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Pesto tortellini with cherry tomatoes and spinach in a bowl, ready in 15 minutes

Speedy Pesto Tortellini with Burst Cherry Tomatoes & Wilted Spinach

This speedy pesto tortellini dish features tender pasta, burst cherry tomatoes, and wilted spinach, all tossed in a flavorful basil pesto. It's a quick and satisfying meal perfect for any night of the week.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 9-12 ounces fresh or refrigerated tortellini (cheese, spinach, or meat-filled)
Produce
  • 1 pint cherry tomatoes halved
  • 5-6 ounces fresh spinach
Pantry
  • 1 tablespoon olive oil
  • ½ cup prepared basil pesto
Dairy & Seasoning
  • ¼ cup grated Parmesan cheese plus more for serving (optional)
  • Salt to taste
  • Freshly ground black pepper to taste

Equipment

  • Large pot
  • Large skillet or pan

Method
 

Cooking
  1. Cook the tortellini in a large pot of salted boiling water according to package directions, then reserve ½ cup of pasta water and drain the tortellini.
  2. While tortellini cooks, heat olive oil in a large skillet over medium heat and sauté halved cherry tomatoes for 3-5 minutes until they soften and burst.
  3. Add fresh spinach to the skillet with the tomatoes and cook for 1-2 minutes until completely wilted.
  4. Combine the drained tortellini, pesto, and ¼ cup Parmesan cheese in the skillet; add reserved pasta water if the sauce is too thick.
  5. Season with salt and pepper, toss gently, and serve immediately, with extra Parmesan if desired.

Notes

For extra flavor, add a pinch of red pepper flakes with the cherry tomatoes. This recipe is easily adaptable with different kinds of tortellini or even other pasta shapes!