Description
A quick and flavorful Pesto Tortellini recipe featuring tender cheese tortellini, fresh baby spinach, and aromatic basil pesto, topped with freshly grated parmesan cheese. Perfect for a comforting and easy meal in under 15 minutes.
Ingredients
Scale
Pasta and Greens
- 20 ounces refrigerated cheese tortellini
- 4 ounces baby spinach
Sauce and Seasoning
- 3/4 cup basil pesto
- salt and pepper, to taste
- 1 ounce parmesan cheese, freshly grated
Instructions
- Boil Pasta: In a large stock pot, bring salted water to a boil. Add the cheese tortellini and cook according to package directions until al dente.
- Cook Spinach: During the last 30 seconds of cooking, add the baby spinach to the boiling pasta water, stirring until the spinach is incorporated and wilted.
- Drain and Combine: Remove the pot from heat and strain the pasta and spinach into a colander. Return them to the pot.
- Add Pesto: Stir in the basil pesto, tossing until the tortellini and spinach are evenly coated with the sauce.
- Season and Serve: Taste the mixture, then add salt and pepper to your liking. Portion the pesto tortellini into serving bowls, top with freshly grated parmesan cheese, and serve warm.
Notes
- Pasta variations: Tortellini can be substituted with any flavor of refrigerated, frozen, or dried tortellini or ravioli.
- Pesto quantity: 3/4 cup of pesto is approximately 6 to 7 ounces.
- Parmesan cheese: Freshly grated parmesan cheese melts better and has superior texture compared to pre-grated cheeses that contain anti-clumping powders.
- Storage: Leftovers keep well for 3 or more days in the refrigerator in a sealed container and reheat nicely. They can also be enjoyed cold.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 15 mg
