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Homemade Cheese Tortellini with Spinach and Slow Roasted Tomatoes photo

Cheese Tortellini with Spinach and Slow Roasted Tomatoes

This Cheese Tortellini with Spinach and Slow Roasted Tomatoes is a quick and comforting dish, bursting with flavor and ready in under 30 minutes!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1/2 Tablespoon salt for seasoning the boiling water
  • 1 bag frozen cheese tortellini (16 oz.)
  • 2 cups slow roasted tomatoes for that sweet and tangy flavor
  • 3 cups fresh spinach washed and roughly chopped
  • olive oil drizzle to add richness
  • Fresh Parmesan cheese to taste, for garnishing

Equipment

  • Large pot
  • Colander
  • Large skillet
  • Wooden spoon
  • Measuring cups

Method
 

Instructions
  1. Begin by bringing a large pot of water to a rolling boil. Add in the 1/2 tablespoon of salt to season the pasta as it cooks.
  2. Once the water is boiling, add the frozen cheese tortellini. Cook according to the package instructions, usually about 3-5 minutes, or until they float to the top.
  3. Once cooked, drain the tortellini in a colander and set them aside.
  4. In a large skillet, heat a drizzle of olive oil over medium heat.
  5. Add the fresh spinach and slow roasted tomatoes to the skillet. Sauté for 2-3 minutes, or until the spinach is wilted and tender.
  6. Gently fold in the drained tortellini, ensuring everything is well-mixed and heated through.
  7. Serve the dish warm, garnished with a generous sprinkle of fresh Parmesan cheese to taste. Enjoy your Cheese Tortellini with Spinach and Slow Roasted Tomatoes!

Notes

  • Store leftovers in an airtight container for up to 3 days.
  • Add a splash of water or olive oil when reheating to prevent drying out.
  • Consider adding fresh sautéed spinach or a fresh batch of slow roasted tomatoes when reheating for better flavor.