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Parmesan Tortellini & Tomatoes
A delicious weeknight meal that takes less than 10 minutes to prep and cook. Filling tortellini, without the heavy sauce of typical pasta dishes.
Course
Main Course
Cuisine
Italian
Keyword
parmesan tortellini
Prep Time
10
minutes
minutes
Cook Time
8
minutes
minutes
Total Time
18
minutes
minutes
Servings
4
Calories
580
kcal
Author
Emily Grace
Ingredients
20
oz
package refrigerated cheese tortellini
¼
cup
olive oil
4
cloves
garlic
minced
¾
teaspoon
salt
½
teaspoon
crushed red pepper
½
pint
grape tomatoes
cut in half
1
tbsp
Parmesan cheese
grated
Instructions
Cook tortellini according to package directions.
Drain pasta, but reserve ½ cup cooking liquid.
Combine the cooking liquid, oil, garlic, salt, and red pepper in a large saucepan.
Bring to a boil and cook 5 minutes or until mixture slightly thickens.
Remove from heat; stir in cooked pasta and tomatoes, tossing to coat.
Sprinkle with Parmesan.
Notes
We use Buitoni tortellini and Pompeian OlivExtra Premium Mediterranean Blend oil.
Nutrition
Calories:
580
kcal
|
Carbohydrates:
64
g
|
Protein:
22
g
|
Fat:
26
g
|
Saturated Fat:
6
g
|
Cholesterol:
54
mg
|
Sodium:
1079
mg
|
Potassium:
152
mg
|
Fiber:
6
g
|
Sugar:
5
g
|
Vitamin A:
565
IU
|
Vitamin C:
9.1
mg
|
Calcium:
227
mg
|
Iron:
3.9
mg