Creamy Pesto Tortellini with Spinach & Sun-Dried Tomatoes

(Rich, Creamy Comfort with a Fresh Spring Twist)

Tender cheese-filled tortellini tossed in a creamy pesto sauce with wilted spinach and tangy sun-dried tomatoes—this quick, flavor-packed dish feels indulgent without being too heavy.

Ingredients

• 1 (20 oz) package cheese tortellini (fresh or refrigerated)
• 1 Tbsp olive oil
• 3 cloves garlic, minced
• ½ cup sun-dried tomatoes, chopped
• 2 cups fresh spinach
• ½ cup heavy cream
• ⅓ cup prepared pesto
• ¼ cup grated Parmesan cheese
• Salt & black pepper, to taste

Directions

1️⃣ Cook the Tortellini

• Bring a pot of salted water to a boil
• Cook tortellini according to package instructions
• Drain and set aside

2️⃣ Build the Base

• In a large skillet, heat olive oil over medium heat
• Add garlic and cook for about 30 seconds until fragrant
• Stir in sun-dried tomatoes

3️⃣ Make it Creamy

• Pour in heavy cream and bring to a gentle simmer
• Stir in pesto and Parmesan until smooth

4️⃣ Bring it Together

• Add spinach and let it wilt
• Toss in cooked tortellini and stir until coated

5️⃣ Finish & Serve

• Season with salt and pepper
• Serve warm with extra Parmesan on top

Serving Suggestions

• Pair with garlic bread or crusty rolls
• Add grilled chicken or shrimp for extra protein
• Serve with a simple side salad

Wheels & Meals Signature Twists

• Protein Boost: Add grilled chicken or Italian sausage
• Bright Finish: Squeeze a little lemon over the top
• Heat It Up: Add red pepper flakes
• Extra Flavor: Roast the garlic first for deeper flavor

RV-Friendly Notes

✔ One-pan sauce = easy cleanup
✔ Quick cook (ready in about 20 minutes)
✔ Uses fridge-friendly ingredients
✔ Perfect for a cozy night in the RV

Estimated Nutrition (Per Serving – Serves 4)

• Calories: ~520
• Protein: ~18g
• Carbs: ~48g
• Fat: ~30g
• Fiber: ~3g