Ingredients
-
350 g
fresh
cheese tortellini
-
3 tbsp
olive oil
-
1
onion
, chopped
-
½ tsp
salt
-
680-mL jar
passata
-
4 cups
baby spinach
-
1 cup
finely grated
Parmesan
-
2 tbsp
chopped
fresh basil
Instructions
- Bring a large pot of salted water to a boil and cook pasta following package directions. Reserve ½ cup pasta water before draining.
- Heat oil in a large saucepan over medium. Add onion, garlic and salt, and cook until softened, about 5 min.
- Add passata and bring to a boil. Reduce heat to medium and simmer until sauce is thickened, about 12 min.
- Stir in pasta, spinach, Parmesan and basil until spinach is just wilted, about 1 min. Add a splash of pasta water if sauce needs thinning out. Garnish with more Parmesan.
Tip
Don’t waste a drop of that delicious tomato flavour! Swirl 2 tbsp water around in a nearly empty pasta bottle and add to sauce.
Nutrition (per serving)
- Calories
- 331,
- Protein
- 14 g,
- Carbohydrates
- 38 g,
- Fat
- 13 g,
- Fibre
- 3 g,
- Sodium
- 903 mg.
Originally published in the May + June 2018 issue. Photo by Erik Putz.
