Cheese Tortellini with Spinach and Slow Roasted Tomatoes
Cheese Tortellini with Spinach and Slow Roasted Tomatoes requires around 45 minutes from start to finish. One portion of this dish contains around 34g of protein, 34g of fat, and a total of 717 calories. This recipe serves 4. For $2.94 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. This recipe is liked by 7963 foodies and cooks. Many people really liked this main course. A mixture of cheese tortellini, fire-roasted tomatoes, spinach, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Two Peas and Their Pod. All things considered, we decided this recipe deserves a spoonacular score of 79%. This score is solid. Cheese Tortellini with Sausage, Tomatoes and Spinach, Panini with Prosciutto, Fontina, Spinach and Slow-Roasted Tomatoes, and Spinach and Cheese Ravioli with Roasted Tomatoes and Basil are very similar to this recipe.
Servings: 4
Ingredients:
1 bag frozen cheese tortellini (16 oz. size)
2 cups slow roasted tomatoes
Drizzle of olive oil
Fresh Parmesan cheese-to taste
1/2 Tablespoon salt-to add to boiling water
3 cups fresh spinach, washed and roughly chopped
Equipment:
pot
bowl
Cooking instruction summary:
1. Fill a large pot 3/4 full with water. Bring to a boil. Add a 1/2 T of salt. Stir in frozen cheese tortellini. Cook until tortellini floats to the top and is soft. Drain and put tortellini in a medium bowl.2. Stir in the slow roasted tomatoes and spinach. Drizzle with olive oil and stir again.3. Garnish with freshly grated parmesan cheese. Serve warm.Note-I used frozen slow roasted tomatoes. Defrost and reheat before stirring them in with the tortellini. You can use freshly roasted tomatoes, for instructions you can visit this post.
Step by step:
1. Fill a large pot 3/4 full with water. Bring to a boil.
2. Add a 1/2 T of salt. Stir in frozen cheese tortellini. Cook until tortellini floats to the top and is soft.
3. Drain and put tortellini in a medium bowl.
4. Stir in the slow roasted tomatoes and spinach.
5. Drizzle with olive oil and stir again.
6. Garnish with freshly grated parmesan cheese.
7. Serve warm.Note-I used frozen slow roasted tomatoes. Defrost and reheat before stirring them in with the tortellini. You can use freshly roasted tomatoes, for instructions you can visit this post.
Nutrition Information:
covered percent of daily need
