{"id":703,"date":"2025-02-21T20:38:32","date_gmt":"2025-02-21T12:38:32","guid":{"rendered":"https:\/\/artoz.xyz\/index.php\/2025\/02\/21\/skillet-cacio-e-pepe-tortellini-with-wilted-greens-recipe-20-minutes\/"},"modified":"2025-02-21T20:38:32","modified_gmt":"2025-02-21T12:38:32","slug":"skillet-cacio-e-pepe-tortellini-with-wilted-greens-recipe-20-minutes","status":"publish","type":"post","link":"https:\/\/artoz.xyz\/index.php\/2025\/02\/21\/skillet-cacio-e-pepe-tortellini-with-wilted-greens-recipe-20-minutes\/","title":{"rendered":"Skillet Cacio e Pepe Tortellini With Wilted Greens Recipe (20 Minutes)"},"content":{"rendered":"

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Key Takeaways<\/h3>\n
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  • No need to boil water separately. The tortellini cooks right in the skillet.<\/li>\n
  • Use fresh or frozen tortellini with any type of filling you like.<\/li>\n
  • Starchy water from the pasta creates a creamy sauce (without cream!).<\/li>\n
  • Quick cooking greens add more substance without extra time.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n

    How to make a quick-cooking pasta even quicker? Ditch the pot of boiling water! This 20-minute tortellini dinner comes together in a single skillet leaving you with less dishes to wash and more time to sit down and dig in. It\u2019s inspired by the classic Roman pasta dish cacio e pepe, whose creamy and richly pungent sauce is simply made with just two ingredients: salty Pecorino Romano cheese and plenty of freshly ground black pepper.\u00a0\n<\/p>\n

    Here, fresh or frozen tortellini cooks right in the skillet while the water it cooks in simmers into a starchy, glossy sauce. Tender wilted greens not only add color, but bulk up the pasta to turn it into a true one-pan dinner. This is a comforting, feel-good meal that\u2019s fit for the busiest of weeknights.\u00a0\n<\/p>\n

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    Simply Recipes \/ Ciara Kehoe<\/p>\n

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    How to Make Tortellini Without Boiling Water <\/span> <\/h2>\n

    While it doesn\u2019t take very long to boil tortellini, it does require precious minutes to bring that big pot of salted water to a boil. Not to mention it means there\u2019s an extra dish to clean. Cooking tortellini in a skillet, right in its sauce, is one of my favorite tricks to get pasta on the dinner table faster and with less mess.\u00a0\n<\/p>\n

    This technique can be used with both fresh and frozen tortellini. I call for cheese tortellini here, but any filling works, be it meat, mushrooms, or beyond. The real fun lies in that you get to pan-fry the tortellini a bit before pouring the water in to cook it. This results in crispy, deep golden-brown spots and edges on the pasta that lend toasty flavor and added texture.\u00a0\n<\/p>\n

    After the tortellini gains color in spots, you\u2019ll pour water into the pan, cover it quickly, and let the pasta steam to al dente. It will start to stick as the water evaporates, so you\u2019ll want to carefully open the lid and stir it occasionally. Since the pasta will leach some of its starch into the water as it cooks, stirring also helps that now-starchy water in the pan coat the tortellini in a luxurious sauce. Once cooked, all that\u2019s left to do is add a few big handfuls of greens until they\u2019re just wilted, then stir in plenty of grated Pecorino cheese to finish off the cacio e pepe sauce.\n<\/p>\n

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    Simply Recipes \/ Ciara Kehoe<\/p>\n

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    The Best Greens to Use <\/span> <\/h2>\n

    Since easy is the name of the game for this skillet dinner, I like to use baby kale or spinach. Both come pre-washed and wilted in just a minute or two under the heat of the pasta. If you want to turn the volume up on the pepperiness even further, you can also try baby or regular arugula.\u00a0\n<\/p>\n

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    Swaps and Substitutions <\/span> <\/h2>\n

    As I mentioned, I like to use cheese tortellini here because it\u2019s the most accessible and I\u2019ll never refuse more cheese. However, fresh or frozen tortellini with any filling, whether it’s sausage, spinach, ground beef, mushrooms, or otherwise.<\/p>\n

    Pecorino Romano cheese is the most traditional choice for cacio e pepe. The Roman aged sheep\u2019s milk cheese is salty, nutty, and piquant, ensuring the sauce is as bold as it is cheesy. While it\u2019s fairly easy to find in most grocery stores these days, it can be substituted with the same amount of Parmesan, if needed. The resulting dish will be slightly less lively but still undoubtedly delicious.\n<\/p>\n

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    Simply Recipes \/ Ciara Kehoe<\/p>\n

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    Love Cacio e Pepe? <\/span> <\/h2>\n<\/div>\n
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