Val Cooking Again

All about the foods.

Sun-dried tomatoes & Spinach Tortelloni

For a while I had been telling A, we should eat more vegetarian. We don’t need to eat meat at every meal. Half the time the kids can’t agree on a protein- one likes shrimp, one likes chicken, beef is not enjoyed by many, the toddler cannot stand meat unless it’s in a nugget form, etc. So I’ve been making a conscious effort to cook meatless a couple times per week. Oddly enough (well, peculiar to me) is that not one person has complained that they miss meat. With meat prices soaring through the roof, and our home of 6 mouths demanding regular meals and all – this recipe felt like a win.

Now, I must ask you the age-old question: what is the difference between tortelloni and tortellini? Aside from the fact no one knows the difference. The answer?

Tortelloni is normally filled with a combination of vegetarian ingredients (exactly our kinda jam these days); think of things like ricotta cheese, spinach, or purees.

Tortellini is filled with a meat filling. Probably more of a beef ravioli, but a different shape.

I think today’s recipe will be a family-meal winner, where it can be prepped and enjoyed in under 30 minutes using ingredients in the fridge. Let’s do this, shall we?!

Sun-dried tomatoes & Spinach Tortelloni

Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course
Cuisine American, Italian
Servings 4 people

Ingredients
  

  • 20 oz cheese tortelloni
  • 1 stick butter
  • 1 Tbsp garlic minced
  • 1 cup heavy cream
  • 1 cup half & half
  • 1/2 cup parmesan shredded
  • 1/2 tsp salt and pepper
  • 1 tsp Italian seasoning
  • 1/2 cup sun-dried tomatoes chopped and drained
  • 1 cup spinach chopped
  • 1-2 cup pasta water set aside

Instructions
 

  • Heavily salt a large pot of water, boil tortelloni as package advises. Reserve pasta water and drain, setting aside
  • In a separate pan, melt butter. Add garlic and saute until fragrant.
  • Add cream and half & half, whisking until it simmers.
  • Add in cheese, seasonings, and whisk until the sauce and cheese mix is smooth.
  • Add in veggies, allowing it to simmer.
  • Pour your cheese sauce over drained tortelloni and add in 1/4 cup of pasta water and stir. You will then add in pasta water as needed until it is as thin as you desire. You will likely NOT use all of the water you reserved.

Notes

  • You will likely not use all of your pasta water. Add it in portions, you can always add more but not usually take away. 
  • You can adjust this recipe to veggies you have on hand, like mushrooms, onions, cherry tomatoes or more. 
  • You can use any brand of tortelloni. I prefer the refrigerated kind, but we use frozen all of the time and keep some on hand for a quick meal. 
  • You could take the same recipe and sub in a ready made alfredo, or ready made pasta sauce. Cooking isn’t an exact science, feel it as you go and you’ll get somewhere good in no time!  
Keyword dinner, pasta, spinach, sun-dried, tomato, tomatoes, tortelloni

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