Brown Eyed Baker · by Michelle Lettrich★ 4.4 (134)
Tortellini with Spinach and Sun-Dried Tomatoes in a Garlic-Parmesan Cream Sauce
NUTRITION · PER SERVING30M COOK
CAL 41%·PRO 57%
CARBS 89G43% OF CAL
9G FIBER22G SUGAR57G OTHER
FAT 42G47% OF CAL
23G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Cheese tortellini tossed with spinach and sun-dried tomatoes in a creamy garlic-Parmesan sauce. Rich and satisfying, this comes together quickly for an easy weeknight dinner.
mainitalianpasta🍳 skilletvegetarian
View the full recipe on Brown Eyed Baker →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 pound cheese tortellini
- 1 tablespoon unsalted butter
- 1 clove garlic (minced)
- 2 tablespoons all-purpose flour
- 1¼ cups heavy cream
- ½ teaspoon salt
- ⅓ cup grated Parmesan cheese
- 5 ounces baby spinach (thinly sliced)
- 7 ounce ar sun-dried tomatoes, thinly sliced
At a glance
PER SERVING · TIME 30M
CAL 41%·PRO 57%
CARBS 89G43% OF CAL
9G FIBER22G SUGAR57G OTHER
FAT 42G47% OF CAL
23G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 1037mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 2113mg
- Calcium
- 389mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1037MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.