Scale

For the Skillet:

1 package (9–12 oz) cheese tortellini (fresh or frozen)

1 tbsp olive oil

2 cloves garlic, minced

½ cup sun-dried tomatoes, chopped (oil-packed or rehydrated)

2 cups fresh spinach

1 cup heavy cream (or half-and-half for lighter)

½ cup grated Parmesan cheese

½ tsp salt

¼ tsp black pepper

¼ tsp red pepper flakes (optional)

Optional Toppings:

Fresh basil or parsley

Extra Parmesan

Cook Tortellini:
Cook tortellini according to package directions. Drain and set aside.
Sauté Aromatics:
In a large skillet, heat olive oil over medium heat. Add garlic and sun-dried tomatoes, sauté 2–3 minutes until fragrant.
Add Cream & Cheese:
Stir in heavy cream, salt, pepper, and red pepper flakes. Simmer 2–3 minutes until slightly thickened.
Combine Tortellini & Spinach:
Add cooked tortellini and spinach to the skillet. Toss gently until tortellini are coated and spinach is wilted. Stir in Parmesan until melted.
Serve:
Divide into bowls and garnish with fresh basil or parsley and extra Parmesan if desired. Serve warm.

For extra protein, add cooked chicken, shrimp, or Italian sausage.

Use fresh tortellini for the creamiest texture.

Can make ahead: store pasta and sauce separately; reheat gently and combine before serving.

Swap spinach with arugula or kale for a different flavor.