Description
A simple and flavorful Pesto Tortellini recipe featuring cheese tortellini, fresh baby spinach, and a rich basil pesto sauce, topped with freshly grated parmesan cheese. A quick and easy meal perfect for a cozy dinner or lunch.
Ingredients
Scale
Main Ingredients
- 20 ounces refrigerated cheese tortellini
- 4 ounces baby spinach
- ¾ 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 tortellini and cook according to package directions for al dente pasta.
- Add Spinach: During the last 30 seconds of cooking, add baby spinach to the boiling pasta water, stirring until incorporated and wilted.
- Drain: Remove from heat and strain the pasta and spinach into a colander.
- Combine Pasta and Pesto: Return the drained pasta and spinach to the stock pot. Add basil pesto and toss the pasta until evenly coated.
- Season: Taste and add salt and pepper as needed depending on the saltiness of the pesto used.
- Serve: Portion 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: ¾ cup of pesto is approximately 6 to 7 ounces.
- Parmesan cheese: Use freshly grated parmesan cheese for best melting and flavor. Pre-grated cheese contains anti-clumping agents that may affect texture and melting.
- Storage: Leftovers keep well for 3 or more days in an airtight container in the refrigerator. They reheat nicely or can be enjoyed cold.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 15 mg
