Tortellini With Ricotta, Spinach & Bacon
This comforting tortellini salad recipe brings together a delightful mix of flavors and textures. Tender ricotta and spinach-filled tortellini, crispy bacon, toasted walnuts, and creamy ricotta are tossed in a zesty lemon and Parmesan dressing. This dish is both satisfying and vibrant, making it a perfect choice for a quick and tasty meal.
— Constant Cookbook
Ingredients
- 250g pack filled tortellini (we used ricotta & spinach)
- 2 rashers lean back bacon
- 25g walnuts pieces
- zest ½ lemon , juice of 1
- 1 tbsp finely grated parmesan , plus extra for serving
- 1 tbsp olive oil , plus extra for serving
- 100g bag salad spinach
- 2 tbsp ricotta
Instructions
- Heat the grill. Boil the pasta according to pack instructions, then tip into a colander and cool under gently running water. Meanwhile, grill the bacon on a baking tray until golden and crisp at the edges. When almost ready, tip the walnuts onto the tray to toast a little. Snip the bacon into strips.
- Mix the lemon zest and juice, Parmesan and oil in a large bowl. Season with pepper, then tip in the spinach, tortellini, bacon and walnuts. Toss well, add the ricotta in small blobs, then gently toss. Season to taste, then serve with a drizzle more oil and more Parmesan, if you like.
Cook Time
5M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 285 calories
- Fat Content: 14 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 30 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 11 grams protein
- Sodium Content: 1.13 milligram of sodium
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