Cheese Tortellini With Spinach

1. 1

   Preheat oven to 450 degrees F (230 degrees C).

2. 2

   Put cauliflower in a large bowl. Drizzle olive oil over the cauliflower and toss to coat; spread onto a baking sheet and season with salt and pepper.

3. 3

   Roast in preheated oven until browning along the edges, 25 to 30 minutes.

4. 4

   Bring vodka sauce to a simmer in a saucepan over medium heat. Reduce heat to low, add spinach, cover the pot, and cook at a simmer, stirring occasionally, until the spinach wilts, 5 to 7 minutes.

5. 5

   Bring a large pot of lightly salted water to a boil; add frozen tortellini and cook at a boil until the tortellini float to the surface and the filling is hot, 6 to 8 minutes. Drain and transfer to a large bowl.

6. 6

   Gently stir cauliflower into the tortellini. Pour warm sauce over the mixture and toss to coat.

* Per serving · 4 servings · Values may vary.

No additional tips available.