Cheese Tortellini with a Spinach and Sun Dried Broth

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Recipe: #1232

October 24, 2011

"SO easy and SO quick. This was one of those accidental recipes I came up with one night with a few things from my refrigerator. I loved it so much, I have continued to make it. It is such a light sauce with tons of flavor - and very little work. Serve with a Caesar salad and crusty bread."

Original is 3 servings


  • Serving Size: 1 (412.8 g)
  • Calories 837.9
  • Total Fat - 67.1 g
  • Saturated Fat - 30.6 g
  • Cholesterol - 139.3 mg
  • Sodium - 1594.7 mg
  • Total Carbohydrate - 40.7 g
  • Dietary Fiber - 7.7 g
  • Sugars - 6.8 g
  • Protein - 27.8 g
  • Calcium - 437.9 mg
  • Iron - 5.4 mg
  • Vitamin C - 116.5 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Pasta ... Cook pasta according to package directions. Drain, drizzle a little olive oil on the pasta so they don't stick, and set to the side as you make the sauce.

Step 2

Sauce ... In the same pot you cooked the pasta in, add the oil and bring to medium high heat. Add the mushrooms and cook 2-3 minutes until slightly tender. Then add in the tomatoes and some of the oil from the tomatoes, scallions, garlic and mix well - cook another 1-2 minutes. Add in the broth and bring to a boil; reduce immediately and add in the spinach, pasta, cheese, basil, and season with salt and pepper. Toss well and remove from the heat.

Step 3

Serve ... Transfer to a serving bowl or serve in individual bowls. The broth is the best part. Garnish with extra parmesan cheese, crusty bread and a salad. ENJOY!


No special items needed.

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