Description
A quick and delicious Pesto Tortellini dish featuring tender cheese tortellini tossed with fresh baby spinach and flavorful basil pesto, topped with freshly grated parmesan cheese for a warm and satisfying meal.
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 water and cook tortellini: In a large stock pot, bring salted water to a boil. Add tortellini and cook according to package directions until al dente.
- Add spinach: During the last 30 seconds of cooking, add the baby spinach to the boiling pasta water and stir gently until the spinach is wilted and incorporated.
- Drain pasta and spinach: Remove the pot from heat, then strain the tortellini and spinach into a colander to remove the water.
- Toss with pesto: Return the drained tortellini and spinach to the pot. Add the basil pesto and toss until the pasta is evenly coated.
- Season: Taste the pasta and add salt and pepper as needed, keeping in mind that the pesto may already have salt.
- Serve: Divide the pesto tortellini into serving bowls, sprinkle with freshly grated parmesan cheese, and serve warm.
Notes
- Pasta variations: You can substitute refrigerated, frozen, or dried tortellini or ravioli of any flavor.
- Pesto quantity: ¾ cup of pesto is approximately 6 to 7 ounces by weight.
- Parmesan cheese: Use freshly grated parmesan for best melting and flavor, as pre-grated versions contain anti-clumping agents that affect texture.
- Storage: Leftovers keep well for 3 or more days in a sealed container in the refrigerator and reheat nicely. They can also be enjoyed cold.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 20 mg
