Italian
Pesto Tortellini with Tomatoes and Spinach
The fastest fancy-feeling pasta night. Fresh tortellini cooks in a few minutes, and the hot pasta wilts the spinach for you.
- Prep3 min
- Cook10 min
- Total13 min
- Cost (est.)$3.75/serving
- Leveleasy
Servings
Ingredients
Produce
- 1 cup cherry tomatoes, halved
- 3 cups baby spinach
Dairy and eggs
- 20 oz refrigerated cheese tortellini
- ¼ cup grated Parmesan
Pantry
- ½ cup basil pesto
- 1 tsp salt
Estimated cost: about $15.00 for the whole recipe, from typical US grocery prices. Your store and region will differ.
Steps
- Bring a large pot of salted water to a boil over high heat.
- Add the tortellini and cook for 3 to 5 minutes, or per the package directions, until they float and are tender. Reserve half a cup of the cooking water.
- Drain and return the tortellini to the warm pot. Stir in the pesto, tomatoes, and spinach, adding splashes of cooking water until saucy.
- Toss for 1 minute until the spinach wilts, then top with Parmesan and serve.
Equipment
large pot
Tips
- Add a handful of cooked chicken or sliced rotisserie chicken for a heartier meal.
- Leftovers are good cold as pasta salad with a squeeze of lemon.
