Ever since I got my Instant Pot, I make penne with meatballs pretty regularly. (I mean, when it’s so easy how can you not) But other than my love of penne and meatballs, I have a deep love for all things pasta.
And sometimes it’s just time to change it up.
So here’s another recipe that is a weeknight favorite for me: Tortellini with Spinach and Roasted Red Peppers. It’s a creamy, cheesy, peppery, spinach…y pasta that just really hits the spot when you’re craving a cream based pasta versus tomato based.
And the best part? If you don’t like spinach or red pepper, no problem. There are tons of amazing variations of this: asparagus and sun-dried tomato; roasted veggies like zucchini, squash and red onion; or even broccoli and bacon. Just saute those instead of the spinach and red peppers, and if it produces any extra juices strain them before moving on with the recipe.
Pair this with a simple side salad and it makes an easy, well-rounded meal. Bonus points if you use up extra spinach for the salads.
I really think you’ll love it!
Until next time. X
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Tortellini with Spinach and Roasted Red Peppers
Sarah | Away From the Box
Yields 4 - 6 servings
Break the spaghetti routine with this recipe for tortellini with spinach and roasted red peppers. It's the perfect weeknight meal.
5 minPrep Time
20 minCook Time
25 minTotal Time
- In a large skillet, heat the oil on medium heat. Add the roasted red peppers and spinach and toss for 1-2 minutes, just until the spinach starts to wilt.
- Add the garlic and cook for another minute, taking care not to let it burn.
- Add the half and half, salt and paprika and bring to a boil.
- Turn heat down to low and simmer uncovered 5 minutes before stirring in the mozzarella cheese and parmesan. Once the cheese has melted stir in the basil.
- Cook the tortellini according to package directions, strain and immediately add to the sauce. Do not let the pasta sit out for an extended period of time after draining.
- Toss to coat and serve immediately.
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