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Homemade Cheese Tortellini with Spinach and Slow Roasted Tomatoes photo

Cheese Tortellini with Spinach and Slow Roasted Tomatoes

A quick, comforting pasta dish combining cheese tortellini with vibrant slow-roasted tomatoes and fresh spinach.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 tablespoon salt to add to 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
  • olive oil drizzle
  • fresh Parmesan cheese to taste, grated for garnish

Equipment

  • Large Pot
  • Colander
  • Medium bowl
  • Measuring Spoon
  • Spoon

Method
 

  1. Fill a large pot about three-quarters full with water and bring to a rolling boil.
  2. Stir 1/2 tablespoon salt into the boiling water.
  3. Add the frozen cheese tortellini and cook according to package directions, or until they float and are tender, about 7–10 minutes.
  4. Drain the tortellini in a colander and transfer to a medium bowl.
  5. Add the slow roasted tomatoes and the chopped spinach to the warm tortellini; if tomatoes are frozen, make sure they are defrosted and reheated before adding.
  6. Drizzle with a little olive oil and gently toss until the spinach wilts slightly and everything is combined.
  7. Serve warm and garnish with freshly grated Parmesan cheese to taste.

Notes

  • Defrost frozen slow-roasted tomatoes before mixing so they don't cool the pasta.
  • Use freshly grated Parmesan for the best flavor.
  • Adjust salt added to the boiling water based on salted or unsalted tortellini.