Creamy Mascarpone Tortellini with Roasted Tomatoes and Kale
 
 
Creamy mascarpone tortellini served with roasted cherry tomatoes and thinly sliced kale in this family friendly vegetarian weeknight dinner.
Yield: 6-8 servings
Ingredients
  • 4 tbsp olive oil, divided
  • 1.5 lb cherry tomatoes, halved
  • salt and black pepper, to taste
  • 2 lb fresh cheese tortellini
  • 1 shallot, minced
  • 4 garlic cloves, minced
  • 1 large bunch of lacinato kale, stems removed and leaves thinly sliced
  • 8 oz mascarpone cheese
  • ½ cup pasta cooking water
Instructions
  1. Heat oven to 450F.
  2. In a large bowl, toss the cherry tomatoes with 2 tbsp of the olive oil. Spread on a parchment-lined baking sheet. Sprinkle with salt and black pepper, to taste. Roast for 20-30 minutes or until the cherry tomatoes are caramelized.
  3. Meanwhile, bring a large pot of salted water to a boil. Cook the tortellini according to package directions and drain, reserving ½ cup of pasta cooking water.
  4. While the pasta is cooking, heat the remaining 2 tbsp olive oil in a large saute pan over medium heat. Add the shallot and garlic to the pan. Saute for 2-3 minutes, or until fragrant. Add the kale to the pan and saute until wilted, about 3 minutes. Add in the mascarpone cheese and reserved pasta cooking water, stirring until the mascarpone melts into a sauce.
  5. Pour the kale-mascarpone sauce over the cooked tortellini and stir to combine. Add the cherry tomatoes and toss gently. Season to taste with salt and black pepper. Serve warm.
Notes
An Eats Well With Others Original
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2021/02/creamy-mascarpone-tortellini-with-roasted-tomatoes-and-kale.html