Tortellini With Baby Spinach And Sun-Dried Tomatoes

1. 1

   Bring a large pot of salted water to a boil.

2. 2

   Heat a large deep skillet or saucepan over medium/medium high heat.

3. 3

   Add sun dried tomatoes and saute for about 30 seconds.

4. 4

   Next, add garlic and crushed red pepper and cook for about 45 more seconds, careful not to let the garlic burn.

5. 5

   Add tomatoes and stir together.

6. 6

   Let sauce come to a boil, reduce heat to low, then cover and let simmer while pasta water comes to a boil.

7. 7

   Boil pasta according to package directions (about 6-8 minutes).

8. 8

   While pasta finishes cooking, add spinach to the sauce.

9. 9

   I end up using about 1/2 of a 10 oz bag.

10. 10

    Give spinach leaves a stir and then place lid back on the sauce to let the leaves wilt slightly.

11. 11

    As pasta finishes cooking, ladle a couple scoops of sauce into serving bowl.

12. 12

    Drain tortellini, and add to bowl with a couple more ladles of sauce overtop.

13. 13

    Toss to combine.

14. 14

    I always have some sauce left over which I keep on the side for dunking in bread.

15. 15

    Top tortellini with grated cheese and serve!

* Per serving · 4 servings · Values may vary.

No additional tips available.