Spinach-Artichoke Cheesy Tortellini
This cozy one-pot tortellini comes together in minutes thanks to Trader Joe’s Artichoke Antipasto and quick-wilting baby spinach.
Serves4
Prep5 minutes
Cook3 minutes to 5 minutes
Don’t let dip have all the fun! Here, the seriously good combination of spinach and artichokes takes the form of a cheesy one-pot pasta. Boil quick-cooking fresh spinach tortellini until al dente; add in a garlicky artichoke sauce, a bag of baby spinach, and plenty of shaved Parmesan, for good measure; and dig in (just 10 minutes later!).
A jar of Trader Joe’s artichoke antipasto is the true hero here: It packs in loads of flavor with no work on your end and becomes an instant sauce for the pasta. With a few jars stocked in your pantry at all times, you’re just minutes away from pasta perfection.
Spinach-Artichoke Cheesy Tortellini
This cozy one-pot tortellini comes together in minutes thanks to Trader Joe’s Artichoke Antipasto and quick-wilting baby spinach.
Prep time 5 minutes
Cook time 3 minutes to 5 minutes
Serves 4
Ingredients
- 2 (10-ounce) packages
Trader Joe’s fresh Spinach Tortellini
- 1 (12-ounce) jar
Trader Joe’s Artichoke Antipasto
- 1 (6-ounce) bag
Trader Joe’s Baby Spinach
Grated Parmesan cheese, for serving (optional)
Instructions
Bring a large pot of salted water to a boil. Add 2 (10-ounce) packages fresh Spinach Tortellini and cook until al dente, 2 to 3 minutes.
Drain, then return to the pot. Add 1 (12-ounce) jar Artichoke Antipasto and 1 (6-ounce) bag baby spinach. Toss until the spinach is just wilted and the tortellini is well coated in sauce, 1 to 2 minutes. Garnish with grated Parmesan cheese, if desired.
Recipe Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.