Skillet Cacio e Pepe Tortellini With Wilted Greens

Skillet Cacio e Pepe Tortellini With Wilted Greens

If you’re looking for a quick and comforting meal that bursts with flavor, Skillet Cacio e Pepe Tortellini With Wilted Greens is the perfect choice. This dish combines cheesy tortellini, peppery spices, and fresh greens, all cooked in one pan for easy clean-up. Whether it’s a weeknight dinner or a leisurely weekend meal, this recipe is sure to satisfy.

Why Make This Recipe

This recipe is a fantastic way to enjoy a creamy, savory dish without spending too much time in the kitchen. It is simple to make, uses everyday ingredients, and the addition of greens provides a healthy boost. Plus, cooking it all in one skillet means less mess and more time to enjoy your meal!

How to Make Skillet Cacio e Pepe Tortellini With Wilted Greens

Ingredients

• 5 tablespoons olive oil
• 2 8 to 9 ounce packages fresh cheese tortellini or 1 16 to 20 ounce bag frozen cheese tortellini
• 1 teaspoon kosher salt
• 2 teaspoons freshly ground black pepper
• 1 1/2 cups water
• 3 ounces baby kale or spinach
• 1 cup finely grated Pecorino Romano cheese

Directions

1. Heat 3 tablespoons of olive oil in a 12-inch cast iron skillet over medium heat until shimmering. Add the tortellini in an even layer. Cook and toss occasionally until nicely browned in spots, about 2 to 4 minutes.
2. Add the water, kosher salt, and black pepper. Stir with a wooden spoon to combine, scraping up any browned bits from the bottom of 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 to 5 minutes.
3. Remove from heat and stir in the greens, adding them a handful at a time until just wilted, about 2 minutes. Stir in the grated cheese and the remaining 2 tablespoons of olive oil. Serve garnished with extra grated cheese and freshly ground black pepper.
4. Refrigerate leftovers in an airtight container for up to 5 days.

How to Serve Skillet Cacio e Pepe Tortellini With Wilted Greens

Serve this dish hot, straight from the skillet. Garnish with additional Pecorino Romano cheese and a sprinkle of freshly ground black pepper for an extra kick. It pairs well with a simple salad or some crusty bread.

How to Store Skillet Cacio e Pepe Tortellini With Wilted Greens

Store any leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, simply warm it in a skillet over low heat, adding a splash of water or olive oil to keep it from drying out.

Tips to Make Skillet Cacio e Pepe Tortellini With Wilted Greens

• For added flavor, consider using different types of greens, like arugula or Swiss chard.
• If you like it spicy, add a pinch of red pepper flakes along with the black pepper.
• Make sure to scrape up those brown bits in the pan; they add lots of flavor to the dish!

Variation

You can easily switch up the cheese! Try using Parmesan instead of Pecorino Romano for a different taste. You can also add cooked chicken or shrimp for extra protein.

FAQs

1. Can I use frozen tortellini?
Yes, frozen tortellini works great in this recipe. Just add it directly to the skillet without thawing.

2. What can I use instead of pecorino cheese?
Parmesan cheese is a good substitute for Pecorino Romano if you can’t find it.

3. How can I make this dish vegetarian?
This recipe is already vegetarian-friendly as it contains no meat. Just make sure to use vegetarian cheese if needed.

Now, gather your ingredients and enjoy making this easy, delightful meal that everyone will love!