Tortellini with ricotta, spinach & bacon

Recipe uploaded by

Jane Hornby

4 ratings

Recipe by Jane Hornby

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1. Heat the grill. Boil the pasta according to pack instructions, then tip into a colander and cool under gently running water. Meanwhile, grill the bacon on a baking tray until golden and crisp at the edges. When almost ready, tip the walnuts onto the tray to toast a little. Snip the bacon into strips.
2. Mix the lemon zest and juice, Parmesan and oil in a large bowl. Season with pepper, then tip in the spinach, tortellini, bacon and walnuts. Toss well, add the ricotta in small blobs, then gently toss. Season to taste, then serve with a drizzle more oil and more Parmesan, if you like.

Per serving

285 kcalories, protein 11g, carbohydrate 30g, fat 14 g, saturated fat 5g, fibre 2g, sugar 3g, salt 1.13 g

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Ingredients

• 250g pack filled tortellini (we used ricotta & spinach)
• 2 rashers lean back bacon
• 25g walnuts pieces
• zest ½ lemon , juice of 1
• 1 tbsp finely grated parmesan , plus extra for serving
• 1 tbsp olive oil , plus extra for serving
• 100g bag salad spinach
• 2 tbsp ricotta

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 5 mins

Ingredients

• 250g pack filled tortellini (we used ricotta & spinach)
• 2 rashers lean back bacon
• 25g walnuts pieces
• zest ½ lemon , juice of 1
• 1 tbsp finely grated parmesan , plus extra for serving
• 1 tbsp olive oil , plus extra for serving
• 100g bag salad spinach
• 2 tbsp ricotta

Per serving

285 kcalories, protein 11g, carbohydrate 30g, fat 14 g, saturated fat 5g, fibre 2g, sugar 3g, salt 1.13 g

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