Cheesy Tomato & Spinach Tortellini

This Cheesy Tomato & Spinach Tortellini is a super simple and satisfying vegetarian weeknight dinner that is a total crowd-pleaser!  The sauce is creamy, salty, and cheesy, flavored with the perfect balance of tomatoes, spinach, garlic, and lemon.

If you’ve ever made a feta pasta sauce with the combination of feta cheese + cooked tomatoes, this sauce is a bit like an equivalent with parmesan cheese instead!  The flavor is also reminiscent of certain Italian parma rosa sauces (or “pink” sauces), though it’s a little bit thicker in texture.

All you have to do is prepare the sauce base, cook the tortellini, then combine everything together!  Easy peasy!

While originally created with dinner in mind, smaller helpings could certainly also work well as a side dish.  It would also make for a versatile contribution to a potluck or gathering! 

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RECIPE NOTES:

The Wok: I prefer to use a large wok to prepare the sauce base, as well as to mix everything together at the end because of its convenient shape and size.  However, if you don’t have one, a similarly-sized cooking vessel such as a deep skillet or second large pot should also work fine!

The Sauce: The sauce base will appear more fluid at first, as the cooked tomatoes release a lot of water as they wilt.  However, once the generous quantity of parmesan cheese is added, the sauce will thicken up into the creamier final texture!

Storage: Should you have any leftovers, they can easily be stored in an airtight container in the refrigerator.  Leftovers reheat very nicely in the microwave, and taste just as good as the day of cooking!

INGREDIENT NOTES:

Extra Virgin Olive Oil: The olive oil, along with the garlic and red pepper, is the start of the sauce base, and is used to coat and wilt the spinach and tomatoes.

Garlic: I used 3 garlic cloves that were on the smaller side, and used a garlic press to prepare them.

Crushed Red Pepper: The red pepper flakes are just subtle enough to add the perfect amount of flavor without making this dish spicy.

Baby Spinach: The spinach is a great complement to both the tomatoes as well as all the cheese!

Cherry Or Grape Tomatoes: I happened to use half cherry tomatoes and half grape tomatoes, so I know they’ll both taste great 😉  I strongly recommend going with tomatoes On The Vine for the freshest and most powerful flavor if they happen to be available to you!

Tortellini: I used this “Kale & Cheese” tortellini because I love the flavor of the added leafy greens mixed in with the cheese!  Feel free to experiment with other cheese + greens varieties of tortellini, such as spinach & cheese, or simply a cheese-only version if that’s what’s available!  (I used 3 9-oz packages, making for 27 oz total.)

Grated Parmesan Cheese: There is a lot of cheese required for this recipe, so I love grabbing a pre-grated good quality parmesan cheese to save myself a step!  Of course feel free to grate it yourself if you prefer.

Lemon Juice: The lemon juice adds a subtle bit of flavor complexity to the sauce that must not be skipped!

Salt & Black Pepper: The majority of the salt and pepper is added to taste at the very end.  Feel free to add them as conservatively as you like, but overall you’ll need a generous amount of both (especially the black pepper)!

Kitchen Equipment:

• Garlic Press

• Knife & Cutting Board

• 1 Large Wok (or equivalent)

• 1 Large Pot Or Dutch Oven

• Colander

• Lemon Squeezer

Servings: Approx. 5

Ingredients: 

• 2 Tablespoons Extra Virgin Olive Oil
• 3 Small Cloves Garlic, pressed
• 1/2 Teaspoon Crushed Red Pepper
• 5 oz Baby Spinach
• 24 oz Cherry Or Grape Tomatoes, halved
• 27 oz Refrigerated Cheese Tortellini, I used this “Kale & Cheese” variety
• 2 1/2 Cups Grated Parmesan Cheese
• Juice Of 1 Medium Lemon
• Salt & Black Pepper, generous amount, to taste

Directions:

PREPARE THE SAUCE BASE & COOK THE TORTELLINI

***For the most efficient timing, boil your water and cook your tortellini simultaneously while you prepare the sauce base!

Place the olive oil, garlic, and red pepper flakes into a large wok, and warm up on medium heat until the garlic is just turning golden

Add in the spinach, and cook it until partially wilted, stirring consistently

Add in the halved tomatoes, and stir everything together consistently until both the spinach and tomatoes have thoroughly wilted (the tomatoes will take longer than the spinach)

Mix in a small sprinkle of salt and black pepper, and remove from heat

***In a large pot or Dutch oven, cook the tortellini according to the package instructions

Drain the tortellini, then add it immediately into the sauce base in the wok

COMBINE & SERVE

Return the wok to low heat to keep everything warm

Toss the tortellini in the sauce base until fully coated

Stir in the grated parmesan cheese

Add in the lemon juice, along with a generous amount of salt and extra generous amount of black pepper to taste (Add slowly and taste test to find your preferred amount)

Serve immediately, and enjoy!

[Leftovers can be stored airtight in the refrigerator.]