1jar (7 ounces) sun dried tomatoes in extra virgin olive oil, cut into thin strips
1teaspoonoil reserved from sun dried tomatoes
5ouncesbaby spinach leaves
1/2cupgrated Parmesan cheese
Cook 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. Sauté onions 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.