I absolutely love this Pesto Tortellini with Spinach and Parmesan Recipe-it s like a hug on a plate! The combination of cheesy tortellini swimming in bright basil pesto with tender spinach is just irresistible, and it comes together so quickly. Whether you’re whipping up a weeknight dinner after a busy day or looking for something that feels fancy without the fuss, this recipe has got you covered.
What makes this Pesto Tortellini with Spinach and Parmesan Recipe so special is how simple ingredients create such vibrant flavors. I first made it on a whim when I needed a quick meal, and my family went crazy for it. Plus, you’ll find that it s easily customizable and perfect for when you want something fresh, hearty, and loaded with that delightful Parmesan finish.
Why You’ll Love This Recipe
- Super Quick to Make: You ll have dinner on the table in under 15 minutes-perfect for busy nights.
- Fresh and Flavorful: The basil pesto combined with fresh spinach adds vibrant colors and taste.
- Minimal Ingredients, Maximum Satisfaction: Only a handful of ingredients but big on comfort and taste.
- Family-Friendly Dish: Everyone from kids to adults tends to love this crowd-pleaser.
Ingredients You’ll Need
The beauty of this Pesto Tortellini with Spinach and Parmesan Recipe is in how simple, fresh ingredients come together seamlessly. When picking out your ingredients, aim for quality-especially the pesto and parmesan-to really lift the flavors.
- Cheese tortellini: I use refrigerated cheese tortellini because it cooks quickly and has a lovely creamy filling.
- Baby spinach: Fresh baby spinach wilts perfectly in the last moments of boiling; it keeps the dish bright and fresh.
- Basil pesto: Whether store-bought or homemade, pesto is the heart of this dish-choose one with fresh basil and good olive oil.
- Salt and pepper: Essential for seasoning; be careful with salt since pesto can be salty already.
- Freshly grated parmesan cheese: This finishing touch adds a nutty sharpness that completes the dish beautifully.
Variations
One of the things I love about this Pesto Tortellini with Spinach and Parmesan Recipe is how easy it is to tailor to your tastes or dietary needs. I often mix it up depending on what I have on hand or want to highlight.
- Protein Boost: I sometimes add grilled chicken or sautéed shrimp for a heartier meal that keeps everyone satisfied.
- Vegan Version: Swap out the cheese tortellini with a vegan-filled kind and use vegan pesto plus plant-based parmesan for a cruelty-free dinner.
- Nut-Free Pesto: If you re allergic to pine nuts, try a nut-free pesto recipe or store-bought version that suits your needs.
- Seasonal Greens: Swap spinach for baby kale or arugula for a peppery twist that s still lovely when wilted into the dish.
How to Make Pesto Tortellini with Spinach and Parmesan Recipe
Step 1: Boil Pasta and Wilt Spinach
Bring a large pot of salted water to a rolling boil-this seasoning is crucial because it s your chance to infuse the tortellini itself with flavor. Add the refrigerated cheese tortellini and cook according to the package (usually 7-8 minutes) until it s perfectly al dente. During the very last 30 seconds, toss in your fresh baby spinach and stir gently. This warms and wilts the greens without losing their vibrant color or texture, which is my favorite little trick to keep the dish popping with freshness.
Step 2: Drain and Combine
Turn off the heat and carefully drain the tortellini and spinach through a colander-don’t rinse because you want those flavors to stick! Return everything to the empty pot. This way, you keep your kitchen and pans minimal, plus your tortellini stays nice and warm for the next step.
Step 3: Toss with Pesto and Season
Add the basil pesto directly into the pot and gently toss until every single tortellini is coated with that glossy green goodness. Here s a tip: taste before you add salt since pesto varies in saltiness. Add a pinch of freshly ground black pepper to wake up the flavors, and give it one more gentle toss.
Step 4: Serve and Garnish
Divide the pesto tortellini into warm serving bowls and sprinkle generously with freshly grated Parmesan cheese-it melts slightly on top and adds that luxurious finishing touch. Serve immediately while everything is still warm and inviting.
Pro Tips for Making Pesto Tortellini with Spinach and Parmesan Recipe
- Don t Overcook Tortellini: I learned the hard way that mushy pasta kills the dish-stick to al dente for the best texture.
- Wilt Greens Last-Minute: Adding spinach in the final bit of boiling water keeps its vibrant color and fresh taste.
- Taste Before Seasoning: Since pesto s saltiness varies wildly, always taste before adding extra salt to avoid overdoing it.
- Use Fresh Parmesan: Pre-grated cheese just doesn t melt or taste as good-freshly grated really elevates the dish.
How to Serve Pesto Tortellini with Spinach and Parmesan Recipe
Garnishes
I like to finish this dish with a sprinkle of toasted pine nuts for a bit of crunch when I want extra texture, along with some fresh basil leaves to brighten it up. A little extra drizzle of olive oil and a dusting of cracked black pepper also make the presentation pop-and the taste, too!
