Skillet Cacio E Pepe Tortellini With Spinach

 This is by far the easiest and tastiest dinner I have ever made.  I will admit, at first I was skeptical, but was delighted by the first bite.   I also like this recipe because it is a one pan dish.  

You begin by browning the tortellini in some olive oil.  Once they are browned, you add water and spices.  Cover and cook for about 5 minutes.  Stir in the spinach, wilt and add the cheese.  Serve.  That is it.  Dinner awaits.  

Skillet Cacio E Pepe Tortellini With Spinach

From Simply Recipes Adapted by From My Southwest Kitchen

Ingredients:

5 tablespoons olive oil

16-20 ounces fresh cheese tortellini

1 1/2 cups water

1 teaspoon salt

1 teaspoon pepper

1/2 teaspoon Italian seasoning

3 ounces fresh spinach - 3 packed cups

1/3 - 1 cup finely grated Pecorino Romano cheese - adjust to taste. More for serving

Directions:

1.  Heat 3 tablespoons of olive oil in a 12-inch cast iron skillet until shimmering.  Add tortellini and cook.  Toss until browned in spots.

2. Add the water, salt, pepper, and Italian seasoning to the tortellini.  Stir to combine and scrape up any browned bits on the bottom of the skillet. Cover and cook for about 5 minutes.  Be sure almost all of the water has evaporated.

3. Lower the heat and add the spinach a handful at a time.  Cook until the spinach is wilted.  Remove from heat and add the cheese and remaining 2 tablespoons of olive oil.  NOTE: Add a small amount of the cheese at a time and adjust for taste.    Serve with additional cheese and freshly ground pepper.

Makes 4 servings

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