A quick and simple summer dish. Perfect for nights when it’s too hot to cook, or when you just need something quick and casual, with great flavors that pair nicely with wine.
In a large skillet, melt butter on the stovetop. Add garlic and tortellini. Cook for 1-2 minutes, then add lemon juice and sundried tomatoes. Cover and allow to cook for 5 minutes over medium-low. Stir in baby spinach. Salt and pepper, to taste. Serve and enjoy!
If a saucier tortellini is preferred, add 3/4 cup of chicken or veggie broth to the pan.
Upgrade the Flavor:
This dish is delicious topped with shredded parmesan, toasted pine nuts or a splash of heavy cream.