Cheese Tortellini with Spinach and Slow Roasted Tomatoes
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Main Course
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Vegetarian
Cheese Tortellini with Spinach and Slow Roasted Tomatoes
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- 1/2 Tablespoon salt to add to boiling water
- 1 cheese tortellini 16 oz. size, frozen
- 2 cups tomato slow roasted
- 3 cups spinach washed and roughly chopped, fresh
- olive oil drizzle of
- Parmesan Cheese fresh, to taste
Instructions
- 1. Fill a large pot 3/4 full with water. Bring to a boil. Add a 1/2 T of salt. Stir in frozen cheese tortellini. Cook until tortellini floats to the top and is soft. Drain and put tortellini in a medium bowl.
- 2. Stir in the slow roasted tomatoes and spinach. Drizzle with olive oil and stir again.
- 3. Garnish with freshly grated parmesan cheese. Serve warm.
- Note-I used frozen slow roasted tomatoes. Defrost and reheat before stirring them in with the tortellini. You can use freshly roasted tomatoes, for instructions you can visit this post.
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