I absolutely love this Pesto Tortellini with Spinach and Parmesan Recipe because it brings together simple ingredients into something that feels both fresh and comforting. The tender cheese tortellini wrapped in vibrant basil pesto paired with just a bit of wilted spinach makes for a quick meal that s packed with flavor yet easy enough for a busy weeknight.
When I first tried this recipe, I was amazed at how fast it came together without sacrificing taste. You ll find that it works perfectly as a light dinner, a lovely lunch, or even a boost of greens and protein after a long day. Plus, it s so versatile-you can tweak it to your liking and it always turns out fantastic.
Why You’ll Love This Recipe
- Simple Ingredients: You only need a handful of pantry staples and fresh spinach to make this dish shine.
- Quick and Easy: It takes just around 15 minutes from start to finish, perfect for weeknight dinners.
- Versatile and Flavorful: The pesto brings bright herbaceous notes that complement creamy tortellini beautifully.
- Crowd-Pleaser: My family always asks for seconds whenever I serve this pasta!
Ingredients You’ll Need
These ingredients create a harmonious balance between rich cheese, fresh greens, and aromatic pesto. Shopping tip: look for good-quality refrigerated tortellini and fresh pesto to elevate the dish effortlessly.
- Cheese tortellini: Refrigerated tortellini cooks up silky and tender-fresh is always my go-to if you can find it.
- Baby spinach: Adds vibrant color and a mild leafy flavor that softly blends into the pasta.
- Basil pesto: Use your favorite brand or homemade pesto for that signature herb-rich taste.
- Salt and pepper: Essential for seasoning-remember pesto can already be salty, so season to taste.
- Parmesan cheese: Freshly grated parmesan makes a big difference in flavor and texture for topping.
Variations
I’m all about making recipes your own, so don t hesitate to customize this Pesto Tortellini with Spinach and Parmesan Recipe. I ve tried a few tweaks that add a personal twist and keep things interesting.
- Add protein: Toss in grilled chicken or sautéed shrimp for a heartier meal-my family loves this boost.
- Make it vegan: Swap the Parmesan for a dairy-free alternative and use vegan pesto; it still tastes amazing.
- Use other greens: Kale or arugula works beautifully if you’re out of spinach and want a peppery punch.
- Spice it up: Add red pepper flakes or a dash of chili oil for a subtle heat I adore on chilly nights.
How to Make Pesto Tortellini with Spinach and Parmesan Recipe
Step 1: Boil Pasta and Wilt Spinach Together
Start by bringing a large pot of salted water to a rolling boil. I find adding enough salt to make the water taste like the sea really enhances the pasta s flavor. Add your refrigerated cheese tortellini, cooking according to the package-usually about 7-8 minutes until al dente. Then, just before draining, toss in the baby spinach during the last 30 seconds. Stir to wilt evenly; this technique saves time and locks in freshness without making the spinach too soggy.
Step 2: Drain Pasta and Spinach, Then Return to Pot
Drain the tortellini and spinach in a colander, then carefully transfer them back into the empty stock pot. Using the same pot keeps everything warm and makes tossing with pesto easier later. Just be careful not to leave the tortellini sitting too long to avoid overcooking or drying out.
Step 3: Toss Tortellini with Basil Pesto
Now the fun part-add your basil pesto and gently toss until every tortellini is coated with that lush green goodness. I like to use a silicone spatula or wooden spoon so I don t break the delicate pasta. Taste it before adding salt and pepper; I ve learned pesto varies a lot in saltiness, so it s better to season incrementally. This way, you avoid a too-salty dish.
Step 4: Serve with Freshly Grated Parmesan
Divide the pesto tortellini into bowls and finish by sprinkling lots of freshly grated Parmesan cheese. I always keep a good Parmesan wedge in my fridge to grate fresh-trust me, pre-grated just isn t the same. Serve immediately while warm and enjoy every delicious bite!
Pro Tips for Making Pesto Tortellini with Spinach and Parmesan Recipe
- Don t Overcook the Tortellini: I used to rush this part and ended up with mushy pasta-stick to package timing for perfect al dente texture.
- Wilt Spinach In the Last Seconds: Adding spinach during the final 30 seconds keeps it vibrant without turning slimy.
- Season Last: Taste before salting; pesto often has enough salt, so you won t overdo it.
- Use Fresh Parmesan: Pre-grated is convenient but freshly grated parmesan adds a subtle nutty flavor that elevates the dish.
How to Serve Pesto Tortellini with Spinach and Parmesan Recipe
Garnishes
I love to garnish this dish simply with a generous sprinkle of freshly grated Parmesan and a few extra basil leaves for color and aroma. Sometimes a scatter of toasted pine nuts adds a lovely crunch, and a drizzle of good olive oil just before serving makes it feel extra special.
