3 Cheese Tortellini with Roasted Pepper, Zucchini & Spinach

⏱ 15 mins 🍽 4-6 serving(s) 🏷 Spinach

This vibrant dish combines cheese tortellini with sautéed zucchini, roasted red peppers and fresh baby spinach. It comes together quickly for a simple yet impressive pasta meal. The fresh tomatoes add a bright finish, and you can garnish with parmesan cheese if you like. It's a great option for a speedy weeknight dinner that feels special.

3 Cheese Tortellini with Roasted Pepper, Zucchini & Spinach

Ingredients

  • 13 ounces barilla cheese tortellini
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup onion, finely diced
  • 2 cups zucchini, diced
  • 1 cup roasted red pepper, thinly sliced
  • 9 ounces fresh Baby Spinach
  • 1 cup fresh tomato, diced
  • 1/8 teaspoon fresh ground black pepper (to taste)
  • salt, to taste
  • crushed red pepper flakes, to taste (optional)
  • some cherry tomatoes (to garnish)

Method

  1. Place a large pot of water on to boil.
  2. Cook the tortellini following the timings on its packet.
  3. While the pasta cooks, proceed with the sauce.
  4. In a large frying pan, cook the diced onion in the olive oil for 5 minutes.
  5. Introduce the zucchini and roasted pepper to the pan and cook for 3 minutes.
  6. Season the mixture with salt and optional crushed red pepper flakes.
  7. Add the baby spinach and cook for 1 more minute.
  8. Drain the cooked tortellini and combine it with the vegetable sauce in the skillet.
  9. Gently stir through the diced fresh tomatoes before serving.

Nutrition (per serving)

Sodium855800 mg

Recipe details

CategorySpinach
AuthorManami