Why You’ll Love Skillet Cacio e Pepe Tortellini With Wilted GreensRecipe
This recipe is perfect for busy weeknights — it’s quick, minimal‑cleanup, and full of flavor. With just a handful of ingredients you get golden seared tortellini, bold black pepper, nutty Pecorino Romano, and healthy wilted greens all in one pan. No need to boil pasta separately!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
5 tablespoons olive oil, divided
2 packages fresh cheese tortellini or 1 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
Directions
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Sear the tortellini: Heat 3 tablespoons of olive oil in a 12‑inch skillet over medium heat until shimmering. Add the tortellini in an even layer and cook, tossing occasionally, until lightly browned in spots (about 2–4 minutes).
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Cook the pasta: Add the water, kosher salt, and black pepper. Stir to combine, scraping up browned bits from the pan. Cover with a lid or baking sheet and cook, stirring occasionally, until the pasta is tender and most of the water has evaporated (about 3–5 minutes).
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Add greens and cheese: Remove the skillet from heat. Stir in the greens handful by handful until wilted, about 2 minutes. Add the remaining olive oil and the grated Pecorino Romano and toss to coat. Serve with extra cheese and black pepper on top.
Servings and timing
Serves 4.
Prep time: about 10 minutes
Cook time: about 15 minutes
Total time: around 25 minutes
Variations
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Greens swap: Use baby spinach, arugula, or Swiss chard instead of baby kale.
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Protein boost: Add cooked chicken breast, shrimp, or crispy pancetta for extra protein.
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Cheese twist: Substitute part of the Pecorino Romano with Parmesan for a milder, creamier taste.
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Heat: Sprinkle red pepper flakes into the oil with the tortellini for a little kick.
Storage/Reheating
Storage: Refrigerate leftovers in an airtight container for up to 5 days.
Reheating: Warm gently in a skillet over medium‑low heat with a splash of water or broth to rehydrate the pasta.
FAQs
How do I prevent the tortellini from sticking?
Make sure to stir occasionally while the pasta cooks in the water and scrape up the browned bits from the pan frequently.
Can I use dried tortellini?
This recipe works best with fresh or frozen tortellini. If using dried, you may need more water and a longer cooking time.
What should I serve with this dish?
A crisp green salad and crusty bread make great accompaniments.
Is this dish vegetarian?
Yes — this recipe is vegetarian as written. Add meat if desired.
Can I make this gluten‑free?
Yes — use gluten‑free tortellini and ensure your cheese and seasonings are gluten‑free.
How do I store leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 5 days.
Can I freeze this?
Pasta texture may change after freezing; it’s best enjoyed fresh or refrigerated.
What kind of skillet should I use?
A 12‑inch cast iron or heavy‑bottomed skillet works well for even heat distribution.
Can I add garlic?
Yes — add minced garlic when searing the tortellini for extra flavor.
How peppery should it be?
Cacio e pepe is traditionally bold with black pepper, so don’t be shy — adjust to taste.
Conclusion
This Skillet Cacio e Pepe Tortellini With Wilted Greens is a satisfying, quick, one‑pan dinner that doesn’t skimp on flavor. With golden pasta, bold pepper, salty Pecorino, and fresh greens all cooked together, it’s an easy yet impressive meal perfect for weeknights or relaxed weekend dinners alike.
Skillet Cacio e Pepe Tortellini With Wilted Greens
This easy Skillet Cacio e Pepe Tortellini with Wilted Greens is a one-pan, 20-minute weeknight dinner that combines cheesy tortellini with the peppery bite of cacio e pepe and a healthy dose of wilted greens.
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 mins
- Yield: 2 to 3 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 1 (9-ounce) package refrigerated cheese tortellini
- 2 tablespoons unsalted butter
- 1 tablespoon freshly cracked black pepper
- 1/4 cup pasta water (reserved from cooking tortellini)
- 1/2 teaspoon kosher salt
- 2 ounces Parmesan cheese, finely grated (about 1 cup), plus more for serving
- 2 ounces Pecorino Romano cheese, finely grated (about 1 cup), plus more for serving
- 4 cups baby spinach or chopped kale
Instructions
- Bring a medium saucepan of water to a boil and cook the tortellini according to the package directions. Reserve 1/4 cup of pasta water before draining.
- In a large skillet over medium heat, melt the butter. Add the black pepper and toast for about 1 minute, until fragrant.
- Add the drained tortellini to the skillet and toss to coat in the butter and pepper.
- Reduce the heat to low. Add the reserved pasta water, salt, Parmesan, and Pecorino cheese. Stir constantly until the cheese melts and forms a sauce, about 1–2 minutes.
- Add the baby spinach or chopped kale. Stir until the greens are wilted, about 1–2 minutes more.
- Serve immediately with more cheese on top, if desired.
Notes
- Use freshly cracked pepper for the best flavor.
- You can substitute kale for spinach or use a mix of greens.
- Use good quality cheese for the most flavorful sauce.
- This dish is best served fresh, but leftovers can be reheated gently on the stovetop.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 2g
- Sodium: 860mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 85mg
