Ingredients:

  • 1 tbsp extra virgin olive oil
  • 2 medium shallots, finely diced
  • 4 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • 1/2 cup sun-dried tomatoes in oil, drained and julienned
  • 1.5 cups low-sodium chicken broth
  • 1/2 cup half-and-half
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tsp balsamic vinegar
  • 1/2 tsp dried oregano
  • 1 lb fresh cheese tortellini
  • 2 cups fresh baby spinach, packed
  • 1/4 cup fresh basil, chiffonade
  • 1/4 tsp black pepper

Instructions:

  1. Place a large 12-inch skillet over medium heat. Add the olive oil (or oil from the tomato jar) and diced shallots. Sauté for 3 minutes until translucent.
  2. Add the minced garlic, red pepper flakes, and julienned sun-dried tomatoes. Cook for 60 seconds until the garlic is fragrant and nutty.
  3. Pour in the chicken broth, half-and-half, balsamic vinegar, and dried oregano. Stir with a silicone spatula to deglaze the pan, scraping up any browned bits (fond) from the bottom.
  4. Add the fresh tortellini directly into the liquid. Bring to a gentle simmer and cook for 5-7 minutes, or until the pasta is tender and the sauce has thickened from the released starches.
  5. Turn off the heat. Fold in the fresh baby spinach and grated Parmesan cheese, stirring until the spinach is wilted and the cheese is fully melted into a smooth sauce.
  6. Garnish with fresh basil ribbons and black pepper. Serve immediately.