Quick Tortellini Skillet
Y’all, I’ve got a CONFESSION & a BIG Announcement:
I DON'T WANT TO COOK DINNER - not tonight and not really any night lately. I love food, write about food, study food – heck, I’ve even written COOKbooks – and I am a pro at telling other people what to eat. But for the past few months, cooking dinner is the LAST thing that I want to do at the end of the day.
I mean I’m supposed to love to cook for my family, right?!? Well, not right now. I know this is just a phase (that has to do a lot with kids’ activities), BUT until then, I realized that I had to figure out a solution: a way to get HEALTHY food on the table that doesn’t break my bank account but also requires as little time in the kitchen as I can get away with!
So what’s this BIG ANNOUNCEMENT? I’m launching a new series for the next few weeks called 10-MINUTE DINNERS: What To Cook When You Don’t Want to Cook where I’ll be sharing a new meal idea every SUNDAY and WEDNESDAY. Taste, prep time and nutrition are the main priorities, and I’ll show you my tricks for using minimally processed short-cuts to create a healthy dinner that only requires 10 minutes of attention from you.
To kick it off, check out this Quick Tortellini Skillet. Tortellini, ravioli, frozen or refrigerated – you can’t mess this one-dish dinner up, and it’s ready in 9 minutes (really!). You’re biggest problem will be that the kids haven’t finished setting the table by the time it’s ready!
Let me know what you think by sharing your final product on social media! Be sure to tag me : Instagram @realfoodreallife_rd / Facebook @Real Food. Real Life. - Carolyn Williams, PHD, RD. Stay tuned for more recipes to come!
Quick Tortellini Skillet
Makes 2-3 servings // Hands-On Time: 9 minutes // Total Time: 9 minutes
Tortelllini, ravioli, frozen or refrigerated – you pick because you can’t mess this one-dish pasta dinner up! On top of that it’s ready in just UNDER 10 minutes, and it’s kid-friendly. Your biggest problem will be that it’s ready to serve before the kids have finished setting the table. I’ll take that kind of dinner drama any night!
Double the recipe if feeding more than three or feeding larger appetites. If using a frozen pasta, add 2 to 3 minutes to cook time.
1 (14.5-oz) can no-salt-added fire-roasted diced tomatoes
1 cup tomato-basil marinara (such as Classico)
1 cup water
3 to 4 minced garlic cloves
1 (9-oz) package refrigerated whole-wheat cheese tortellini or ravioli (such as Rising Moon or Buitoni)
3 cups torn baby spinach
OPTIONAL: 1/8 teaspoon kosher salt
OPTIONAL: freshly grated Parmesan cheese
Combine tomatoes, marinara, water, garlic, and salt in a skillet with sides over medium-high heat. Bring mixture to a simmer. Add tortellini, stirring to combine. Cover, reduce heat to medium, and cook 4 to 5 minutes or until pasta is al dente. Add spinach, and gently fold into sauce mixture. Cook 1 minute or until spinach is just wilted.
Serve in pasta bowls; sprinkle with cheese.
NUTRITION PER SERVING (Serving size: 1/3 of recipe): 364 Cal | 10g Fat (3g Sat, 6g Unsat) | 16g Protein | 50g Carb, 9g Fiber, 10g Sugar (0g Added Sugar) | 722mg Sodium