Spinach and Ricotta Tortellini
Servings: 4
Calories: 589kcal
This super fast Spinach and Ricotta Tortellini recipe is a creamy, comforting vegetarian pasta special that's on the table in under 15 minutes – perfect for a busy weeknight dinner. It's all cooked in just one pan, and the leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
Ingredients
- 2 tbsp olive oil
- 1 tbsp freshly minced garlic
- 700 g passata
- 1 tsp sea salt flakes
- ½ tsp freshly cracked black pepper
- 1 tsp sugar
- 500 g fresh ricotta and spinach tortellini (from the refrigerator aisle at the supermarket)
- ¼ bunch basil leaves, picked
- 50 g freshly grated parmesan
Instructions
- Cook the garlic – Heat the oil in a large, deep frying pan over medium–high heat. Add the garlic and cook for 30 seconds until fragrant.
- Add the passata and water – Add the passata and 250 ml (1 cup) of water to the pan.
- Add the seasonings – Add the salt, pepper and sugar and bring to the boil.
- Add the pasta – Add the tortellini directly to the pan, place the lid on, reduce to the lowest heat setting and cook for 2 minutes.
- Finish – Turn off the heat and stir through the fresh basil.
- Serve – Serve topped with parmesan.
Notes
MAKE AHEAD
Refrigerate for up to 3 days in an airtight container. Freeze for up to 3 months. Thaw completely in the fridge overnight before use. Reheat in the microwave.LEFTOVERS
Refrigerate for up to 3 days in an airtight container. Freeze for up to 3 months. Thaw completely in the fridge overnight before use. Reheat in the microwave.Nutrition Facts
Spinach and Ricotta Tortellini
Amount per Serving
Calories
589
% Daily Value*
Fat
22
g
34
%
Saturated Fat
7
g
44
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
8
g
Cholesterol
70
mg
23
%
Sodium
1494
mg
65
%
Potassium
807
mg
23
%
Carbohydrates
77
g
26
%
Fiber
7
g
29
%
Sugar
13
g
14
%
Protein
25
g
50
%
Vitamin A
1382
IU
28
%
Vitamin C
19
mg
23
%
Calcium
385
mg
39
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
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