Tri-Color Tortellini Recipe
This tri-color tortellini recipe is an easy and delicious weeknight dinner. Tossed with a creamy basil pesto sauce, this quick meal is made in just 20 minutes!
Ingredients
- 16 ounces tri-color tortellini dried or fresh
- 1 cup basil pesto homemade or store bought
- ¼ cup heavy cream
- grated parmesan cheese for serving
Instructions
- Cook the tortellini in boiling salted water until al dente, according to the package directions.
- While the tortellini is cooking, the homemade pesto can be made or this step can be used if store bought pesto is being used.
- When the tortellini is cooked to al dente, drain all but ¼ cup of the pasta cooking water from the pasta.
- Return the pasta back to the pot and toss with pesto, reserved pasta water and the heavy cream.
- Serve hot, topped with extra parmesan cheese, if desired.
Notes
- Cooking the pasta in boiling salted water will add flavor to the dish. Make sure to only cook it until al dente so it doesn't become mushy.
- The reserved pasta water will add extra flavor to the dish and will also help the sauce stick to the pasta. If you forget, extra cream or vegetable broth can be added instead.
Substitutions and Variations
- Tortellini - Dried or fresh tri-color tortellini may be used as well as regular cheese or spinach cheese tortellini.
- Meat - Add grilled chicken, Italian sausage or meatballs to the finished sauce.
Storage Suggestions
Leftover tri-color tortellini will keep in an airtight container in the refrigerator for 3-5 days and can be reheated in the microwave or on the stovetop over low heat. A little bit of extra cream or broth can be added to help prevent the pasta from becoming dry.Nutrition
Serving: 2cupsCalories: 524kcalCarbohydrates: 46gProtein: 14gFat: 33gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gCholesterol: 62mgSodium: 758mgPotassium: 94mgFiber: 5gSugar: 3gVitamin A: 741IUVitamin C: 3mgCalcium: 171mgIron: 2mg
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