Pesto Tortellini with Sun-Dried Tomatoes
This is the dinner you make when you have absolutely nothing left to give. Store-bought tortellini + jarred pesto + sun-dried tomatoes + spinach = a legitimate Italian meal in 10 minutes. It’s the kind of lazy cooking that still tastes intentional.
Why You’ll Love This Recipe
- Legitimately ready in 10 minutes
- Uses store-bought shortcuts that actually taste great
- One pot for cooking, one bowl for tossing
- Rich, satisfying, and vegetarian
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Pesto Tortellini with Sun-Dried Tomatoes
Ingredients
- 1 package (20 oz) refrigerated cheese tortellini
- 1/3 cup basil pesto (jarred is fine)
- 1/3 cup sun-dried tomatoes (oil-packed), sliced
- 2 cups fresh baby spinach
- 1/4 cup shaved parmesan
- 2 tablespoons pine nuts (optional)
- Red pepper flakes to taste
Instructions
- Cook tortellini according to package directions. Reserve 1/2 cup pasta water before draining.
- Return the drained tortellini to the pot (heat off).
- Add pesto and sun-dried tomatoes. Toss to coat, adding pasta water a splash at a time for a saucier consistency.
- Add baby spinach and stir gently — the residual heat will wilt it in 30 seconds.
- Serve topped with shaved parmesan, pine nuts, and a pinch of red pepper flakes.
Recipe Tips
- Refrigerated (fresh) tortellini cooks in 3-4 minutes. Dried takes longer — use fresh for the 10-minute promise.
- Oil-packed sun-dried tomatoes add more flavor than dry-packed. Use a tablespoon of the oil in the sauce too.
- Make it non-vegetarian: toss in diced grilled chicken or crumbled Italian sausage.
- This reheats well — add a splash of water or broth when reheating to loosen the pesto.
Calories: 460 | Protein: 18g | Fat: 20g | Carbs: 52g
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Nutritional information is estimated and may vary based on ingredients used.
