Cheese Tortellini with Cherry Tomatoes
Elevate your weeknight dinner routine with this quick and flavorful Cheese Tortellini with Cherry Tomatoes recipe—a vibrant pasta dish that’s ready in just 25 minutes! Featuring tender cheese tortellini tossed in a garlic-infused olive oil sauce with blistered cherry tomatoes, this recipe offers a perfect balance of creamy, tangy, and savory notes. Fresh basil and grated Parmesan add a burst of herbaceous and cheesy goodness to every bite, while optional red pepper flakes give a subtle kick for spice lovers. Perfect for busy days or casual entertaining, this dish is as easy to make as it is delightful to eat. Serve it warm with a side of crusty bread or a crisp green salad for a well-rounded and satisfying meal. Keywords: cheese tortellini recipe, pasta with cherry tomatoes, quick weeknight pasta, garlic tomato sauce, Parmesan basil pasta.
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Recipe Information
Ingredients
- 12 oz Cheese tortellini
- 2 cups Cherry tomatoes
- 3 tbsp Olive oil
- 2 pieces Garlic cloves
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 tsp Red pepper flakes (optional)
- 0.25 cup Fresh basil leaves
- 0.5 cup Parmesan cheese (grated)
- 4 quarts Water
Instructions
Bring 4 quarts of water to a boil in a large pot. Once boiling, add a pinch of salt and the cheese tortellini. Cook according to the package instructions (usually 3-5 minutes) until tender. Drain and set aside.
While the tortellini cooks, heat 3 tablespoons of olive oil in a large skillet over medium heat.
Peel and mince the garlic cloves. Add the minced garlic to the skillet and sauté for 1 minute until fragrant, being careful not to burn it.
Add the cherry tomatoes to the skillet and cook for 5-7 minutes, stirring occasionally, until the tomatoes blister and begin to soften.
Season the tomatoes with 1 teaspoon of salt, 0.5 teaspoon of black pepper, and 0.25 teaspoon of red pepper flakes if using. Stir to combine.
Reduce the heat to low and add the cooked tortellini to the skillet. Gently toss to coat the tortellini in the tomato mixture.
Tear or chop the fresh basil leaves and sprinkle them over the pasta. Stir to combine.
Remove the skillet from the heat and sprinkle the grated Parmesan cheese over the tortellini. Gently toss to evenly distribute the cheese.
Serve immediately while warm, optionally garnished with extra Parmesan cheese and whole basil leaves.
Nutrition Facts
Calories |
433 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.0 g | 30% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 1114 mg | 48% | |
| Total Carbohydrate | 35.7 g | 13% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 2.3 g | ||
| Protein | 20.7 g | 41% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 533 mg | 41% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 237 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
