Tortellini with Spinach and Brown Butter

cheese-tortellini
Photo by Anna Williams
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 491 calories
    • 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
  • September 2012

Ingredients

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