Print
Tortellini | Roasted Red Pepper | Spinach | Tortellini with Spinach and Roasted Red Peppers | Easy | Pasta | Cheesy Tortellini | Fast Dinner

Tortellini with Spinach and Roasted Red Peppers


  • Author: Sarah | Away From the Box
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 - 6 servings 1x

Description

Break the spaghetti routine with this recipe for tortellini with spinach and roasted red peppers. It’s the perfect weeknight meal.


Scale

Ingredients

  • 1 TB olive oil
  • 4 oz baby spinach
  • 2 roasted red bell peppers (or 12 oz jar, drained), chopped
  • 3 cloves garlic, minced
  • 11/3 c. half and half
  • 1/4 tsp salt
  • 1/8 tsp paprika
  • 3/4 c. mozzarella cheese, shredded
  • 1/4 c. parmesan cheese, grated
  • 2 TB chopped fresh basil leaves
  • 20 oz cheese tortellini, uncooked

Instructions

  1. 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.
  2. Add the garlic and cook for another minute, taking care not to let it burn.
  3. Add the half and half, salt and paprika and bring to a boil.
  4. 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.
  5. 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.
  6. Toss to coat and serve immediately.