Classic Pesto Tortellini with Cherry Tomatoes & Spinach — 15-minute dinner.
A quick and flavorful 15-minute dinner featuring tender tortellini, sweet cherry tomatoes, fresh spinach, and aromatic pesto. Perfect for a weeknight meal when time is of the essence.
Equipment
- Large pot
- Large skillet
- Non-stick pan
Ingredients
Main Ingredients
- 1 package (19-ounce) refrigerated tortellini (e.g., cheese or spinach and ricotta)
- 1 pint cherry tomatoes (halved or whole)
- 5 ounces fresh spinach
- ½ cup pesto (basil pesto recommended, store-bought or homemade)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper (to taste)
Optional garnishes
- Grated Parmesan cheese
- red pepper flakes
- fresh basil
Instructions
Instructions
- Bring a large pot of salted water to a boil, then add tortellini and cook according to package directions, reserving about ½ cup of pasta water before draining.
- While tortellini cooks, heat olive oil in a large skillet over medium heat, add halved cherry tomatoes, and cook for 3-4 minutes until they soften.
- Add fresh spinach to the skillet and cook for 1-2 minutes until it wilts.
- Combine the drained tortellini with the tomatoes and spinach in the skillet, stirring gently.
- Remove from heat and stir in pesto, adding reserved pasta water if needed to reach desired consistency.
- Season with salt and pepper to taste, then serve immediately with optional garnishes.
Notes
For an extra burst of flavor, add a squeeze of lemon juice at the end. You can also customize this dish with other vegetables like asparagus or bell peppers.