Photo: Erik Putz
Fresh, cheese-filled tortellini is your dinnertime solution. Try it in this easy tomato and spinach sauce for your fastest dinner act yet.
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
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.
Protein 14g, Carbohydrates 38g, Fat 13g, Fibre 3g, Sodium 903mg.
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.
Originally published in the May + June 2018 issue. Photo by Erik Putz.