10-minute tortellini

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• 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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• Ali Pedlar

  16 May 2010

  Ali Pedlar rated and commented on this recipe

  

  Easy and delicious

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• Sumooky

  19 May 2011

  Sumooky commented on this recipe

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

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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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