Spinach Tomato Tortellini
A quick and nutritious meal featuring fresh spinach, juicy cherry tomatoes, and tender cheese tortellini, perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 cups fresh spinach Rinsed and chopped
- 1 cup cherry tomatoes, halved
- 9 oz package of cheese tortellini Use gluten-free if needed
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- to taste Salt and pepper Season according to preference
- Parmesan cheese for serving Use dairy-free alternative for vegan version
Instructions
Preparation
- Begin by gathering all your ingredients. Rinse the fresh spinach and cherry tomatoes under cold water, then halve the tomatoes. Mince the garlic, and set everything aside for easy access during cooking.
Cooking
- Bring a pot of salted water to a boil. Cook the tortellini according to the package instructions until they float to the surface, which usually takes about 3-4 minutes. Once cooked, drain the tortellini and set aside.
- In a large skillet, heat the olive oil over medium heat. Swirl the pan to ensure the oil covers the base.
- Add the minced garlic to the skillet, sautéing for about 30 seconds or until fragrant.
- Carefully add the halved cherry tomatoes to the skillet. Cook for 2-3 minutes, stirring occasionally, until the tomatoes begin to soften and release their juices.
- Once the tomatoes have softened, add the fresh spinach to the skillet. Stir well and cook for another 2-3 minutes, just long enough for the spinach to wilt down.
- Next, add the drained tortellini into the skillet. Gently toss everything together until the pasta, vegetables, and sauce are evenly combined.
- Season the dish with salt and pepper to taste. Give it one final toss to ensure all ingredients are well-coated in the flavors.
- Serve hot, generously topping each bowl with freshly grated Parmesan cheese.
Notes
Store any leftovers in an airtight container in the fridge for up to 3 days. For longer storage, consider freezing the dish. Avoid overcooking the tortellini to maintain texture.