Tortellinis crémeux à la mozzarella, aux tomates séchées, au basilic et aux épinards

Ingrédients

• 1/4 cup sun dried tomatoes (in oil in a jar, drained from oil)
• 1 tablespoon olive oil ( from sun-dried tomatoes)
• 3 garlic cloves (minced)
• 3 ounces baby spinach
• 1 1/3 cups half and half
• 1/4 teaspoon salt
• 1/8 teaspoon paprika
• 1/2 cup mozzarella cheese (shredded)
• 6 fresh basil leaves (chopped)
• 10 oz tortellini (uncooked)
• 1/4 cup Parmesan cheese (shredded, to serve)

Préparation

1. 1

   Heat sun-dried tomatoes and 1 tablespoon of oil in a large skillet on medium heat, add minced garlic and cook for about a minute. Add fresh spinach and continue cooking and stirring on medium heat until spinach just starts to wilt. Add half and half, 1/4 teaspoon of salt, paprika and bring to boil, reduce to simmer and add mozzarella cheese. Stir to melt. Add chopped fresh basil.

2. 2

   Cook tortellini according to package instructions. Drain, rinse.

3. 3

   Add cooked tortellini to the sauce, mix to coat, warm on medium-low heat. Taste, add more salt if needed (1/4 teaspoon salt that you already added in a previous step should be perfect) .

4. 4

   When serving, top with grated Parmesan cheese.