Side Dishes
For sides, a crisp green salad with lemon vinaigrette or some crusty garlic bread perfectly complements the rich pesto flavors. When entertaining, I like to serve lightly roasted cherry tomatoes alongside, which adds a juicy, tangy contrast.
Creative Ways to Present
When I want to impress guests, I ll serve this pesto tortellini in shallow white bowls, topped with tiny basil sprigs and a parmesan crisp on the side. It s a simple touch, but plating it thoughtfully always elevates a humble meal into something memorable.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge and find they keep well for up to 3 days. The tortellini soaks up the pesto flavors over time, which is delicious, but I always recommend adding a splash of water or olive oil when reheating to loosen the sauce.
Freezing
Freezing cooked tortellini with pesto isn t my favorite because fresh pasta can get a bit mushy after thawing. However, if you want to freeze, store it without spinach and add fresh greens when reheating for best texture.
Reheating
To reheat, I gently warm the pasta in a skillet over medium-low heat with a splash of water or broth to revive the sauce, stirring frequently. Alternatively, a quick zap in the microwave with a lid and a bit of moisture works when you re short on time.
FAQs
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Can I use dried tortellini instead of refrigerated for this Pesto Tortellini with Spinach and Parmesan Recipe?
Yes, you can use dried tortellini but keep in mind it typically takes longer to cook and has a firmer texture. Adjust the boiling time according to the package instructions and add spinach in the last minute of cooking to wilt it perfectly.
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Is homemade pesto better than store-bought for this recipe?
Homemade pesto definitely offers fresher, brighter flavors and lets you control the saltiness, but good-quality store-bought pesto works wonderfully too-especially when you re short on time. I often keep a jar handy and love that it still makes the dish taste fantastic.
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Can I add other vegetables to the Pesto Tortellini with Spinach and Parmesan Recipe?
Absolutely! Sautéed mushrooms, cherry tomatoes, or roasted bell peppers make lovely additions. Just add them towards the end of cooking so they retain their texture and color.
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How do I make this recipe vegan?
To make it vegan, substitute Parmesan with a plant-based cheese or nutritional yeast and use a vegan pesto (many store-bought pestos contain cheese, so check labels or make your own). The tortellini should also be dairy-free-look for vegan pasta options at specialty stores.
Final Thoughts
This Pesto Tortellini with Spinach and Parmesan Recipe holds a special place in my kitchen because it s one of those meals that feels effortlessly elegant without any fuss. I love sharing it with friends and family because it always feels like a treat, even on the busiest days. Give this recipe a try-you ll appreciate how a few simple ingredients can come together to make something truly delightful.
Print
Pesto Tortellini with Spinach and Parmesan Recipe
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Total Time: 13 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A quick and flavorful Pesto Tortellini with Spinach and Parmesan combines tender cheese tortellini with fresh baby spinach and vibrant basil pesto, finished with a sprinkle of Parmesan cheese. This easy stovetop pasta dish is perfect for a satisfying weeknight meal or a simple dinner with a gourmet touch.
Ingredients
Pasta and Greens
- 20 ounces refrigerated cheese tortellini
- 4 ounces baby spinach
Sauce and Seasoning
- 3/4 cup basil pesto
- Salt and pepper to taste
- 1 ounce freshly grated parmesan cheese
Instructions
- Boil Pasta and Wilt Spinach: In a large stock pot, bring salted water to a boil. Add the refrigerated cheese tortellini and cook according to package directions until al dente, usually about 7-8 minutes. During the last 30 seconds of cooking, add the baby spinach to the boiling water, stirring to combine and allowing the spinach to wilt.
- Drain and Combine: Remove the pot from heat and carefully strain the tortellini and spinach through a colander. Return them to the empty stock pot.
- Toss with Pesto: Add the basil pesto to the pasta and spinach, tossing gently but thoroughly until the tortellini is evenly coated. Taste the mixture and season with salt and pepper if needed, as some pestos can be salty on their own.
- Serve and Garnish: Divide the pesto tortellini into serving bowls. Top each bowl with freshly grated parmesan cheese and serve immediately while warm.
Notes
- Be cautious with salt as pesto can vary in saltiness.
- For a vegan version, substitute dairy parmesan with a plant-based alternative.
- Use fresh spinach for better flavor and texture versus frozen.
- Ensure not to overcook the tortellini to keep it firm and pleasant in texture.
Nutrition
- Serving Size: 1 cup
- Calories: 360
- Sugar: 2g
- Sodium: 470mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 10mg
