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Skillet Cacio e Pepe Tortellini With Wilted Greens

A quick and comforting meal featuring cheesy tortellini, peppery spices, and fresh greens, all cooked in one pan for easy clean-up.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dinner, Main Course
Cuisine Italian
Servings 4 servings
Calories 500 kcal

Ingredients
  

Main Ingredients

  • 5 tablespoons olive oil
  • 2 packages fresh cheese tortellini (8 to 9 ounces each) or 1 bag frozen cheese tortellini (16 to 20 ounces) Fresh tortellini preferred, but frozen works.
  • 1 teaspoon kosher salt
  • 2 teaspoons freshly ground black pepper Adjust to taste.
  • 1.5 cups water
  • 3 ounces baby kale or spinach Any fresh greens can be used.
  • 1 cup finely grated Pecorino Romano cheese Can substitute with Parmesan.

Instructions
 

Cooking

  • 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 and cook, tossing occasionally, until browned in spots, about 2 to 4 minutes.
  • Add the water, kosher salt, and black pepper, stirring to combine and 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.
  • Remove from heat and stir in the greens 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.

Notes

Refrigerate leftovers in an airtight container for up to 5 days. To reheat, warm in a skillet over low heat with a splash of water or olive oil to prevent drying out. For added flavor, try different greens like arugula or Swiss chard. For spice, add red pepper flakes with the black pepper.
Keyword Cacio e Pepe, Comfort Food, One Pan Recipe, Tortellini, Vegetarian