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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

Really really good and super easy.

By: Bill
Posted: Mar 18, 2019
Diet: Original
0 Helpful

I think I cooked the baby spinach too long because it turned a little bitter. Next time I would increase the peppers to balance it out a little.

By: Jenna
Posted: Mar 17, 2019
Diet: Original
0 Helpful

A bit liquidy. Flavor was there but next time I will reduce the stock.

By: Mel
Posted: Mar 17, 2019
Diet: Original
0 Helpful

Huge fan!!!! Very spinachy, which I like. I used roasted red peppers.

By: Erin
Posted: Mar 16, 2019
Diet: Paleo
0 Helpful

I was SO EXCITED to eat leftovers today! Great one skillet meal!

By: Kathy
Posted: Mar 16, 2019
Diet: Original
0 Helpful

Yum! Came together quickly. Couldn't find frozen artichokes so I used jarred. Upped the spinach and peppers a bit. Very tasty!

By: Kelley
Posted: Mar 15, 2019
Diet: Original
0 Helpful