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: 1/2 cup and 1/4 cup)
- 1 teaspoon chopped fresh parsley (for garnish)
- 0.5 cup pasta cooking water (reserved from cooking tortellini)
Instructions
- Fill a large pot with water and add a generous amount of salt. Bring the water to a rolling boil over high heat.
- Once boiling, gently add the refrigerated cheese tortellini and cook according to package directions until al dente.
- While the tortellini cooks, measure out the remaining ingredients for efficiency.
- Before draining the tortellini, scoop out about 1/2 cup of the pasta cooking water and set aside.
- Carefully drain the tortellini in a colander.
- Return the hot, drained tortellini to the pot or a large mixing bowl. Add the olive oil, garlic powder, Italian seasoning, kosher salt, black pepper, and 1/2 cup of Parmesan cheese.
- Toss everything together until the tortellini is evenly coated, adding reserved pasta water as needed to achieve a light coating.
- Transfer to serving dishes, sprinkle with the remaining Parmesan, and garnish with chopped parsley. Serve immediately.
Notes
Adjust seasoning to taste. Add red pepper flakes for heat or vegetables like spinach or cherry tomatoes for a veggie boost.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
- Diet: Vegetarian