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Tortellini with Spinach and Brown Butter

Cheese Tortellini With Spinach, Peas, and Brown Butter
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Serves 4| Hands-On Time: | Total Time:



  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.
By September, 2012

Nutritional Information

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

Quick Tip

Stick of butter
Besides adding a rich, toasty note to pasta, brown butter makes a tasty sauce for fish and steamed vegetables. Watch the butter as it cooks: It will begin to brown and smell nutty once the foam has subsided. (If it smells burned, you’ve gone too far.)

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.