10-minute tortellini
A healthy, colourful pasta dish, with melt-in-the-mouth tomatoes
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 5-10 minutes
Vegetarian
- 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.
- 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
Recipe from Good Food magazine, March 2005.
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http://www.bbcgoodfood.com/recipes/2312/
http://www.bbcgoodfood.com/recipes/2312/
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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
Preparation and cooking times
Ready in 5-10 minutes
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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13 January 2008
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