Serves 2-3


1 pack Eco Organics Ricotta Tortellini
1x 400g tins Diced Tomatoes
1 Medium Onion
1 Small Green Capsicum
5-6 Cherry Tomatoes
Handful Baby Spinach
1tsp Olive Oil
Salt & Pepper to taste
1tsp Garlic Granules
Pinch of Mixed Herbs

Place the tortellini in hot water and bring to the boil. Boil for 15-20 minutes or until al’dente. While the pasta is cooking, dice and fry the onion and green capsicum in olive oil. Add the garlic granules, salt, pepper, and mixed herbs. Add the tin of tomato puree and simmer for 5 minutes. Add the baby spinach and halved cherry tomatoes and let that simmer until the pasta is ready. Drain the pasta and dish into the plates, pour the tomato sauce over the top, and grate cheese over that. Top with fresh parsley and serve. Enjoy!

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