Ingredients:

  • 20 oz refrigerated cheese tortellini
  • 4 qts water
  • 1 tbsp sea salt
  • 2 tbsp extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1/2 cup yellow onion, finely diced
  • 28 oz crushed tomatoes (no salt added)
  • 1 tbsp tomato paste
  • 1 tsp dried oregano
  • 2 cups fresh baby spinach
  • 1/4 cup fresh basil leaves, torn
  • 1/4 tsp black pepper
  • 1/2 tsp salt
  • 1/4 cup freshly grated Parmesan cheese
  • 1 tsp lemon juice

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add tortellini and cook according to package directions (typically 3 to 5 minutes). Reserve 1/2 cup of the starchy pasta water before draining the pasta in a colander.
  2. While pasta is boiling, heat olive oil in a wide skillet over medium heat. Sauté diced onion until translucent (about 3 minutes), then stir in minced garlic for 30 seconds until fragrant.
  3. Stir in tomato paste and dried oregano, cooking for 1 minute to toast the flavors. Pour in the crushed tomatoes and simmer on low for 5 minutes until the sauce thickens.
  4. Stir fresh baby spinach into the sauce until just wilted.
  5. Toss in the cooked tortellini and the reserved pasta water. Stir in fresh basil, Parmesan cheese, and lemon juice. Season with salt and black pepper to taste.