10-minute tortellini

10-minute tortellini

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(4 ratings)

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Cooking time

Ready in 5-10 minutes

Skill level

Easy

Servings

Serves 2

A healthy, colourful pasta dish, with melt-in-the-mouth tomatoes

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
482
protein
18g
carbs
62g
fat
20g
saturates
8g
fibre
4g
sugar
0g
salt
1.5g

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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Method

  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.

Recipe from Good Food magazine, March 2005

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Comments

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sumooky's picture

Simple, quick and pleasant. A great option for lunch.

ajpedlar's picture
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Easy and delicious

saulmani's picture
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very nice - simple and fast.

fuzzygirl's picture
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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.

inekestolp's picture

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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