Side Dishes
This Pesto Tortellini pairs beautifully with a simple side salad dressed in lemon vinaigrette or some garlic bread to soak up every bite of sauce. For a heartier meal, roasted vegetables like asparagus or cherry tomatoes bring in lovely complementary flavors.
Creative Ways to Present
For special occasions, I ve served this recipe in hollowed-out grilled zucchini boats or even layered in a pretty glass baking dish topped with mozzarella and baked briefly to create a warm, bubbly twist. It s a fun way to elevate the everyday meal and impress guests with minimal effort.
Make Ahead and Storage
Storing Leftovers
After we ve enjoyed dinner, I store leftovers in an airtight container in the fridge for up to 3 days. The pesto keeps the tortellini flavorful and moist, but spinach might wilt more over time, so I recommend reheating gently to maintain texture.
Freezing
I ve frozen cooked tortellini dishes before, but pesto and fresh spinach don t freeze as well. If you want to freeze, do so before tossing with pesto and spinach. Then thaw and toss with fresh pesto and greens after reheating for a fresher result.
Reheating
To reheat leftovers, I gently warm the pesto tortellini in a skillet over low heat with a touch of olive oil or a splash of water to keep it from drying out. Microwave works too, but stirring every 30 seconds helps prevent hot spots and keeps the dish evenly sauced.
FAQs
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Can I use frozen spinach in this Pesto Tortellini with Spinach and Parmesan Recipe?
While you can use frozen spinach, fresh baby spinach wilts better during the last 30 seconds of cooking and keeps a brighter flavor and texture. If you use frozen, be sure to thaw and drain it well to avoid excess moisture that can water down the dish.
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Is it possible to make this recipe vegan?
Absolutely! Use vegan cheese tortellini or plain pasta, swap the basil pesto for a vegan version or homemade nut-free pesto, and finish with a plant-based Parmesan alternative. The flavors come together beautifully without any animal products.
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Can I prepare pesto tortellini ahead of time?
You can cook the tortellini and prepare the pesto in advance, but I recommend tossing them together just before serving for the freshest taste and best texture. Spinach wilts quickly and pesto gets absorbed, so assembling last-minute keeps everything vibrant.
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What type of pesto is best for this recipe?
Fresh basil pesto made with good-quality olive oil, pine nuts, garlic, and Parmesan works best for an authentic flavor. You can use store-bought for convenience but choose one without preservatives or excessive salt to control seasoning.
Final Thoughts
This Pesto Tortellini with Spinach and Parmesan Recipe has become a favorite go-to in my kitchen because it delivers big on flavor with minimal effort. It’s one of those comforting dishes that feels special but is so easy you ll want to make it again and again. Trust me, whether for a last-minute dinner or a casual gathering, you ll enjoy how effortlessly delicious it is-just try it and see how it quickly becomes a staple in your recipe box!
Print
Pesto Tortellini with Spinach and Parmesan Recipe
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Total Time: 13 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This Pesto Tortellini with Spinach and Parmesan recipe is a quick and flavorful Italian-inspired dish featuring tender cheese tortellini tossed with vibrant basil pesto and fresh baby spinach, finished with a generous sprinkle of grated Parmesan cheese. Perfect for a comforting weeknight meal, it combines simple ingredients to create a satisfying and elegant pasta dish.
Ingredients
Pasta and Greens
- 20 ounces refrigerated cheese tortellini
- 4 ounces baby spinach
Sauce and Seasoning
- 3/4 cup basil pesto
- Salt and pepper to taste
- 1 ounce freshly grated parmesan cheese
Instructions
- Boil Pasta and Wilt Spinach: In a large stock pot, bring salted water to a boil. Add the refrigerated cheese tortellini and cook according to package directions until al dente, usually about 7-8 minutes. During the last 30 seconds of cooking, add the baby spinach to the boiling water, stirring to combine and allowing the spinach to wilt.
- Drain and Combine: Remove the pot from heat and carefully strain the tortellini and spinach through a colander. Return them to the empty stock pot.
- Toss with Pesto: Add the basil pesto to the pasta and spinach, tossing gently but thoroughly until the tortellini is evenly coated. Taste the mixture and season with salt and pepper if needed, as some pestos can be salty on their own.
- Serve and Garnish: Divide the pesto tortellini into serving bowls. Top each bowl with freshly grated parmesan cheese and serve immediately while warm.
Notes
- Be cautious with salt as pesto can vary in saltiness.
- For a vegan version, substitute dairy parmesan with a plant-based alternative.
- Use fresh spinach for better flavor and texture versus frozen.
- Ensure not to overcook the tortellini to keep it firm and pleasant in texture.
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 410 kcal
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 15 mg
