Description
A quick and delicious skillet dish featuring cheese tortellini, classic cacio e pepe flavors, and wilted greens, perfect for a satisfying weeknight meal.
Ingredients
5 tablespoons olive oil, divided
2 (8 to 9-ounce) packages fresh cheese tortellini, or 1 (16- to 20-ounce) bag frozen cheese tortellini
1 teaspoon kosher salt
2 teaspoons freshly ground black pepper, plus more for serving
1 1/2 cups water
3 ounces baby kale or spinach (about 3 packed cups)
1 cup finely grated Pecorino Romano cheese, plus more for serving
Instructions
- Heat 3 tablespoons of olive oil in a 12-inch cast iron skillet over medium heat until shimmering. Add the tortellini in an even layer and cook, tossing occasionally, until nicely browned in spots, 2 to 4 minutes.
- Add the water, kosher salt, and black pepper. Stir with a wooden spoon, scraping up browned bits from the bottom of the pan. Cover with a lid or baking sheet and cook, stirring occasionally, until the pasta is tender, glossy, and almost all of the water has evaporated, 3 to 5 minutes.
- Remove from the heat and stir in the greens, handfuls at a time, until just wilted, about 2 minutes. Stir in the grated Pecorino Romano cheese and the remaining 2 tablespoons of olive oil.
- Serve garnished with additional grated cheese and freshly ground black pepper. Refrigerate leftovers in an airtight container for up to 5 days.
Notes
If using a baking sheet as a lid, handle it with a potholder as it gets hot.
Refrigerate leftovers in an airtight container for up to 5 days.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Course
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 670
- Sugar: Not specified
- Sodium: Not specified
- Fat: 33g
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: 69g
- Fiber: Not specified
- Protein: 26g
- Cholesterol: Not specified
