One-Pot Cheesy Tortelloni with Kale and Tomatoes

This one-pot cheesy tortelloni with kale and heirloom grape tomatoes is the ultimate quick and satisfying dinner. Tender cheese-filled pasta is tossed with sautéed kale, burst tomatoes, garlic and a hint of chili flakes, all finished with a squeeze of lemon and a shower of Parmesan. It’s a complete meal in one pot, ready in just 20 minutes.

The combination of earthy kale, sweet tomatoes and zesty lemon complements the rich, cheesy tortelloni beautifully. A touch of butter and reserved pasta water creates a light, silky sauce that coats every ring. This recipe is perfect for busy weeknights when you want something delicious without a mountain of dishes.

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Ingredients

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

4 ounce Heirloom Grape TomatoesView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

9 ounce Cheese TortelloniView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Bring a large pot of salted water to a boil. Remove large ribs and stems from kale; tear or chop leaves into 1-inch pieces. Halve tomatoes lengthwise. Mince or grate garlic. Zest 1 teaspoon zest from lemon, then cut into quarters.
2. Once water boils, add tortelloni to pot. Cook, stirring occasionally, until tender, 3-5 minutes. Reserve ½ cup cooking water, then drain.
3. After draining tortelloni, heat a large drizzle of olive oil in same pot over medium-high heat. Add kale and cook, tossing, until tender, 3-4 minutes (add a splash of water if leaves won’t soften). Season with salt and pepper.
4. Add tomatoes, garlic and chili flakes to pot with kale. (Add chili flakes to taste-start with a pinch and go up from there). Cook, tossing, until fragrant, 1-2 minutes. Season with salt and pepper.
5. Add tortelloni, 2 tablespoons reserved cooking water and 2 tablespoons butter to pot with veggies and toss to combine. Stir in a squeeze or two of lemon. Season with salt and pepper.
6. Divide pasta between bowls. Sprinkle with Parmesan, lemon zest and any remaining chili flakes, to taste. Serve with remaining lemon quarters for squeezing over.

Recipe Tips

FAQ

Can I use frozen tortelloni?

Yes, you can use frozen cheese tortelloni. Cook according to package directions, usually a minute or two longer than fresh. Reserve some cooking water as directed.

What can I substitute for kale?

Spinach or Swiss chard work well. If using spinach, add it at the end and cook just until wilted.

How do I make this dish vegetarian?

This recipe is already vegetarian as written. Ensure the tortelloni and Parmesan are made with vegetarian rennet if that’s a concern.