Nutrition balance score
Unbalanced
Glycemic Index
48
Low
Glycemic Load
59
High
Nutrition per serving
Calories1503.3 kcal (75%)
Total Fat95.6 g (137%)
Carbs122 g (47%)
Sugars11.2 g (12%)
Protein43.8 g (88%)
Sodium1603.4 mg (80%)
Fiber7.2 g (26%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
1 poundcheese-filled tortellini
3 tablespoonsunsalted butter
2 tablespoonsolive oil
1onion
small, finely chopped
2cloves garlic
minced
8cherry tomatoes
cut in half
2 tablespoonssun dried tomatoes
1 tablespoontomato paste
1 cupheavy cream
Β½ cupshredded Parmesan cheese
1 cupspinach
shredded
1 teaspoondried oregano
Β½ teaspoonItalian seasoning
salt
pepper
to taste
Red chili flakes
for garnish, optional
Instructions
Step 1
Bring a large pot of salted water to a boil.Cook the tortellini according to the package instructions until they are tender. Drain and set aside.
Step 2
Make the Creamy Tomato Sauce:
Step 3
* In a large skillet, heat the unsalted butter and olive oil over medium heat.
Step 4
* Add the chopped onion and cook for about 2-3 minutes until it becomes translucent.
Step 5
* Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Step 6
* Pour in the cherry tomatoes, oregano, Italian seasoning, salt and pepper. Mix well. Add sun dried tomatoes and tomatoes paste. Mash with spoon or fork. Let the tomato sauce simmer for about 5 minutes to allow the flavors to meld.
Step 7
* Reduce the heat to low and pour in the heavy cream. Stir until the sauce becomes creamy and well combined.
Step 8
* Add the shredded Parmesan cheese and continue to stir until the cheese is melted into the sauce.
Step 9
* Add a little pasta water if the sauce is too thick.
Step 10
* Add shredded spinach.
Step 11
* Add the cooked tortellini to the creamy tomato sauce. Gently toss the tortellini in the sauce until they are well coated.
Step 12
Garnish the tortellini with shredded Parmesan cheese and red chili flakes:
Notes
1 liked
0 disliked
There are no notes yet. Be the first to share your experience!
