Roasted Tomato & Mozzarella Tortelloni with Peas, Spinach, Carrot and Parmigiano Cheese
- 5-10
- min
cooking time
- 2/3
- servings
- Easy
- difficulty
Roasted Tomato & Mozzarella Tortelloni with Peas, Spinach, Carrot and Parmigiano Cheese
Roasted Tomato & Mozzarella Tortelloni with Peas, Spinach, Carrot and Parmigiano Cheese
Ingredients
- One 10-oz package Giovanni Rana Roasted Tomato & Mozzarella Tortelloni
- One heaped cup fresh or frozen peas thawed
- 2 tbsp carrot, onion and celery chopped
- 4 tbsp extra virgin olive oil + extra for drizzling
- 2 cups baby spinach
- 3/4 cup Parmigiano shavings to serve
- salt and black pepper
Preparation
Heat the oil in a large skillet, add chopped carrot, onion and celery and cook for 2 minutes until fragrant. Add peas and continue cooking on medium high heat for 4-5 minutes or until “al dente”. Season with salt and pepper.
In the meantime, cook the Tortelloni in a large saucepan of salted boiling water according to package instructions and drain, reserving ½ cup of the cooking water. Add the Tortelloni to the skillet with reserved liquid and baby spinach and toss to combine.
Divide between plates. Drizzle with extra oil, top with Parmigiano shavings and serve.
- 10-15
- Easy
- 10-15
- easy
- 5-10
- Easy
