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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cheese tortellini	1	lb		1392.5302	213.1887	61.235	32.7948
tomato	1	can	crushed	62.068999999999996	13.7631	3.2384	0.5397
sun tomato oil	1/3	cup	sun-dried drained chopped packed	-	-	-	-
garlic clove	2		crushed chopped	-	-	-	-
baby spinach	5	ounces		32.6019	5.1454	4.053999999999999	0.5528
red pepper flake	1/2	teaspoon	crushed	-	-	-	-
basil	2	tablespoons	chopped	1.219	0.1404	0.16699999999999998	0.0339
salt pepper				-	-	-	-
pecorino romano cheese			grated	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.