🥗 Creamy Tortellini Basil Bowl with Sun-Dried Tomatoes

Name: Creamy Tortellini Basil Bowl with Sun-Dried Tomatoes
Total time: 25 min
Yield: 4 servings
Ingredients: 500 g Tortellini with goat cheese and spinach; 80 g Sun-dried tomatoes in oil (drained); 150 g Cream cheese (Light); 60 g Watercress or Arugula; 1 Stk Lemon; 2 Stk Garlic cloves; 20 g Parmesan (grated); 10 ml Olive oil

580 kcal · 25 min · 4 servings

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Ingredients

500 g Tortellini with goat cheese and spinach
80 g Sun-dried tomatoes in oil (drained)
150 g Cream cheese (Light)
60 g Watercress or Arugula
1 Stk Lemon
2 Stk Garlic cloves
20 g Parmesan (grated)
10 ml Olive oil

Instructions

1. Bring a large pot of salted water to a boil and cook the tortellini al dente according to package instructions. Drain them.
2. Meanwhile, mix the cream cheese with the juice of half a lemon and the pressed garlic in a bowl until a smooth cream is formed.
3. Toss the drained tortellini in the cheese cream and gently fold in the halved sun-dried tomatoes.
4. Divide the bowl into four containers. Top with the watercress or arugula and drizzle everything with the olive oil.
5. Sprinkle each dish with grated Parmesan. Close the lids and cool until serving.

Nutrition per serving

kcal: 580
Protein: 28 g · Fett/Fat: 22 g · Carbs: 72 g