Tortellini Toss with Herbed Goat Cheese
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Category： 未選択 Publish Date： 2020/ 11/ 13Tortellini Toss with Herbed Goat Cheese
From Good Housekeeping
triple-tested at the Good Housekeeping Research Institute
In just 25 minutes and with only five ingredients, your family can enjoy this delicious main-dish pasta recipe.
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Nutritional Information
Calories 485
Total Fat 16g
Saturated Fat 7g
Cholesterol 77mg
Sodium 880mg
Total Carbohydrate 60g
Dietary Fiber 9g
Sugars --
Protein 23g
Calcium --
tortellini toss herbed goat cheese
Kate Sears
Serves: 4
Total Time: 25 min
Prep Time: 10 min
Ingredients
U.S. Metric Conversion chart
2 package(s) (9-ounce) Travel Agency Hong Kong refrigerated cheese tortellini
1 bag(s) (5- to 6-ouce) baby spinach
1/2 teaspoon(s) grated lemon peel
1/4 cup(s) oil-packed sun-dried tomatoes, drained and chopped
1 tablespoon(s) oil from tomatoes
2 ounce(s) herbed goat cheese, crumbled (1/2 cup)
Directions
Heat large, covered saucepot electric motor ac of salted water to boiling on high. Cook tortellini as label directs. Reserve 1/4 cup pasta cooking water; drain tortellini and return to saucepot with reserved cooking water. Stir in spinach.
Into saucepot with cooked tortellini, stir lemon peel and chopped sun-dried tomatoes and their oil; toss to coat. Transfer to 4 serving bowls and sprinkle with goat cheese to serve.
triple-tested at the Good Housekeeping Research Institute
In just 25 minutes and with only five ingredients, your family can enjoy this delicious main-dish pasta recipe.
Recipe Photos Reviews Other Versions
Save this recipe
Add ingredients to my shopping list
Submit your version
Nutritional Information
Calories 485
Total Fat 16g
Saturated Fat 7g
Cholesterol 77mg
Sodium 880mg
Total Carbohydrate 60g
Dietary Fiber 9g
Sugars --
Protein 23g
Calcium --
tortellini toss herbed goat cheese
Kate Sears
Serves: 4
Total Time: 25 min
Prep Time: 10 min
Ingredients
U.S. Metric Conversion chart
2 package(s) (9-ounce) Travel Agency Hong Kong refrigerated cheese tortellini
1 bag(s) (5- to 6-ouce) baby spinach
1/2 teaspoon(s) grated lemon peel
1/4 cup(s) oil-packed sun-dried tomatoes, drained and chopped
1 tablespoon(s) oil from tomatoes
2 ounce(s) herbed goat cheese, crumbled (1/2 cup)
Directions
Heat large, covered saucepot electric motor ac of salted water to boiling on high. Cook tortellini as label directs. Reserve 1/4 cup pasta cooking water; drain tortellini and return to saucepot with reserved cooking water. Stir in spinach.
Into saucepot with cooked tortellini, stir lemon peel and chopped sun-dried tomatoes and their oil; toss to coat. Transfer to 4 serving bowls and sprinkle with goat cheese to serve.
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