Spinach and ricotta tortelloni with fresh vegetables

Spinach and ricotta tortelloni with fresh vegetables


Feel the love with this quick weekday dish starring pasta made in Italy

  • Feeds 2Feeds 2
  • Ready in 15 minutes

Each serving contains

  • Energy
    1978kj 427kcal
  • Fat
    Med 24%
  • Saturates
    Med 26%
  • Sugar
    Low 24%
  • Salt
    Med 24%

% of adult’s reference intake | Carbohydrates per serving : 58g

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  • 2 tsp Co-op olive oil
  • 1 clove garlic, finely chopped
  • 60ml Co-op Chablis
  • 130g pack Co-op cherry tomatoes, halved
  • 100g Co-op asparagus, cut into 5cm pieces
  • Freshly ground black pepper
  • 2 handfuls Co-op mixed leaf salad
  • 1 tsp Co-op balsamic vinegar
  • 400g pack Co-op spinach and ricotta tortelloni


  1. Heat half the oil in a large frying pan
  2. Add the garlic and fry for 1 minute, then pour in the wine and bubble gently for 2 mins
  3. Add the tomatoes and asparagus
  4. Cook, stirring, for 3-4 mins until the tomatoes start to release their juices and the asparagus is tender
  5. Season with black pepper
  6. Meanwhile, cook the pasta according to the pack instructions and toss the leaf salad with the balsamic vinegar and remaining oil
  7. Drain the pasta, top with the sauce and serve with the salad

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