Speedy Pesto Tortellini with Burst Tomatoes & Wilted Spinach
This quick and easy recipe features refrigerated tortellini tossed with juicy burst cherry tomatoes, wilted spinach, and fragrant basil pesto for a flavorful weeknight meal.
Equipment
- Large pot
- Large skillet or sauté pan
Ingredients
Main Ingredients
- 1 package refrigerated tortellini (preferably cheese tortellini)
- 1 pint cherry tomatoes halved
- 5 ounces fresh spinach
- 1/2 cup prepared basil pesto
- 2 tablespoons olive oil
- Salt to taste
- Freshly ground black pepper to taste
Optional Garnishes
- Grated Parmesan cheese
- red pepper flakes
- fresh basil leaves
Instructions
Cooking Steps
- Bring a large pot of salted water to a boil, then add the tortellini and cook according to package directions until al dente.
- While tortellini cooks, heat olive oil in a large skillet over medium heat, add halved cherry tomatoes, and cook for 3-4 minutes until softened and slightly burst.
- Just before the tortellini finishes cooking, add fresh spinach to the skillet with the tomatoes and stir for 1-2 minutes until wilted.
- Drain the cooked tortellini, reserving about 1/4 cup of pasta water, and add it directly to the skillet with the tomatoes and spinach.
- Remove the skillet from heat, stir in the basil pesto, and toss to coat; if dry, add reserved pasta water to loosen.
- Season with salt and pepper to taste, then serve immediately, garnished with Parmesan cheese or fresh basil if desired.
Notes
The reserved pasta water helps emulsify the sauce and keeps the dish from being too dry. Feel free to adjust the amount of pesto to your liking.