Description
Indulge in this creamy and flavorful Pesto Tortellini dish that combines cheese tortellini with a rich basil pesto sauce, cherry tomatoes, and baby spinach. It’s a quick and easy recipe perfect for a satisfying weeknight dinner.
Ingredients
Scale
Cheese Tortellini:
- 20 oz refrigerated cheese tortellini
Pesto Sauce:
- 1/2 cup basil pesto (store-bought or homemade)
- 1/4 cup heavy cream or half-and-half
- 1/4 cup grated Parmesan cheese (plus more for serving)
Others:
- 1 tablespoon olive oil
- 1 cup cherry tomatoes, halved
- 2 cups baby spinach
- Salt and black pepper to taste
Instructions
- Cook Tortellini: Boil salted water, cook tortellini until al dente, drain, and set aside.
- Sauté Ingredients: In a skillet, sauté cherry tomatoes, add spinach until wilted.
- Combine: Reduce heat, stir in pesto and cream, add tortellini and Parmesan, season.
- Serve: Serve warm topped with Parmesan.
Notes
- You can add grilled chicken or cooked shrimp for extra protein.
- For a dairy-free version, use vegan pesto and omit the cream and cheese.
- This dish comes together quickly, making it perfect for weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 480
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 26 g
- Saturated Fat: 10 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 55 mg
