Creamy Mozzarella Sun-Dried Tomato Basil Spinach Tortellini

Step 1

Heat sun-dried tomatoes and 1 tablespoon of oil in a large skillet on medium heat, add minced garlic and cook for about a minute. Add fresh spinach and continue cooking and stirring on medium heat until spinach just starts to wilt. Add half and half, 1/4 teaspoon of salt, paprika and bring to boil, reduce to simmer and add mozzarella cheese. Stir to melt. Add chopped fresh basil.

Step 2

Cook tortellini according to package instructions. Drain, rinse.

Step 3

Add cooked tortellini to the sauce, mix to coat, warm on medium-low heat. Taste, add more salt if needed (1/4 teaspoon salt that you already added in a previous step should be perfect) .

Step 4

When serving, top with grated Parmesan cheese.