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Skillet Tortellini
with spinach / zucchini / roasted bell peppers

Active: 35 min Total: 35 min

This skillet tortellini is packed with veggies and finished under the broiler to give the parmesan cheese topping a bit of color and texture.

Ingredients

Servings:
4
Metric
Skillet Tortellini with Spinach:
  • Artichokes, frozen - 6 oz, chopped
  • Zucchini - 10 oz, cubed
  • Garlic - 4 cloves, chopped
  • Roasted bell peppers - 1/2 cup, chopped (from a jar of roasted red bell peppers)
  • Tortellini, any type - 16 oz
  • Baby spinach - 5 oz, chopped
  • Butter - 3 Tbsp
  • Flour, all-purpose - 2 Tbsp
  • Oregano, dried - 1/2 tsp
  • Stock, any type - 1 1/2 cups
  • Cheese, parmesan - 2 oz, grated

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Artichokes / Zucchini / Garlic / Roasted bell peppers - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  2. Tortellini - Boil tortellini according to package directions. If prepping in advance, toss with some oil to prevent sticking. (Can be done up to 2 days ahead)
  3. Spinach - Roughly chop spinach. (Can be done up to 2 days ahead)

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Make

  1. Turn on the oven’s broiler. Place an oven rack 6” / 15 cm from the heat source.
  2. Heat a large skillet (it should be large enough to hold all of the ingredients, including tortellini) with butter over medium heat. When butter melts, add zucchini with a pinch of salt and saute until zucchini is tender, 4 to 5 minutes.
  3. Stir in flour and oregano until no dry spots remain.
  4. Pour in stock and add spinach and garlic. Saute until spinach is wilted, ~3 minutes (you can cover the pan with a lid to speed things up).
  5. Remove pan from heat and stir in tortellini, artichokes, and roasted bell peppers. Taste and season with some salt and pepper.
  6. Grate cheese over top of tortellini and place skillet under the broiler. Broil just until the parmesan topping is golden brown, ~2 minutes. (Be careful - the handle of the skillet will get very hot!)
  7. Serve tortellini immediately and enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (78)
Gluten-free (3)
Paleo (5)
Vegetarian (14)

51 reviews

I used a regular red pepper instead of roasted and I left out the artichokes because I couldn't find them. I used 1 cup stock because another review said it was soupy. I don't think it would have made a difference though because of the roux. Overall very tasty and filling!

By: Marie
Posted: Mar 28, 2019
Diet: Original
0 Helpful

Good and quick, which are the most important things for me!

By: Angela
Posted: Mar 27, 2019
Diet: Original
0 Helpful

This had a good flavor and came together quickly. I skipped the broiler step because I portioned this out and took it for work lunches, so I'm sure that would have made it even better! I liked the flavor overall, but ended up adding salt and lemon juice at the end to brighten it up a bit.

By: Melissa
Posted: Mar 26, 2019
Diet: Original
0 Helpful

Fantastic! One that my kids liked.

By: Bennion
Posted: Mar 23, 2019
Diet: Vegetarian
0 Helpful

Quick and easy with good flavors. Not a phenomenal dish, but pretty good and comes together quickly.

By: Marin
Posted: Mar 22, 2019
Diet: Original
0 Helpful

Worked out wonderfully. Really tasty!

By: Jenna
Posted: Mar 21, 2019
Diet: Original
0 Helpful