A taste of summer tortellini
INGREDIENTS
- 1 pack Rana Spinach & Ricotta Tortellini
- 40 gr baby spinach
- 1 courgette
- lemon zest
- salt
- pepper
METHOD
Cut the courgette into very thin slices. Lightly saute them in a pan with butter, lemon zest and a pinch of salt.
Take the pan off the heat and add the baby spinach leaves.
Cook the tortellini for 2 minutes in salted boiling water. Drain and add to the courgette pan.
Gently mix together and season to taste with cracked black pepper.
Take the pan off the heat and add the baby spinach leaves.
Cook the tortellini for 2 minutes in salted boiling water. Drain and add to the courgette pan.
Gently mix together and season to taste with cracked black pepper.
INGREDIENTS
SERVINGS
-
+
- 1 pack Rana Spinach & Ricotta Tortellini
- 40 gr baby spinach
- 1 courgette
- - lemon zest
- - salt
- - pepper
METHOD
Cut the courgette into very thin slices. Lightly saute them in a pan with butter, lemon zest and a pinch of salt.
Take the pan off the heat and add the baby spinach leaves.
Cook the tortellini for 2 minutes in salted boiling water. Drain and add to the courgette pan.
Gently mix together and season to taste with cracked black pepper.
Take the pan off the heat and add the baby spinach leaves.
Cook the tortellini for 2 minutes in salted boiling water. Drain and add to the courgette pan.
Gently mix together and season to taste with cracked black pepper.
