Cacio e Pepe is an extremely simple, but extremely delicious dish made with just pasta, cheese, and black pepper. This delicious gluten-free Cacio e Pepe Tortelloni with wilted greens has all the flavors of the original pasta, but with a few twists for extra cheesy goodness and a healthy dose of greens.
- 3 tablespoons olive oil
- 1 package of Taste Republic Cacio e Pepe Tortelloni
- 1 teaspoon kosher salt
- 2 teaspoons freshly ground black pepper, plus more for serving
- 1 1/2 cups water
- 2 ounces spinach (about 2 packed cups)
- 1 lemon
- Parmesan to taste
Boil water and cook pasta to al dente (just barely tender). Meanwhile, add olive oil and spinach to a large skillet over medium heat. Cook until spinach shrivels.
Drain pasta and immediately add strained pasta and cooked spinach to mixing bowl. Add salt, black pepper, olive oil and lemon juice. Stir in Parmesan, top with extra pepper (if desired) and enjoy!