Tortellini with spinach, walnuts and tomatoes recipe

  • Serves 2
  • 5 mins to prepare and 15 mins to cook
  • 394 calories / serving
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tortellini with spinach and walnuts HERO

Cook the tortellini in boiling water, as per pack instructions.

Meanwhile, melt the butter in a frying pan, add the walnuts and tomatoes and fry gently for 5 minutes until the walnuts are toasted and the tomatoes just softened.

Remove the tomatoes from the pan and set aside, then remove the walnuts. Add the spinach and stir lightly until it's wilted down.

Drain the tortellini and serve with the walnuts, tomatoes and spinach.

  • Ingredients

  • 1 x 250g pack spinach and ricotta tortellini
  • 15g (½oz) butter
  • 25g (1oz) walnut pieces
  • handful of cherry tomatoes
  • 100g (3½oz) spinach
  • Energy 1645kj 394kcal 20%
  • Fat 20g 28%
  • Saturates 6g 31%
  • Sugars 4g 4%
  • Salt 1.3g 22%

of the reference intake
Carbohydrate 40.8g Protein 11.6g Fibre 5.3g

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