Description
A quick and flavorful Pesto Tortellini made with cheese tortellini, fresh spinach, and basil pesto. Ready in about 15 minutes, this easy dinner works perfectly for busy weeknights or simple meal prep.
Ingredients
20 ounces refrigerated cheese tortellini
4 ounces fresh baby spinach
¾ cup basil pesto
1 ounce freshly grated parmesan cheese
Salt and pepper to taste
Instructions
1. Bring a pot of salted water to a boil
2. Cook the tortellini according to package directions until al dente
3. Add spinach during the last 30 seconds to wilt
4. Drain the tortellini and spinach, then return to the pot
5. Add pesto and toss until evenly coated
6. Taste and adjust with salt and pepper
7. Serve immediately topped with freshly grated parmesan
Notes
Freshly grated parmesan melts better and gives a smoother texture
Use about 6 to 7 ounces of pesto for proper coating
You can swap tortellini with ravioli or other varieties
Add spinach at the end to avoid overcooking
Serve warm or chilled as a pasta salad
Leftovers keep well for up to 3 days and reheat easily
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 655
- Sugar: 6 g
- Sodium: 1186 mg
- Fat: 31 g
- Saturated Fat: 8 g
- Carbohydrates: 66 g
- Fiber: 7 g
- Protein: 27 g
- Cholesterol: 62 mg