Tortellini With Baby Spinach And Sun-dried Tomatoes

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 lb frozen cheese tortellini
• 1 (28 ounce) can whole tomatoes, crushed by hand or wooden spoon
• 1/3 cup sun-dried tomato packed in oil, drained a bit, and chopped
• 2 garlic cloves, crushed and chopped
• 5 ounces fresh baby spinach
• 1/2 teaspoon crushed red pepper flakes, to taste
• 2 tablespoons fresh basil, roughly chopped
• salt and pepper
• fresh grated pecorino romano cheese, for serving

Recipe

• 1 bring a large pot of salted water to a boil.
• 2 heat a large deep skillet or saucepan over medium/medium high heat.
• 3 add sun dried tomatoes and saute for about 30 seconds.
• 4 next, add garlic and crushed red pepper and cook for about 45 more seconds, careful not to let the garlic burn.
• 5 add tomatoes and stir together.
• 6 let sauce come to a boil, reduce heat to low, then cover and let simmer while pasta water comes to a boil.
• 7 boil pasta according to package directions (about 6-8 minutes).
• 8 while pasta finishes cooking, add spinach to the sauce.
• 9 i end up using about 1/2 of a 10 oz bag.
• 10 give spinach leaves a stir and then place lid back on the sauce to let the leaves wilt slightly.
• 11 as pasta finishes cooking, ladle a couple scoops of sauce into serving bowl.
• 12 drain tortellini, and add to bowl with a couple more ladles of sauce overtop.
• 13 toss to combine.
• 14 i always have some sauce left over which i keep on the side for dunking in bread.
• 15 top tortellini with grated cheese and serve!