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- 12 oz cheese tortellini (fresh or frozen) - 1 cup cherry tomatoes, halved - 1 cup baby spinach The main stars of this dish are the cheese tortellini, cherry tomatoes, and baby spinach. The cheese tortellini brings a rich and creamy flavor. I love using fresh or frozen tortellini, as both work well. Cherry tomatoes add a sweet burst of flavor. Halve them for even cooking and easier bites. The baby spinach gives a nice pop of green and adds nutrients. - 1/2 cup basil pesto (store-bought or homemade) - 2 cups vegetable broth - 1 tablespoon olive oil For pantry staples, basil pesto is key. You can use store-bought or make your own if you feel adventurous. I find that homemade pesto can add a unique touch. Vegetable broth is essential for cooking the tortellini. It adds depth to the dish. Olive oil helps sauté the tomatoes and adds healthy fats. - 1/4 teaspoon red pepper flakes - Grated Parmesan cheese for serving - Fresh basil leaves for garnish Optional additions can elevate your meal. Red pepper flakes give a nice heat. Adjust to your spice level. Grated Parmesan cheese adds a salty kick when serving. Fresh basil leaves not only look great but also enhance the flavor. They bring a nice aroma to the dish. - Heating the olive oil Start by pouring the olive oil into a large skillet. Heat it over medium heat. You want it hot but not smoking. This oil adds flavor and helps cook the tomatoes. - Sautéing cherry tomatoes Next, add the halved cherry tomatoes to the skillet. Sauté them for about 2-3 minutes. Watch as they soften and release their juices. This step builds a tasty base for the dish. - Adding vegetable broth Pour in the vegetable broth next. Bring it to a gentle boil. This broth adds great flavor to the tortellini as it cooks. - Cooking the tortellini Now, add the cheese tortellini to the skillet. Reduce the heat to low and cover. Cook it according to the package instructions, usually around 6-8 minutes. Check it often to ensure the tortellini is tender and cooked through. - Mixing in spinach and pesto Once the tortellini is ready, stir in the baby spinach and basil pesto. Mix well until the spinach wilts. The pesto coats everything in a creamy, delicious sauce. - Seasoning and serving suggestions Now, season your dish with salt, pepper, and red pepper flakes if you like a bit of heat. Serve immediately with grated Parmesan cheese and fresh basil on top. This adds extra flavor and makes your dish look beautiful! Using homemade pesto makes a big difference. Fresh basil packs a stronger flavor than store-bought. You can blend basil, garlic, nuts, and oil for a great taste. If you’re short on time, store-bought pesto works too. It’s still yummy and cuts down on prep time. If you want to skip the Parmesan cheese, try nutritional yeast. It adds a cheesy flavor without dairy. You can also use crumbled feta or goat cheese as a tasty substitute. They bring their own unique flavors to the dish. To ensure the tortellini cooks evenly, stir it gently. This helps prevent sticking. Keep the heat low after adding the tortellini. It allows for a gentle simmer and better cooking. If you want a little kick, add red pepper flakes. Start with a little, then taste it. You can always add more if you like heat. This simple step elevates the dish and makes it more exciting. {{image_2}} You can change the pasta type in this dish. Try using bowtie, penne, or even whole wheat pasta. Each will add a unique twist. If you want protein, add chicken or shrimp. Cook the meat first, then add it to the skillet with the tortellini. This adds flavor and makes the meal heartier. Feel free to mix in different vegetables. Zucchini, bell peppers, or asparagus work well in this recipe. They add color and nutrients. You can also try different pesto flavors. Sun-dried tomato, spinach, or arugula pesto can give a fun twist. Each flavor keeps the dish exciting and fresh. To keep your One-Pot Pesto Tortellini Skillet fresh, store it well. First, let it cool down to room temperature. Then, place it in an airtight container. This helps prevent moisture loss. You can refrigerate it for up to three days. If you want to keep it longer, freezing is a great option. Portion the dish into freezer-safe bags or containers. Make sure to remove as much air as possible before sealing. You can freeze it for up to three months. When you're ready to eat, just thaw it overnight in the fridge. Reheating your leftover pesto tortellini is easy. I recommend using the stove for the best results. Just add a splash of vegetable broth or water to a skillet, then warm it over medium heat. Stir it often so it heats evenly. This helps keep the texture nice. If you prefer the microwave, place it in a safe dish. Add a little broth or water, and cover it loosely. Heat it in short intervals, stirring in between. This keeps the flavor fresh and vibrant. Enjoy your meal again! Can I use frozen tortellini? Yes, you can use frozen tortellini. It cooks well in this recipe. Just follow the package instructions. This saves time and makes it easy for busy cooks. How do I make homemade pesto? To make homemade pesto, blend fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil. Use a food processor for a smooth mix. Adjust the flavors to your taste. This adds a personal touch to your dish. Is this recipe vegetarian? Yes, this recipe is vegetarian. It uses cheese tortellini and fresh veggies. This makes it a tasty choice for those who do not eat meat. Can this recipe be made gluten-free? Yes, you can make it gluten-free. Just use gluten-free tortellini. Many brands offer good options. Be sure to check the labels for any hidden gluten. What to serve with One-Pot Pesto Tortellini Skillet? Serve this dish with a fresh salad or garlic bread. A light Italian salad works well. It adds crunch and freshness to your meal. How to elevate the meal for guests? To impress guests, add grilled chicken or shrimp. You can also serve it with a nice wine. Garnish with extra basil and Parmesan for a fancy touch. This recipe for One-Pot Pesto Tortellini Skillet brings together simple yet flavorful ingredients. You learned how to cook cheese tortellini, sauté cherry tomatoes, and mix in fresh spinach. Adding variations like chicken or different vegetables can enhance your dish even more. Remember to store leftovers properly to keep them fresh. This meal is not just easy; it's also flexible for your taste. I hope you enjoy making and sharing it. Happy cooking!

One-Pot Pesto Tortellini Skillet

Savor the deliciousness of this One-Pot Pesto Tortellini Skillet that packs flavor and simplicity into one meal! Ready in just 20 minutes, this recipe combines tender cheese tortellini, fresh cherry tomatoes, and baby spinach, all coated in rich basil pesto. It's perfect for busy nights or when you want to impress guests with minimal effort. Click through to discover the full recipe and elevate your dinner game!
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Ingredients
  

12 oz cheese tortellini (fresh or frozen)

1 cup cherry tomatoes, halved

1 cup baby spinach

1/2 cup basil pesto (store-bought or homemade)

2 cups vegetable broth

1 tablespoon olive oil

1/4 teaspoon red pepper flakes (optional)

Salt and pepper to taste

Grated Parmesan cheese for serving (optional)

Fresh basil leaves for garnish

Instructions
 

In a large skillet, heat the olive oil over medium heat.

    Add the cherry tomatoes and sauté for about 2-3 minutes until they begin to soften.

      Pour in the vegetable broth and bring it to a gentle boil.

        Add the cheese tortellini to the skillet, reduce the heat to low, and cover the skillet. Cook according to package instructions, usually around 6-8 minutes until the tortellini is tender.

          Once the tortellini is cooked, stir in the baby spinach and pesto, mixing until the spinach wilts and everything is evenly coated.

            Season with red pepper flakes (if using), salt, and pepper to taste.

              Serve immediately, garnished with grated Parmesan cheese and fresh basil leaves on top.

                Prep Time, Total Time, Servings: 5 mins | 20 mins | 4 servings