- 220g ricotta cheese stuffed tortellini
- 1 tablespoon olive oil
- 1 medium onion minced
- 4 Roma tomatoes diced (or 1 can low-sodium diced tomatoes)
- 2 cups fresh spinach roughly chopped
- 3 garlic cloves minced
- Salt and fresh cracked pepper
- 60ml vegetable stock
- crushed red pepper flakes
- Grated parmesan cheese for garnish
DIRECTIONS
1. To make this tortellini pasta in garlic spinach tomato sauce: Heat 1 tablespoon olive oil over medium heat and cook onion until fragrant and translucent. Add fresh tomato and season with salt, pepper, and red pepper flakes. Simmer for 3 or 4 minutes, stirring from time to time.
2. Add garlic, vegetable stock, and spinach to the skillet and cook on medium, about 2 – 3 minutes until spinach wilts just a little. Remove from heat, cover with a lid, and set aside off heat.
3. In the meantime, cook tortellini pasta according to package instructions. Drain and rinse.
4. Add cooked and drained tortellini pasta to the skillet with spinach and tomato sauce. Stir everything together to combine and warm on medium-low heat, adjust seasoning and serve the tortellini pasta in garlic spinach tomato sauce with a good sprinkle of parmesan and a drizzling of olive oil. Enjoy!