Creamy Tortellini with Artichokes, Sun Dried Tomatoes, and Spinach
Creamy Tortellini with Artichokes, Sun Dried Tomatoes, and Spinach
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 shallots, finely chopped
- ½ marinated artichokes, drained
- ½ cup sun-dried tomatoes in oil, drained
- 4 cloves garlic, finely chopped
- 1 cup chicken or veggie broth, plus more for a thinner sauce
- ½ cup heavy cream, plus more to taste
- 1 tablespoon butter
- ½ teaspoon kosher salt
- ¼ teaspoon cracked black pepper
- ¼ teaspoon nutmeg
- 1 pound fresh cheese tortellini
- 3 cups fresh baby spinach
- 1 fresh lemon, juiced
- ½ cup grated parmesan cheese
Instructions
- Heat 2 tablespoons of olive oil in a large skillet over medium heat, add the shallots and sauté, 3-4 minutes. Add artichokes, sundried tomatoes and garlic, continue to sauté for 2-3 minutes, until fragrant. Pour in the broth and cream and cook about 5 minutes until sauce has reduced slightly. Whisk in butter and season sauce with salt, black pepper and nutmeg.
- Add the tortellini to the pan with the creamy sauce and cook 2-3 minutes. Add spinach and stir to combine. Finish with a squeeze of lemon juice and parmesan cheese. Enjoy!
