These one pot tortelloni require no draining – and the sauce practically makes itself!
I’m using Le Moulin’s new ricotta and spinach tortelloni, cooked directly in the pan with lemon zest, garlic and just enough water to create a lovely glossy sauce.
A super easy pasta dinner with hardly any washing up.
Find more pasta recipes here in my recipe archive.
SERVES 2
200g Le Moulin Tortelloni Ricotta Epinards
50ml olive oil
Zest from 1 lemon
¼ tsp salt
1 garlic clove, peeled
700ml boiling water
2 handfuls cherry tomatoes,
1 packet mini mozzarella-balls
Parmesan, to serve
Basil leaves
pepper
Put the tortelloni, olive oil, lemon zest, salt and garlic clove in a saucepan. Top with the boiling water and cook for 12 minutes, uncovered.
Meanwhile, cut the cherry tomatoes in halves.
After 12 minutes, stir through the juice of ½ lemon and the cherry tomatoes, and cook for 4 more minutes while stirring, so that the sauce reduces and is glossy.
Take off the heat, grate some parmesan over the pasta, season with pepper, then stir through the basil and mini mozzarella balls.
Serve immediately.
