Speedy Pesto Tortellini with Burst Tomatoes & Wilted Spinach
This delicious and quick pesto tortellini dish features burst cherry tomatoes and wilted spinach, perfect for a speedy weeknight meal.
Equipment
- Large Pot
- Large Skillet or Pan
Ingredients
Pasta
- 1 package fresh or frozen tortellini, any cheese-filled variety (19-ounce)
Produce
- 1 pint cherry tomatoes, halved
- 5 ounces fresh spinach, washed and roughly chopped
Pantry
- 1 tablespoon olive oil
- ½ cup prepared basil pesto
Dairy & Seasoning
- ¼ cup grated Parmesan cheese
- Salt to taste
- freshly ground black pepper to taste
Instructions
Cooking
- Bring a large pot of salted water to a boil, then add tortellini and cook according to package directions, reserving about ½ cup of pasta water before draining.
- While tortellini cooks, heat olive oil in a large skillet over medium heat, then add halved cherry tomatoes and cook for 3-4 minutes until they soften and burst.
- Stir in the fresh spinach and cook for 1-2 minutes until wilted.
- Add the drained tortellini to the skillet with the tomatoes and spinach, then stir in the pesto until everything is well coated.
Finishing Touches
- If the sauce is too thick, add a splash of reserved pasta cooking water until it reaches your desired consistency.
- Season with salt and pepper to taste, then divide among plates, sprinkle with Parmesan cheese, and serve immediately.
Notes
For extra flavor, you can add some red pepper flakes with the tomatoes or a squeeze of lemon juice at the end.