Spinach Tortellini
Equipment
- 1 Large pot
- 1 slotted spoon
- 1 large skillet
- 1 Mixing bowl
- 1 Wooden spoon
Ingredients
- 250 grams spinach tortellini
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 200 grams cherry tomatoes halved
- 100 grams fresh spinach leaves
- 50 grams grated Parmesan cheese
- Salt to taste
- Black pepper to taste
Instructions
- Bring a large pot of salted water to a boil.
- Add the spinach tortellini to the boiling water and cook for 5 minutes or until al dente.
- Drain the tortellini using a slotted spoon and set aside.
- Heat olive oil in a large skillet over medium heat.
- Add minced garlic to the skillet and sauté for 1 minute until fragrant.
- Add cherry tomatoes to the skillet and cook for 3 minutes until they start to soften.
- Stir in fresh spinach leaves and cook until wilted.
- Add the cooked tortellini to the skillet and gently toss to combine.
- Season with salt and black pepper to taste.
- Remove from heat and sprinkle with grated Parmesan cheese.
- Let the dish rest for 5 minutes before serving.
Notes
For added flavor, consider mixing in a pinch of red pepper flakes or a splash of white wine when sautéing the garlic and tomatoes. Make sure not to overcook the tortellini to maintain its texture, and always taste and adjust seasoning to your preference before serving.
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