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Tortellini with tomato cream sauce and spinach

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Ingredients for 3 servings:

  • 500 g tortellini with spinach and ricotta filling
  • 250 g cherry tomatoes
  • 250 g leaf spinach
  • 200 ml cream
  • 30 g Parmesan
  • 1 garlic clove(s)
  • 1 onion(s)
  • olive oil
  • salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

simple and vegetarian

Heat olive oil in a pan. Meanwhile, halve the cherry tomatoes, chop/press the garlic cloves, and dice the onions. Add all three ingredients to the pan and fry for about 2 minutes. Then add the cream and let the sauce simmer for about 5 minutes. In the meantime, cook the tortellini and wash the spinach. Drain the spinach well, then add it to the sauce. Once it has shrunk, add the Parmesan cheese. Season the sauce with salt and pepper and add the drained tortellini to the pan. Mix everything well and enjoy!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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