10-minute tortellini

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Good Food

3 ratings

Recipe by Good Food

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1. Boil the pasta for 2 mins until just cooked. Meanwhile, heat the oil in the frying pan and sizzle the tomatoes until they start to blister.
2. When pasta is cooked, drain it quickly, reserving some cooking water. Put the tomatoes back on a high heat. Tip in the pasta, parsley, a splash of cooking water and most of the parmesan. Bubble everything together, season with black pepper and salt if you want. Serve with remaining parmesan.

Make it meaty

Chop and fry 4 rashers of bacon for a few mins until crisp before cooking the tomatoes.

Per serving

482 kcalories, protein 18g, carbohydrate 62g, fat 20 g, saturated fat 8g, fibre 4g, salt 1.5 g

'I've never used stuffed pasta before, so this recipe provided a good change. The blistered tomatoes melted in the mouth, giving the dish a wonderful flavour and colour.'

Latest comments and suggestions

• Ineke

  13 January 2008

  Ineke commented on this recipe

  This recipy is lovely! I've made this for five of my classmates last week and they absolutely loved it. I personally don't like parsley, so I left it out and put some extra veg in: sugarsnaps (boilt for 2 minutes), courgette (just popped it in raw when tipping the pasta in with the tomatoes) and some thinly sliced carrot. Quick, easy and it looks stunning with all the bright colours! Ineke

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• Tora

  18 July 2008

  Tora rated and commented on this recipe

  

  Nice, tasty and fast! I added some chopped chorizo to the mix and it came out nice and spicy. A great dish for when you're in a hurry.

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• EM

  22 July 2008

  EM rated this recipe

  

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• Reni

  22 September 2008

  Reni rated and commented on this recipe

  

  very nice - simple and fast.

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Ingredients

• 250g pack fresh spinach and ricotta tortellini
• 1 tbsp olive oil
• 250g pack cherry tomatoes
• 2 x 20g packs parsley , leaves roughly chopped
• 3 tbsp finely grated parmesan

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Difficulty and servings

Serves 2

Preperation and cooking times

Vegetarian

Ingredients

• 250g pack fresh spinach and ricotta tortellini
• 1 tbsp olive oil
• 250g pack cherry tomatoes
• 2 x 20g packs parsley , leaves roughly chopped
• 3 tbsp finely grated parmesan

Per serving

482 kcalories, protein 18g, carbohydrate 62g, fat 20 g, saturated fat 8g, fibre 4g, salt 1.5 g

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