dried cheese tortellini
1 jar (7 ounces) sun dried tomatoes in extra virgin olive oil, cut into thin strips
1 teaspoon oil reserved from sun dried tomatoes
1/2 cup diced onion
1/4 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, minced
5 ounces baby spinach leaves
1 cup heavy cream
1/2 cup grated parmesan cheese
tortellini according to package directions. (Don’t drain without reserving some of the cooking water!) In a large, deep skillet, heat 1 teaspoon olive oil from jar of sundried tomatoes (I have a nonstick skillet – if you feel like you need to add more oil, feel free). Heat over medium heat. When hot, add onions and sprinkle with salt and pepper. Saute onions over medium heat until translucent. Add garlic and cook for another minute or until fragrant. Add sun dried tomatoes and spinach. Cook until spinach is wilted. Add cream and heat until slightly thickened. Stir in parmesan cheese and cooked tortellini. If desired, add pasta water to achieve desired consistency.

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