1/4 cup(s) oil-packed sun-dried tomatoes, drained and chopped
1 tablespoon(s) oil from tomatoes
2 ounce(s) herbed goat cheese, crumbled (1/2 cup)
Heat large, covered saucepot of salted water to boiling on high. Cook tortellini as label directs. Reserve 1/4 cup pasta cooking water; drain tortellini and return to saucepot with reserved cooking water. Stir in spinach.
Into saucepot with cooked tortellini, stir lemon peel and chopped sun-dried tomatoes and their oil; toss to coat. Transfer to 4 serving bowls and sprinkle with goat cheese to serve.
Delicious! I made this like two weeks ago with Christy and Vanessa (we added garlic, which I think improved the recipe quite a bit) and then again this morning.