Description
A one-pan dish featuring cheese tortellini tossedin a fresh tomato and spinach sauce, flavored with garlic and topped withfreshly grated Parmesan cheese. Quick and comforting, perfect for weeknightdinners.
Ingredients
Scale
- 2 tablespoons olive oil
- 2 pounds plum or Roma tomatoes (about 8, coarsely chopped)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Pinch of red pepper flakes (optional)
- 3 cloves garlic (minced)
- 2 8-ounce packages fresh cheese tortellini, or 1 (19-ounce) bag frozen cheese tortellini
- 2 cups packed baby spinach
- Freshly grated Parmesan cheese (for serving)
Instructions
Cook the Tortellini:
- If using fresh or frozen tortellini, cook them according to the package instructions in a pot of salted boiling water.
- Fresh tortellini typically takes 3-4 minutes, while frozen may take a bit longer. Drain and set aside.
Prepare the Tomato Sauce:
- Add the coarsely chopped Roma tomatoes, kosher salt, black pepper, and red pepper flakes (if using).
- Cook for about 8-10 minutes, stirring occasionally, until the tomatoes break down and form a chunky sauce.
Add the Garlic:
- Add the minced garlic and sauté for another 1 to 2 minutes, until it becomes fragrant.
Wilt the Spinach:
- Add the baby spinach to the skillet and cook for 2-3 minutes, stirring until the spinach wilts and mixes well with the tomato sauce.
Combine Tortellini and Sauce:
- Gently fold the cooked tortellini into the tomato-spinach mixture, ensuring they are well coated with the sauce.
Serve:
- Serve the Tuscan Tortellini Skillet hot, topped with freshly grated Parmesan cheese.
Notes
- For a deeper flavor, add a splash of white wine while cooking the tomatoes.
- This dish can be made vegan with plant-based tortellini and nutritional yeast instead of Parmesan.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: One-Pan
- Cuisine: Italian-Inspired