Introduction
Hey there! You know those nights? The ones where you’ve had a super busy day, you’re absolutely starving, but the thought of making a complicated dinner just feels… impossible? Yeah, me too. That’s where this Garlic Herb Parmesan Tortellini recipe swoops in to save the day! It’s the kind of meal that feels incredibly comforting and flavorful, but honestly takes less time to make than deciding what to watch on TV. It’s become one of my absolute go-to, no-brainer weeknight dinners, and I just know you’re going to fall in love with how ridiculously easy and satisfying it is.
Why You’ll Love This Recipe
- Fast: Seriously, we’re talking less than 15 minutes from start to finish!
- Easy: If you can boil water and toss ingredients, you can make this.
- Giftable: Okay, maybe not literally giftable, but it’s a gift to your future self on a busy night!
- Crowd-pleasing: Who doesn’t love cheesy, garlicky pasta? Kids and adults devour this.
Ingredients
Gathering your ingredients is half the battle, and for this recipe, it’s incredibly simple. Here’s what you’ll need:
- 9 ounces refrigerated cheese tortellini: Grab your favorite kind! The cheese-filled ones work perfectly here.
- 2 ½ tablespoons extra virgin olive oil: Use a good quality one for the best flavor – it really makes a difference since it’s not cooked down.
- 1 teaspoon garlic powder: This gives us that essential garlic punch without mincing. Easy peasy.
- 1 teaspoon Italian seasoning: Your go-to blend of dried herbs like oregano, basil, thyme, etc.
- ¾ teaspoon kosher salt: Just enough to enhance all those lovely flavors.
- ½ teaspoon fresh cracked black pepper: Adds a little warmth and zing.
- ¾ cup freshly grated parmesan cheese, divided (½ cup and ¼ cup): Please, please use fresh parmesan! Pre-shredded stuff doesn’t melt the same. We’ll use most of it in the sauce and save some for topping.
- 1 teaspoon chopped fresh parsley: For a pop of color and fresh herb flavor at the end. Don’t skip it if you can help it!
How to Make It
Okay, ready? You’re just a few simple steps away from deliciousness!
- First things first, grab a nice big pot and fill it with water. Add a good amount of salt – you want it to taste like the sea! Bring that water to a rolling boil over high heat.
- Once your water is boiling vigorously, gently add the refrigerated cheese tortellini. Give it a quick stir so they don’t stick together. Now, cook the tortellini according to the package directions. This is important! Different brands might have slightly different cooking times. You’re looking for them to be “al dente” – tender but still with a little bite.
- While the tortellini is doing its thing, take a moment to measure out all your other ingredients. This is called “mise en place” (fancy chef talk for “everything in its place”) and it makes the rest of the process fly by!
- Here’s a crucial step you don’t want to forget: Before you drain the tortellini, scoop out about ½ cup (or a little more!) of that starchy pasta cooking water. Just use a mug or a heatproof measuring cup. Set it aside – it’s liquid gold for our sauce!
- Now, carefully drain the tortellini in a colander. Get rid of all that hot water.
- Immediately return the hot, drained tortellini back into the warm pot you cooked it in, or transfer it to a large mixing bowl. The residual heat is perfect for what’s coming next.
- Add the extra virgin olive oil, the garlic powder, Italian seasoning, kosher salt, and black pepper right into the pot with the tortellini. Now, add ½ cup of that beautiful freshly grated parmesan cheese.
- Using tongs or a spoon, gently toss everything together. You want the oil, seasonings, and cheese to coat the tortellini evenly. It might look a little dry at first, and that’s okay! This is where our reserved pasta water comes in. Add just a tablespoon or two of the hot pasta water at a time, tossing as you go. The starch in the water will emulsify with the olive oil and cheese, creating a light, silky, gorgeous coating that clings perfectly to the tortellini. Add just enough water until it looks nicely coated, not watery.
- Once everything looks perfectly coated and glossy, it’s time to eat! Transfer the tortellini into serving dishes.
- To finish, sprinkle that reserved ¼ cup of parmesan cheese over the top of each serving. Garnish with the chopped fresh parsley for that final flourish of color and freshness. Serve it immediately while it’s warm and wonderful!
Substitutions & Additions
This recipe is super flexible! Feel free to play around with it based on what you have or what you’re craving:
- Add some protein: Cooked chicken (rotisserie chicken is amazing here!), shrimp, or even some crumbled Italian sausage would be delicious additions. Add them in with the oil and seasonings in step 7 to warm through.
- Boost the veggies: Sauté some spinach, cherry tomatoes, or mushrooms and toss them in at the end. Or stir in some frozen peas with the tortellini during the last minute of cooking.
- Change the cheese: While parmesan is classic, you could try a mix of parmesan and Pecorino Romano for a sharper flavor.
- Different Pasta: No tortellini? This same method works beautifully with other pasta shapes like penne, fusilli, or farfalle.
- Fresh Garlic: If you prefer fresh garlic, mince 1-2 cloves and sauté them in the olive oil in the warm pot for about 30 seconds before adding the tortellini back in.
Tips for Success
This recipe is pretty foolproof, but here are a couple of things to keep in mind to make sure it turns out perfect every time:
- Don’t Overcook the Tortellini: Keep an eye on the clock and cook it only until al dente. Mushy tortellini is a sad thing.
- Always Reserve Pasta Water: Seriously, I can’t stress this enough! That starchy water is the key to getting that lovely, light sauce coating. Err on the side of reserving too much rather than too little.
- Use Freshly Grated Parmesan: I know I mentioned it in ingredients, but it’s worth repeating! Pre-shredded cheese contains anti-caking agents that prevent it from melting into a smooth sauce.
- Taste and Adjust: Before serving, give it a quick taste. Does it need a little more salt? Another grind of pepper? Don’t be afraid to adjust seasonings to your liking.
How to Store It
While this is definitely best enjoyed fresh, leftovers are still tasty! Let any leftover tortellini cool completely, then transfer it to an airtight container. Store it in the refrigerator for up to 3-4 days. To reheat, you can gently warm it in a skillet over low heat, adding a splash of water or chicken broth to help loosen it up and create a bit of moisture. You can also microwave it, but the stovetop method is usually best for texture.
FAQs
Got questions? I’ve got answers!
Can I use frozen tortellini?
Yes, absolutely! Just cook it according to the package directions, which will likely take a few minutes longer than refrigerated tortellini. The rest of the steps remain the same.
What if I don’t have fresh parsley?
No problem! You can skip the parsley or use a tiny pinch of dried parsley if you have it, though fresh really adds a lovely brightness.
Can I make this ahead of time?
Because it’s so quick, it’s really best made right before serving. The tortellini can get a bit soft if made too far in advance. However, you can measure out all your dry seasonings and grate the parmesan ahead of time to make the cooking process even faster.
Simply Delicious Garlic Herb Parmesan Tortellini
A quick and easy weeknight dinner featuring refrigerated cheese tortellini coated in a flavorful garlic, herb, and parmesan sauce, ready in less than 15 minutes.
Equipment
- Large pot
- Colander
- Mug or heatproof measuring cup For reserving pasta water
- Tongs or spoon For tossing
- Serving dishes
Ingredients
Hauptzutaten
- 9 ounces Refrigerated cheese tortellini Grab your favorite kind!
- 2.5 tablespoons Extra virgin olive oil Use a good quality one for the best flavor.
- 1 teaspoon Garlic powder
- 1 teaspoon Italian seasoning Your go-to blend of dried herbs.
- 0.75 teaspoon Kosher salt
- 0.5 teaspoon Fresh cracked black pepper
- 0.75 cup Freshly grated parmesan cheese Divided (½ cup and ¼ cup). Please use fresh parmesan!
- 1 teaspoon Chopped fresh parsley For a pop of color and fresh herb flavor at the end.
- 0.5 cup Pasta cooking water Reserved from cooking tortellini
Instructions
- First things first, grab a nice big pot and fill it with water. Add a good amount of salt – you want it to taste like the sea! Bring that water to a rolling boil over high heat.
- Once your water is boiling vigorously, gently add the refrigerated cheese tortellini (ing_1). Give it a quick stir so they don't stick together. Now, cook the tortellini according to the package directions. You're looking for them to be "al dente" – tender but still with a little bite.
- While the tortellini is doing its thing, take a moment to measure out all your other ingredients. This is called "mise en place" (fancy chef talk for "everything in its place") and it makes the rest of the process fly by!
- Before you drain the tortellini, scoop out about ½ cup (or a little more!) of that starchy pasta cooking water (ing_9). Just use a mug or a heatproof measuring cup. Set it aside – it's liquid gold for our sauce!
- Now, carefully drain the tortellini in a colander. Get rid of all that hot water.
- Immediately return the hot, drained tortellini back into the warm pot you cooked it in, or transfer it to a large mixing bowl. The residual heat is perfect for what's coming next.
- Add the extra virgin olive oil (ing_2), the garlic powder (ing_3), Italian seasoning (ing_4), kosher salt (ing_5), and black pepper (ing_6) right into the pot with the tortellini. Now, add ½ cup of that beautiful freshly grated parmesan cheese (ing_7 - 1/2 cup).
- Using tongs or a spoon, gently toss everything together. You want the oil, seasonings, and cheese to coat the tortellini evenly. It might look a little dry at first, and that's okay! This is where our reserved pasta water (ing_9) comes in. Add just a tablespoon or two of the hot pasta water at a time, tossing as you go. The starch in the water will emulsify with the olive oil and cheese, creating a light, silky, gorgeous coating that clings perfectly to the tortellini. Add just enough water until it looks nicely coated, not watery.
- Once everything looks perfectly coated and glossy, it's time to eat! Transfer the tortellini into serving dishes.
- To finish, sprinkle that reserved ¼ cup of parmesan cheese (ing_7 - 1/4 cup) over the top of each serving. Garnish with the chopped fresh parsley (ing_8) for that final flourish of color and freshness. Serve it immediately while it's warm and wonderful!
Notes
Tips for Success:
- Don't Overcook the Tortellini: Cook it only until al dente.
- Always Reserve Pasta Water: That starchy water is the key to getting that lovely, light sauce coating.
- Use Freshly Grated Parmesan: Pre-shredded cheese contains anti-caking agents.
- Taste and Adjust: Adjust seasonings to your liking before serving. How to Store It:
- Leftovers are still tasty. Let cool completely, then transfer to an airtight container.
- Store in the refrigerator for up to 3-4 days.
- To reheat, gently warm in a skillet over low heat, adding a splash of water or chicken broth to loosen it up. Can also microwave.
- Don't Overcook the Tortellini: Cook it only until al dente.
- Always Reserve Pasta Water: That starchy water is the key to getting that lovely, light sauce coating.
- Use Freshly Grated Parmesan: Pre-shredded cheese contains anti-caking agents.
- Taste and Adjust: Adjust seasonings to your liking before serving. How to Store It:
- Leftovers are still tasty. Let cool completely, then transfer to an airtight container.
- Store in the refrigerator for up to 3-4 days.
- To reheat, gently warm in a skillet over low heat, adding a splash of water or chicken broth to loosen it up. Can also microwave.