Ingredients
- 8 oz cheese tortellini
- 2 roasted red peppers, sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup freshly grated Parmesan cheese
- 2 cups fresh baby spinach
- 1/4 cup extra virgin olive oil
- 2 cloves garlic, minced
- Fresh basil and parsley, to taste
- Salt and pepper, to taste
- Zest of 1 lemon
Instructions
- Boil a pot of salted water and cook the tortellini according to package directions, about 3-5 minutes, until al dente.
- Prepare the roasted red peppers by draining jarred ones or roasting fresh ones at 400°F for 25-30 minutes until soft.
- In a skillet, heat olive oil over medium heat, add minced garlic and sauté for 30 seconds. Add roasted red peppers for one more minute.
- In a large mixing bowl, combine the cooked tortellini, sautéed garlic and peppers, cherry tomatoes, and spinach. Mix in grated Parmesan cheese and herbs.
- Toss everything together and season with salt, pepper, and lemon zest. Optional: chill for 30 minutes if preferred cold.
Notes
For a lighter dish, omit the cheese or try a different pasta shape like farfalle. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling, Sautéing
- Cuisine: Italian
- Diet: Vegetarian