Ingredients:
9 ounces refrigerated cheese tortellini
2.5 tablespoons extra virgin olive oil
1 teaspoon garlic powder
1 teaspoon Italian seasoning
0.75 teaspoon kosher salt
0.5 teaspoon fresh cracked black pepper
0.75 cup freshly grated Parmesan cheese (divided: ½ cup and ¼ cup)
1 teaspoon chopped fresh parsley (for garnish)
0.5 cup pasta cooking water (reserved from cooking tortellini)
Directions:
- Boil the Water: Fill a large pot with water and add a generous amount of salt. Bring the water to a rolling boil over high heat.
- Cook the Tortellini: Once boiling, gently add the refrigerated cheese tortellini. Stir briefly to prevent sticking and cook according to package directions until al dente.
- Prep the Ingredients: While the tortellini cooks, measure out the remaining ingredients. This “mise en place” will help streamline the cooking process!
- Reserve Pasta Water: Before draining the tortellini, scoop out about ½ cup of the starchy pasta cooking water using a mug or heatproof measuring cup. Set aside.
- Drain the Tortellini: Carefully drain the tortellini in a colander, discarding the hot water.
- Combine Ingredients: Return the hot, drained tortellini to the warm pot or a large mixing bowl. Add the extra virgin olive oil, garlic powder, Italian seasoning, kosher salt, black pepper, and ½ cup of freshly grated Parmesan cheese.
- Toss and Coat: Using tongs or a spoon, gently toss everything together until the tortellini is evenly coated. If it looks a bit dry, add the reserved pasta water a tablespoon at a time, tossing as you go, until you achieve a light, silky coating.
- Serve: Transfer the tortellini to serving dishes and sprinkle the reserved ¼ cup of Parmesan cheese over the top. Garnish with chopped fresh parsley for a pop of color. Serve immediately while warm and enjoy!
Nutritional Information:
⏰ Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes
🔥 Kcal: Approximately 350 kcal per serving | 🍽️ Servings: 4 servings