Description
This quick and easy pesto tortellini recipe features cheese-filled tortellini tossed in vibrant basil pesto with wilted spinach and a sprinkle of Parmesan. Perfect for busy weeknights, this comforting pasta dish is ready in just 15 minutes and can be customized with proteins or veggies. A satisfying and flavorful dinner idea with simple ingredients.
Ingredients
Ingredients:
1 (20 oz) package refrigerated cheese tortellini
2 cups baby spinach
½ cup basil pesto (store-bought or homemade)
Salt and pepper, to taste
¼ cup grated Parmesan cheese (plus more for serving)
Instructions
Instructions:
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Cook cheese tortellini according to package instructions.
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During the last 30 seconds of cooking, stir in baby spinach until wilted.
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Drain the tortellini and spinach, then return to the pot.
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Stir in basil pesto until evenly coated.
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Season with salt and pepper to taste.
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Serve warm, topped with grated Parmesan cheese.
Notes
- Add cooked chicken, shrimp, or sausage for extra protein.
- Mix in cherry tomatoes, mushrooms, or roasted red peppers for more veggies.
- Use baby kale or arugula as a spinach substitute.
- For a vegan version, use dairy-free pesto and vegan tortellini and cheese.
- Reheat with a splash of water or pesto to keep it creamy.
- Serve warm or cold as a pasta salad.
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
