmesan cheese
• Fresh parsley, chopped

Simple Cooking Directions

1. Cook tortellini according to package instructions; drain and set aside.
2. In a skillet, melt butter, sauté garlic, and add cream + milk.
3. Stir in Parmesan cheese until smooth and creamy.
4. Add spinach and sun-dried tomatoes; cook until spinach wilts.
5. Toss cooked tortellini in the Alfredo sauce.
6. Serve warm, topped with parsley and Parmesan.

Step-by-Step Preparation Method

1. Cook the Tortellini:
   • Bring a pot of salted water to a boil. Cook tortellini according to package directions until tender. Drain and set aside.
2. Prepare the Alfredo Sauce:
   • In a large skillet or pan, melt butter over medium heat.
   • Add minced garlic and sauté for 1 minute until fragrant.
   • Pour in heavy cream and milk; bring to a gentle simmer.
3. Add the Cheese:
   • Whisk in Parmesan cheese until melted and sauce thickens.
   • Season with salt, pepper, and nutmeg (optional).
4. Add Vegetables:
   • Stir in sun-dried tomatoes and spinach. Cook for 2–3 minutes until spinach wilts.
5. Combine:
   • Toss cooked tortellini in the sauce until evenly coated.
6. Serve:
   • Garnish with fresh parsley and extra Parmesan cheese.

How to Serve

• Serve hot in pasta bowls with garlic bread on the side.
• Pair with a crisp green salad or roasted vegetables for a complete meal.
• Add grilled chicken or shrimp for extra protein.

Additional Recipe Tips

• Use fresh tortellini for the best texture (but frozen also works).
• Always use freshly grated Parmesan for a creamier sauce.
• Don’t let the cream sauce boil—keep it at a gentle simmer to avoid curdling.

Variations

• Protein Boost: Add grilled chicken, shrimp, or Italian sausage.
• Vegetarian Twist: Add mushrooms, zucchini, or roasted red peppers.
• Lighter Version: Replace cream with half-and-half and reduce butter.
• Extra Indulgent: Add a splash of white wine to the sauce before the cream.

Freezing and Storage

• Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently with a splash of milk.
• Freezing: Alfredo sauce doesn’t freeze well, but cooked tortellini (without sauce) can be frozen for 2 months.

Special Equipment Needed

• Large pot for boiling pasta
• Large skillet or sauté pan for sauce
• Wooden spoon or whisk
• Colander for draining pasta

Conclusion

Tortellini Alfredo with Spinach and Sun-Dried Tomatoes is the ultimate comfort food—creamy, cheesy, and packed with vibrant flavors. It’s quick enough for busy weeknights yet impressive enough for dinner guests. Whether you enjoy it as-is or customize it with your favorite add-ins, this recipe is guaranteed to become a staple at your table.

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Tortellini Alfredo with Spinach and Sun-Dried Tomatoes

Author: admin Cuisine: American, Italian Courses: Pasta

Difficulty: Beginner Prep Time 10 mins Cook Time 15 mins Total Time 25 mins

Servings: 4 Calories: 520 kcal

Description

Tortellini Alfredo with Spinach and Sun-Dried Tomatoes is the kind of dish that brings comfort and elegance together in one bowl. Imagine tender, cheese-filled tortellini coated in a rich, velvety Alfredo sauce, perfectly balanced with the earthy freshness of spinach and the tangy-sweet flavor of sun-dried tomatoes.

Ingredients

Scale

1/2x 1x 2x 3x

For the Pasta:

• 1 package (about 9–12 oz)
• Salt, for pasta water

For the Alfredo Sauce:

• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• ½ cup whole milk
• 1 cup freshly grated Parmesan cheese
• Salt and black pepper, to taste
• Pinch of nutmeg (optional, enhances flavor)

Add-Ins:

• 2 cups fresh spinach leaves
• ½ cup sun-dried tomatoes (oil-packed, drained and chopped)

Garnish:

• Extra Parmesan cheese
• Fresh parsley, chopped

Instructions

1. Cook the Tortellini : Bring a pot of salted water to a boil. Cook tortellini according to package directions until tender. Drain and set aside.
2. Prepare the Alfredo Sauce : In a large skillet or pan, melt butter over medium heat.Add minced garlic and sauté for 1 minute until fragrant.Pour in heavy cream and milk; bring to a gentle simmer.
3. Add the Cheese : Whisk in Parmesan cheese until melted and sauce thickens.Season with salt, pepper, and nutmeg (optional).
4. Add Vegetables : Stir in sun-dried tomatoes and spinach. Cook for 2–3 minutes until spinach wilts.
5. Combine : Toss cooked tortellini in the sauce until evenly coated.
6. Serve : Garnish with fresh parsley and extra Parmesan cheese.

Keywords: Tortellini Alfredo with Spinach and Sun-Dried Tomatoes