Spinach Tortellini in Light Homemade Alfredo Sauce
Cheese spinach tortellini are mixed with a delicious homemade garlicky parmesan cheese sauce that's flavored with sun-dried tomatoes and baby spinach. You'll want to put this tortellini sauce on all your pasta dishes.
Servings: 6 people
Calories: 391kcal
Ingredients
- 9 oz. spinach tortellini or cheese tortellini
- 1 tablespoon unsalted butter
- 2 clove garlic
- 2 tablespoon all-purpose flour
- 1 cup heavy cream
- ¾ cup chicken broth or vegetable stock separated
- ½ teaspoon salt
- ⅓ cup Parmesan cheese grated
- 5 oz. baby spinach coarsely chopped
- 7 oz. sun-dried tomatoes (jar)
- red pepper flakes optional
- fresh basil optional for sprinkling on top
Instructions
- Drop the spinach tortellini into the boiling water and cook pasta for 2 minutes less than the package directions.
- While the tortellini boils, start on the creamy sauce. Over medium heat, melt the butter in a large skillet. Stir in the garlic red pepper flakes, and cook until fragrant., about 1 minute.
- Whisk in the flour and keep stirring until it's absorbed and becomes pasty and smells nutty.
- Slowly whisk in the cream until it is smooth. Add ½ cup chicken broth and whisk until combined.
- Add the salt and Parmesan cheese. Allow it to simmer until thickened. About 2-3 minutes. If it seems too thick add another ¼ cup chicken broth to the tortellini sauce.
- Stir in the spinach and sun-dried tomatoes. Transfer the drained tortellini to the skillet and gently stir to coat the pasta with the sauce. Serve immediately.
- Top with fresh basil if desired.
Notes
Notes: You may use cheese tortellini or any kind you desire instead of the spinach. You may also use your homemade tortellini instead of the store-bought variety.
Nutrition
Calories: 391kcal | Carbohydrates: 31g | Protein: 11g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 83mg | Sodium: 728mg | Potassium: 702mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3445IU | Vitamin C: 42.9mg | Calcium: 214mg | Iron: 2.5mg