Cheese Tortellini With Spinach & Goat Cheese

"This is a wonderful meal, quick and easy. Looks wonderful so it would work for company but easy enough for a work night!"
 
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photo by twostickbugs_5049485 photo by twostickbugs_5049485
photo by twostickbugs_5049485
Ready In:
10mins
Ingredients:
6
Serves:
4-6
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ingredients

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directions

  • In a large pot, boil water for tortellini. Once the water comes to a boil, add salt if desired and cook pasta.
  • In the meantime, put the pesto, spinach, goat cheese, lemon zest & juice in a large serving bowl.
  • Drain the tortellini and add to the serving bowl.
  • Add about ¼ cup of the cooking water and toss.
  • Goal is to melt the cheese and pesto, but not to make a watery sauce.
  • The sauce should really cling to the pasta, so be careful NOT to add TOO MUCH water.
  • Grind some pepper over the top.
  • Taste, adjust seasonings and serve.

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Reviews

  1. I used cheese ravioli instead of the tortellini. It was very creamy, the lemon adds brightness to the cheese sauce, and very tangy from the goat cheese. I would maybe add some sauteed garlic to round out the flavors next time. Great use of spinach.
     
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Tweaks

  1. I used cheese ravioli instead of the tortellini. It was very creamy, the lemon adds brightness to the cheese sauce, and very tangy from the goat cheese. I would maybe add some sauteed garlic to round out the flavors next time. Great use of spinach.
     

RECIPE SUBMITTED BY

I live in Omaha NE and am an audiologist at Boys Town National Research Hospital. I love to cook, as does my husband Michael. In the summer, we have a large garden and try to use alot of fresh fruits/veggies in our cooking. We have a 5 year old daughter, Kate and almost 2 year old son Sam and enjoy introducing them to new foods. One of their favorites is fresh pesto smeared on crackers!
 
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