Cheese-stuffed tortellini is an incredible taste partner for spinach and crushed tomatoes. All those zesty and bright flavours help lighten and brighten the little rings, taking them into fall pasta season.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
/ serving 4 people
/ serving 4 people
Fresh Cheese Tortellini(ContainsEgg/Oeuf, Milk/Lait, Wheat/Blé)
Sweet Bell Pepper
Salt and Pepper*
Before starting, wash and dry all produce.Don't have a garlic press? Lay the garlic cloves on a chopping board, then place a chef’s knife on top and press down firmly to crush. Finely chop the garlic. Add 10 cups water and 2 tsp salt in a large pot. Cover and bring to a boil over high heat. Core, then cut pepper into 1/2-inch pieces. Peel, then cut shallots into 1/4-inch pieces. Peel, then mince or grate garlic.
Add tortellini to the pot of boiling water. Cook, stirring occasionally, until tender, 2-3 min. Reserve 1/2 cup pasta water. Drain and return to the same pot, off heat. Set aside.
While tortellini cooks, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then shallots and peppers. Cook, stirring occasionally, until peppers are tender-crisp, 4-5 min. Add garlic and Italian Seasoning. Cook, stirring often, until fragrant, 1 min.
Add crushed tomatoes, half the balsamic glaze and 1 tsp sugar to the pan with peppers. Stir together, then reduce heat to medium-low. Simmer, stirring occasionally, until slightly thickened, 8-10 min.
Add marinara sauce, spinach, reserved pasta water and half the Parmesan to the pot with the tortellini. Toss together, until spinach wilts, 1 min. Season with salt and pepper.
Divide pasta between bowls. Drizzle over remaining balsamic glaze and remaining Parmesan.