Cheese Tortellini with Spinach and Slow Roasted Tomatoes
A quick, comforting pasta tossed with slow-roasted tomatoes, fresh spinach, and shaved Parmesan.
Equipment
- Large Pot
- Colander
- Medium Bowl
- Measuring Spoons
- Grater
Ingredients
- 1/2 tablespoon salt for boiling water
- 1 bag (16 oz) frozen cheese tortellini
- 2 cups slow roasted tomatoes defrost and reheat if frozen
- 3 cups fresh spinach washed and roughly chopped
- 1 drizzle olive oil
- fresh Parmesan cheese to taste, 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.
- Add the frozen cheese tortellini and cook, stirring occasionally, until the tortellini float and are tender, about 8–10 minutes depending on package instructions.
- Drain the tortellini in a colander and transfer to a medium bowl.
- Stir in the slow roasted tomatoes (warmed if frozen) and the chopped spinach until the spinach wilts slightly from the residual heat.
- Drizzle with olive oil, toss to combine, and adjust seasoning if needed.
- Garnish with freshly grated Parmesan and serve warm.
Notes
- Defrost and warm frozen slow-roasted tomatoes before adding.
- Use freshly roasted tomatoes if available.
- Adjust salt to taste after mixing.
- Serve immediately for best texture.