Go Back
Homemade Cheese Tortellini with Spinach and Slow Roasted Tomatoes photo
Print Recipe Save it for later

Cheese Tortellini with Spinach and Slow Roasted Tomatoes

A quick, comforting pasta dish combining cheese tortellini, tender spinach, and slow-roasted tomatoes tossed with olive oil and finished with Parmesan.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 1/2 tablespoon salt for boiling water
  • 16 oz frozen cheese tortellini
  • 2 cups slow roasted tomatoes defrost and reheat if frozen
  • 3 cups fresh spinach washed and roughly chopped
  • olive oil drizzle
  • fresh Parmesan cheese to taste, grated for garnish

Instructions

  • Fill a large pot about three-quarters full with water and bring to a rolling boil.
  • Add 1/2 tablespoon salt to the boiling water, then stir in the frozen cheese tortellini.
  • Cook the tortellini until they float and are tender, about the time indicated on the package; drain in a colander.
  • Transfer the drained tortellini to a medium bowl.
  • Add the slow-roasted tomatoes and the chopped spinach to the tortellini, then drizzle with a little olive oil and gently toss to combine so the spinach wilts slightly.
  • Top with freshly grated Parmesan cheese to taste and serve warm.

Equipment

  • Large Pot
  • Colander
  • Medium Bowl
  • Measuring Spoons
  • Wooden spoon or spatula

Notes

  • Defrost frozen slow-roasted tomatoes and reheat before adding.
  • Use freshly roasted tomatoes if preferred.
  • Adjust salt to taste since tortellini and Parmesan can be salty.