Pasta and spinach with sun dried tomato cream sauce

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Wash and chop 4 cups of spinach and set aside in a colander.

Prepare sun-dried tomatoes, draining some oil onto a paper towel but reserving about a tablespoon for the sauce; use about 1/2 cup or half a jar of sun-dried tomatoes and chop them roughly.

Chop 1 small red onion into fine pieces.

Heat about 1 tablespoon of reserved oil in a skillet until hot; add the chopped red onion and cook until softened, about 2 minutes.

Add the chopped sun-dried tomatoes to the skillet with the onions and stir until softened.

Add 1 teaspoon of red pepper flakes, 1/2 teaspoon of salt, and 1/2 teaspoon of freshly ground black pepper; stir to combine.

Pour in 1 cup of chicken broth and bring to a simmer, reducing the liquid by half.

While the broth simmers, shred about 1/2 cup of parmesan cheese.

Once the broth is reduced, add 1/2 cup of sour cream, the shredded parmesan cheese, and 2 tablespoons of butter; mix until smooth and well combined.

Cook tortellini or pasta in boiling water for about 2 minutes; reserve some pasta water before draining.

Pour the drained tortellini over the spinach in the colander to wilt it down with the hot pasta water; toss to mix well.

Pour the cream sauce over the pasta and spinach mixture and carefully mix to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens