Creamy Tomato and Spinach Tortelloni

Ingredients

• 250 g cheese tortelloni (fresh or refrigerated)
• 1 tbsp olive oil
• 1 cup cherry tomatoes (halved)
• 2 garlic (cloves, minced)
• 0.5 cup tomato purée (passata)
• 0.25 cup heavy cream
• 2 cup fresh spinach (packed)
• 0.25 cup parmesan cheese (grated)
• salt (to taste)
• black pepper (to taste)

Steps

1. 1

   Bring a large pot of salted water to a boil. Add the tortelloni and cook according to package instructions (usually 2-4 minutes) until al dente. Drain and set aside.

2. 2

   Heat olive oil in a large skillet over medium heat. Add the halved cherry tomatoes and sauté for 2-3 minutes until they begin to soften.

3. 3

   Add the minced garlic to the skillet and cook for about 1 minute until fragrant, being careful not to burn it.

4. 4

   Pour in the tomato purée and stir to combine. Let it simmer for 2 minutes.

5. 5

   Stir in the heavy cream and bring the sauce to a gentle simmer until it thickens slightly and turns a light orange color.

6. 6

   Add the fresh spinach to the sauce and stir until the leaves are wilted.

7. 7

   Add the cooked tortelloni to the skillet. Toss gently to coat the pasta thoroughly with the sauce.

8. 8

   Stir in the grated parmesan cheese and season with salt and black pepper to taste. Serve immediately.

Notes

You can substitute tortelloni with tortellini or ravioli. For a protein boost, add cooked chicken or shrimp to the sauce at the end.

Nutrition per serving

• main
• pasta
• vegetarian
• quick-meal
• lunch
• dinner
• stovetop