Description
This vibrant Pesto Tortellini with Spinach and Parmesan is a quick and flavorful Italian-inspired dish featuring tender cheese tortellini tossed in aromatic basil pesto, complemented by fresh wilted spinach and a sprinkle of freshly grated Parmesan cheese. Perfect for a satisfying weeknight meal, this recipe combines easy preparation with rich, fresh flavors in under 15 minutes.
Ingredients
Units
Scale
Pasta and Greens
- 20 ounces refrigerated cheese tortellini
- 4 ounces baby spinach
Sauce and Seasoning
- 3/4 cup basil pesto
- Salt and pepper to taste
- 1 ounce freshly grated parmesan cheese
Instructions
- Boil Pasta and Wilt Spinach: In a large stock pot, bring salted water to a boil. Add the refrigerated cheese tortellini and cook according to package directions until al dente, typically about 7-8 minutes. During the last 30 seconds of cooking, add the baby spinach, stirring gently to wilt it.
- Drain and Combine: Remove the pot from heat and carefully strain the tortellini and spinach using a colander. Return them to the empty stock pot.
- Toss with Pesto: Add the basil pesto to the pot with the pasta and spinach. Toss gently but thoroughly until the tortellini is evenly coated. Taste and season with salt and pepper if desired, but be cautious as some pestos are naturally salty.
- Serve and Garnish: Divide the pesto tortellini into serving bowls. Sprinkle each bowl with freshly grated Parmesan cheese and serve immediately while warm.
Notes
- Be cautious with salt as pesto can vary in saltiness.
- For a vegan version, substitute dairy Parmesan with a plant-based alternative.
- Use fresh spinach for better flavor and texture versus frozen.
- Ensure not to overcook the tortellini to keep it firm and pleasant in texture.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 2g
- Sodium: 560mg
- Fat: 18g
- Saturated Fat: 4.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 15mg
