Ingredients
- 1/4 cup sun dried tomatoes in oil in a jar, drained from oil
- 1 tablespoon olive oil from sun-dried tomatoes
- 3 garlic cloves, minced
- 3 ounces fresh baby spinach (half the bag)
- 1 and 1/3 cups half and half
- 1/4 teaspoon salt
- 1/8 teaspoon paprika
- 1/2 cup mozzarella cheese, shredded
- 6 fresh basil leaves, chopped
- 2 cups uncooked tortellini (10 oz)
- grated parmesan cheese, to serve
Instructions
- Heat sun-dried tomatoes and 1 tablespoon of oil in a large skillet on medium heat, add minced garlic and cook for about a minute. Add fresh spinach and continue cooking and stirring on medium heat until spinach just starts to wilt. Add half and half, 1/4 teaspoon of salt, paprika and bring to boil, reduce to simmer and add mozzarella cheese. Stir to melt. Add chopped fresh basil.
- Cook tortellini according to package instructions. Drain, rinse.
- Add cooked tortellini to the sauce, mix to coat, warm on medium-low heat. Taste, add more salt if needed (1/4 teaspoon salt that you already added in a previous step should be perfect) .
- When serving, top with grated Parmesan cheese.
source juliaalbum
