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Skillet Cacio e Pepe Tortellini With Wilted Greens

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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.

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

  1. 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.
  2. In a large skillet over medium heat, melt the butter. Add the black pepper and toast for about 1 minute, until fragrant.
  3. Add the drained tortellini to the skillet and toss to coat in the butter and pepper.
  4. 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.
  5. Add the baby spinach or chopped kale. Stir until the greens are wilted, about 1–2 minutes more.
  6. 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

Find it online: https://yumfamilyrecipes.com/skillet-cacio-e-pepe-tortellini-with-wilted-greens/