Tortellini With Baby Spinach And Sun Dried Tomatoes Recipes

SPINACH TOMATO TORTELLINI

Spinach Tomato Tortellini image

An old boyfriend's mother used to cook this for me whenever I ate over. Cheese tortellini are served in a creamy tomato and spinach sauce. I love it!

Provided by LELA NORTON

Categories World Cuisine Recipes European Italian

Time 40m

Yield 6

Number Of Ingredients 11

Ingredients

1 (16 ounce) package cheese tortellini
1 (14.5 ounce) can diced tomatoes with garlic and onion
1 cup chopped fresh spinach
½ teaspoon salt
¼ teaspoon pepper
1 ½ teaspoons dried basil
1 teaspoon minced garlic
2 tablespoons all-purpose flour
¾ cup milk
¾ cup heavy cream
¼ cup grated Parmesan cheese

Steps:

Bring a large pot of water to a boil. Add the tortellini, and cook until tender, about 10 minutes.
While you get the tortellini going, combine the tomatoes, spinach, salt, pepper, basil and garlic in a large saucepan over medium heat. Cook and stir until the mixture begins to bubble.
In a medium bowl, whisk together the flour, milk and cream. Stir this mixture into the saucepan along with the Parmesan cheese. Heat through, then reduce heat to low, and simmer until thick, about 2 minutes.
Drain the tortellini, but do not rinse, then pour them into the saucepan with the sauce. Stir to coat, and serve.

Nutrition Facts : Calories 400 calories, Carbohydrate 43.9 g, Cholesterol 78.8 mg, Fat 19.7 g, Fiber 2.8 g, Protein 14.8 g, SaturatedFat 11.1 g, Sodium 885.5 mg, Sugar 6.7 g

TORTELLINI WITH TOMATO SPINACH CREAM SAUCE

Tortellini with Tomato Spinach Cream Sauce image

I enjoy all things pasta, and tortellini is my favorite. The flavor of this dish is amazing. Even my husband, who hates pasta of any kind, loves it! It's a great recipe for non-spinach fans to try, too. -Jenny Dubinsky, Inwood, West Virginia

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 small onion, chopped
3 garlic cloves, minced
1 can (14-1/2 ounces) petite diced tomatoes, undrained
5 ounces frozen chopped spinach, thawed and squeezed dry (about 1/2 cup)
1 teaspoon dried basil
3/4 teaspoon salt
1/2 teaspoon pepper
1 cup heavy whipping cream
1 package (19 ounces) frozen cheese tortellini
1/2 cup grated Parmesan cheese

Steps:

In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Add tomatoes, spinach and seasonings. Cook and stir over medium heat until liquid is absorbed, about 3 minutes., Stir in cream; bring to a boil. Reduce heat; simmer, uncovered, until thickened, about 10 minutes. Meanwhile, cook tortellini according to package directions; drain. Stir into sauce. Sprinkle with cheese.

Nutrition Facts : Calories 404 calories, Fat 22g fat (13g saturated fat), Cholesterol 80mg cholesterol, Sodium 810mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 4g fiber), Protein 13g protein.

TORTELLINI WITH BABY SPINACH AND SUN-DRIED TOMATOES

Tortellini With Baby Spinach and Sun-Dried Tomatoes image

This is a super quick, yet very tasty pasta supper. I didn't add any extra olive oil to my sauce, but rather used the oil that was clinging to the sundried tomatoes after they were drained. If your tomatoes are not canned or jarred with basil leaves like mine are, please feel free to add some more fresh basil according to your taste. Also, you may use 1 pound of your favorite tortellini. I use cheese filled to keep this vegetarian, but tri-colored or meat filled will make a nice substitution

Provided by Kozmic Blues

Categories Spinach

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 lb frozen cheese tortellini
1 (28 ounce) can whole tomatoes, crushed by hand or wooden spoon
1/3 cup sun-dried tomato packed in oil, drained a bit, and chopped
2 garlic cloves, crushed and chopped
5 ounces fresh Baby Spinach
1/2 teaspoon crushed red pepper flakes, to taste
2 tablespoons fresh basil, roughly chopped
salt and pepper
fresh grated pecorino romano cheese, for serving

Steps:

Bring a large pot of salted water to a boil.
Heat a large deep skillet or saucepan over medium/medium high heat.
Add sun dried tomatoes and saute for about 30 seconds.
Next, add garlic and crushed red pepper and cook for about 45 more seconds, careful not to let the garlic burn.
Add tomatoes and stir together.
Let sauce come to a boil, reduce heat to low, then cover and let simmer while pasta water comes to a boil.
Boil pasta according to package directions (about 6-8 minutes).
While pasta finishes cooking, add spinach to the sauce.
I end up using about 1/2 of a 10 oz bag.
Give spinach leaves a stir and then place lid back on the sauce to let the leaves wilt slightly.
As pasta finishes cooking, ladle a couple scoops of sauce into serving bowl.
Drain tortellini, and add to bowl with a couple more ladles of sauce overtop.
Toss to combine.
I always have some sauce left over which I keep on the side for dunking in bread.
Top tortellini with grated cheese and serve!

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