Description
A quick and flavorful Spinach Tomato Tortellini recipe that combines fresh spinach, juicy cherry tomatoes, and cheesy tortellini sautéed in garlic olive oil. Perfect for a nutritious and comforting meal ready in just 25 minutes.
Ingredients
Scale
Vegetables
- 2 cups fresh spinach
- 1 cup cherry tomatoes, halved
Pasta
- 1 package cheese tortellini (9 oz)
Others
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper, to taste
- Parmesan cheese, for serving
Instructions
- Cook the tortellini: Bring a large pot of salted water to a boil and cook the cheese tortellini according to package instructions until al dente. Drain and set aside.
- Heat olive oil: In a large skillet, warm 2 tablespoons of olive oil over medium heat.
- Sauté garlic: Add the minced garlic to the skillet and sauté until fragrant, about 1 minute, being careful not to burn it.
- Cook tomatoes: Add the halved cherry tomatoes to the skillet and cook until they begin to soften and release their juices, about 3-4 minutes.
- Wilt spinach: Add the fresh spinach to the skillet and cook while stirring until wilted, about 2 minutes.
- Add tortellini: Add the drained tortellini to the skillet with the vegetables.
- Toss and season: Toss everything together to combine well and season with salt and pepper to taste.
- Serve: Plate the tortellini mixture while hot and sprinkle generously with Parmesan cheese before serving.
Notes
- Use fresh spinach for best flavor, but baby spinach can be substituted.
- Cherry tomatoes add a sweet and tangy contrast, grape tomatoes can be used as an alternative.
- For a vegan version, substitute cheese tortellini with vegan tortellini and omit Parmesan or use a vegan cheese alternative.
- Adding red pepper flakes during sautéing garlic can give the dish a nice spicy kick.
- Serve with a side of crusty bread or a light salad for a complete meal.
