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Cheese Tortellini with a Spinach and Sun Dried Broth

Here's how you make Cheese Tortellini with a Spinach and Sun Dried Broth
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  • Servings: 3
  • Prep: 5m
  • Cook: 15-20m
    • The following recipe serves 3 people.

Ingredients

The ingredients are:
  • 1 package (9 ounces) three (3) cheese tortellini (I used buitoni tortellini)
  • 2-2 1/2 cups baby spinach, lightly packed
  • 3 tablespoons sun dried tomatoes in oil, fine chopped (add 1 teaspoon of the oil from the tomatoes)
  • 2 teaspoons garlic, fine chopped
  • 3-4 scallions (white and green parts), fine chopped
  • 1 1/2 cups white or button mushrooms, sliced
  • 1 cup chicken broth
  • 1/2 cup parmesan cheese, grated (extra for a garnish if desired)
  • 2 tablespoons fresh basil, fine chopped
  • 1 tablespoon olive oil
  • Salt to taste
  • Pepper to taste
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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!

We hope you enjoy this recipe!

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