Creamy Spinach Ricotta Tortelloni with Fresh Tomato Basil Sauté

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Spinach Ricotta Tortelloni with Fresh Tomato Basil Sauté

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Ricotta Tortelloni with Fresh Tomato Basil Sauté

A delightfully creamy pasta dish featuring tender cheese and spinach tortelloni bathed in a light, velvety sauce of ricotta and cottage cheese. Fresh baby spinach, cherry tomatoes, and fragrant basil add a burst of garden-fresh flavor, perfectly balanced with a hint of olive oil for richness. This dish is both comforting and elegant, ideal for a satisfying meal at any time of day.

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NUTRITION

513kcal
Protein
33.2g
Fat
14.8g
Carbs
58.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Cheese and Spinach Tortelloni (150g cooked)

1/4 cup Part-Skim Ricotta Cheese (~62g)

1/2 cup Low-Fat Cottage Cheese (~113g)

1 cup Fresh Spinach (30g)

1/2 cup Cherry Tomatoes (75g)

1/4 cup Fresh Basil (5g)

1 tsp Olive Oil (5g)

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PREPARATION

  • 1

    In a medium pot, bring water to a boil and cook the tortelloni according to package directions until al dente. Drain and set aside.

  • 2

    Meanwhile, in a small bowl, combine the ricotta cheese and low-fat cottage cheese. Stir until smooth and well blended.

  • 3

    In a large sauté pan, heat the olive oil over medium heat. Add the fresh spinach and cherry tomatoes. Sauté for 2-3 minutes until the spinach wilts and the tomatoes begin to soften.

  • 4

    Add the cooked tortelloni to the pan and gently toss with the vegetables.

  • 5

    Reduce the heat to low and stir in the ricotta-cottage cheese mixture, coating the tortelloni evenly.

  • 6

    Add the fresh basil, and season with salt and pepper to taste. Heat through for an additional minute without bringing to a boil.

  • 7

    Plate the creamy tortelloni and garnish with additional basil if desired. Serve warm and enjoy.

Creamy Spinach Ricotta Tortelloni with Fresh Tomato Basil Sauté

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Spinach Ricotta Tortelloni with Fresh Tomato Basil Sauté

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Ricotta Tortelloni with Fresh Tomato Basil Sauté

A delightfully creamy pasta dish featuring tender cheese and spinach tortelloni bathed in a light, velvety sauce of ricotta and cottage cheese. Fresh baby spinach, cherry tomatoes, and fragrant basil add a burst of garden-fresh flavor, perfectly balanced with a hint of olive oil for richness. This dish is both comforting and elegant, ideal for a satisfying meal at any time of day.

NUTRITION

513kcal
Protein
33.2g
Fat
14.8g
Carbs
58.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Cheese and Spinach Tortelloni (150g cooked)

1/4 cup Part-Skim Ricotta Cheese (~62g)

1/2 cup Low-Fat Cottage Cheese (~113g)

1 cup Fresh Spinach (30g)

1/2 cup Cherry Tomatoes (75g)

1/4 cup Fresh Basil (5g)

1 tsp Olive Oil (5g)

PREPARATION

  • 1

    In a medium pot, bring water to a boil and cook the tortelloni according to package directions until al dente. Drain and set aside.

  • 2

    Meanwhile, in a small bowl, combine the ricotta cheese and low-fat cottage cheese. Stir until smooth and well blended.

  • 3

    In a large sauté pan, heat the olive oil over medium heat. Add the fresh spinach and cherry tomatoes. Sauté for 2-3 minutes until the spinach wilts and the tomatoes begin to soften.

  • 4

    Add the cooked tortelloni to the pan and gently toss with the vegetables.

  • 5

    Reduce the heat to low and stir in the ricotta-cottage cheese mixture, coating the tortelloni evenly.

  • 6

    Add the fresh basil, and season with salt and pepper to taste. Heat through for an additional minute without bringing to a boil.

  • 7

    Plate the creamy tortelloni and garnish with additional basil if desired. Serve warm and enjoy.