Ingredients
Scale
- 12 oz cheese tortellini, refrigerated or frozen
- 4 cups fresh spinach, packed
- 1/2 cup basil pesto, store-bought or homemade
- 1/4 cup fresh grated Parmesan cheese, plus more for serving
- 1 Tbsp olive oil
- 1 small clove garlic, minced (optional)
- 1/4 cup reserved pasta cooking water
- Salt and black pepper, to taste
- 2 Tbsp pine nuts or toasted walnuts, optional for crunch
- Zest of 1/2 lemon, optional bright finish
Instructions
- Bring a large pot of salted water to a boil and cook the cheese tortellini according to package directions until al dente.
- Warm the olive oil in a large skillet over medium heat and sauté the minced garlic for 30–45 seconds until fragrant (do not brown).
- Add the fresh spinach to the skillet and cook, tossing, until just wilted, about 1–2 minutes.
- Reserve 1/4 cup of the hot pasta water, then drain the tortellini.
- Add the drained tortellini to the skillet with the spinach and stir to combine.
- Spoon in the basil pesto and pour in the reserved pasta water; toss gently so the pesto coats the tortellini. Heat through for 1–2 minutes.
- Stir in the grated Parmesan and lemon zest, then season with salt and black pepper to taste.
- Plate the tortellini and finish with extra Parmesan and toasted pine nuts if using.
Notes
Use reserved pasta water to loosen the sauce. Don’t overcook the spinach; it should just wilt. Taste and adjust salt after adding pesto.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian