Roasted Red Pepper Tortellini Skillet

Cheese tortellini simmered in a creamy roasted red pepper and garlic sauce with spinach and Parmesan for an easy 30-minute vegetarian skillet dinner.

Prep: 10 min · Cook: 20 min · Yield: 4 · Method: Stovetop

Ingredients

• 20 ounces cheese tortellini
• 12 ounces jarred roasted red peppers
• 4 ounces cream cheese
• 3 cloves garlic
• 5 ounces baby spinach
• 0.75 cup parmesan cheese
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon red pepper flakes

Cooking instructions

1. Bring a large pot of salted water to a boil. Cook the tortellini according to the package directions until tender. Reserve 1 cup of cooking water, then drain. (about 10 min)
2. Meanwhile, add the roasted peppers, cream cheese, garlic, salt, black pepper, and red pepper flakes to a blender. Blend until smooth. (about 2 min)
3. Heat the olive oil in a large skillet over medium heat. Pour in the pepper sauce and simmer, stirring occasionally, until hot and slightly thickened. (about 5 min) — Medium heat
4. Add the spinach and cook, stirring, until wilted. Loosen the sauce with reserved pasta water as needed. (about 2 min) — Medium heat
5. Add the drained tortellini and Parmesan to the skillet. Toss gently over low heat until coated and creamy. Serve hot. (about 1 min) — Low heat