Tortellini with Spinach and Brown Butter

Cheese Tortellini With Spinach, Peas, and Brown Butter
Anna Williams
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preparation
25
minutes
cooking
25
minutes
Serves 4

Ingredients

1
pound
fresh or frozen cheese tortellini
1
cup
frozen peas
4
tablespoons
(1/2 stick) unsalted butter
1
small bunch flat-leaf spinach, thick stems removed (about 6 cups)
1
medium beefsteak tomato, coarsely chopped
1
teaspoon
finely grated lemon zest, plus 1 tablespoon lemon juice
kosher salt and black pepper

Directions

  1. Cook the tortellini according to the package directions, adding the peas during the last minute of cooking.
  2. Meanwhile, melt the butter in a large skillet over medium heat and cook, stirring frequently, until golden, 2 to 3 minutes.
  3. Add the spinach and tomato and cook, tossing occasionally, until the spinach is wilted and the tomato begins to soften, 4 to 5 minutes more.
  4. Add the tortellini, peas, lemon zest and juice, ½ teaspoon salt, and ¼ teaspoon pepper to the skillet and toss to combine.
Sarah Copeland
September 2012

Nutritional Information

  • Per Serving
  • Calories 491
  • Fat 19 g
  • Sat Fat 11 g
  • Cholesterol 73 mg
  • Sodium 833 mg
  • Protein 20 g
  • Carbohydrate 62 g
  • Sugar 8 g
  • Fiber 6 g
  • Iron 4 mg
  • Calcium 222 mg
What does this mean? See Nutrition 101.

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