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Stovetop, Pot (large)
Wash the kale & strip the leaves from the stem. Roughly chop the leaves & thinly slice the stems.
Wash & halve the tomatoes.
In a pot of salted, boiling water, cook the tortellini according to package instructions. Reserve a 1/4 cup of cooking liquid. Strain the tortellini & set aside in a bowl.
In the same pot, heat a drizzle of oil over medium heat. Add kale & tomatoes. Stir & cook for 1 min. Cover & steam for 2-3 more min.
Uncover the pot. Stir in spinach until wilted, about 1 min. Add the reserved pasta water & stir.
Reduce the heat & gently stir in the cooked tortellini.
Turn off the heat & stir in the pesto until everything is evenly coated.
Serve immediately in a bowl. Top with grated parmesan cheese & enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Tuscan Tortellini" contains 708 Energy, 39 g of Fat, 67 g of Carbohydrates, 24 g of Protein, 6 g of Fiber.