10‑Minute Tortellini – Quick Bright Pasta

• fresh spinach and ricotta tortellini250 g
• olive oil↗1 tbsp
• cherry tomatoes250 g
• parsley packets2 pcs

  leaves roughly chopped

• finely grated parmesan3 tbsp

Step-by-step instructions

1. 1

   Cook the tortellini in salted water for 2 minutes until al dente. While they cook, heat the olive oil in a large skillet and sauté the cherry tomatoes until they begin to burst.

2. 2

   When the pasta is ready, quickly drain, reserving about ½ cup of the cooking water. Return the skillet to high heat, add the tortellini, parsley leaves, a splash of the reserved water and most of the grated parmesan. Toss to heat through, season with black pepper and salt to taste. Serve, sprinkled with the remaining parmesan.