Description
Creamy and flavorful roasted red pepper pasta with tortellini, spinach, and parmesan cheese. This satisfying dish is perfect for a quick weeknight dinner or special occasions.
Ingredients
Units
Scale
Tortellini:
- 10 ounces tortellini (the refrigerated kind), cheese or chicken
Sauce:
- 3 Tablespoons butter
- 1 small onion, chopped
- 3 cloves garlic, minced
- 2 large red bell peppers, stems and seeds removed, cut in half vertically from stem to butt
- 1 cup low-sodium chicken broth
- Salt and freshly ground black pepper, to taste
- 1/2 cup heavy whipping cream
- 2 cups fresh spinach leaves
- 1/2 cup freshly grated parmesan cheese
- 2-3 Tablespoons fresh chopped parsley, or 1 tablespoon dried
Instructions
- Cook the pasta: Cook tortellini according to package instructions. Drain, rinse with cold water, and set aside.
- Roast the bell peppers: Place red bell pepper halves on a foil-lined baking sheet, broil until skins are mostly black. Steam in a bag, peel off blackened skins, and blend.
- Prepare the sauce: Sauté onions and garlic in butter, blend with roasted peppers. Cook mixture, add chicken broth, salt, pepper, cream, spinach, and cooked tortellini. Toss to coat.
- Serve: Sprinkle with parmesan cheese and parsley.
Notes
- Make Ahead Instructions: Roast peppers and sauté onions, garlic, and butter; blend and refrigerate. Finish cooking when ready.
- Variations: Use different pasta shapes, add veggies, or include cooked chicken. For a vegan option, use substitutes and skip parmesan.
Nutrition
- Serving Size: 1 serving
- Calories: 497 kcal
- Sugar: 6g
- Sodium: 607mg
- Fat: 29g
- Saturated Fat: 16g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 101mg
