Meatless Friday: Double Spinach Tortellini

Barb Szyszkiewicz shares a simple cook's trick to add spinach to a quick-to-make pasta dinner. Download our printable recipe card!

Baby spinach is easy to add to pasta recipes with this simple cook’s trick. If you already have sauce in the freezer, this is a three-ingredient, one-pot meal that’s ready in minutes. I like to use Arrabbiata with this recipe, but you can use any sauce you prefer.

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Double Spinach Tortellini

Makes 3 servings

Ingredients:

1 10-oz package fresh spinach tortellini (frozen tortellini can also be used, but will take longer to cook)
6 oz. baby spinach
1 cup Arrabbiata sauce (or any sauce you prefer)

Directions:

Prepare tortellini as directed on the package. While it cooks, put the baby spinach into your colander and rinse it.

When the pasta is ready, drain it into the colander right over the spinach. The spinach will cook immediately.

Put the sauce into the hot pan from the pasta and warm it over low heat. Stir in the tortellini and spinach until coated in sauce.

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