Recipes

Gluten-Free Cacio e Pepe Tortellini With Wilted Greens

By McKenna Ruzga
Gluten-Free Cacio e Pepe Tortellini With Wilted Greens
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.

INGREDIENTS

  • 3 tablespoons olive oil
  • 1 package Taste Republic Gluten-Free 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 cheese, to taste

DIRECTIONS

  1. Bring water to a boil and cook Cacio e Pepe Tortelloni until al dente.
  2. Meanwhile, heat olive oil in a large skillet over medium heat. Add spinach and cook until wilted.
  3. Drain the Tortelloni and transfer to a large mixing bowl with the cooked spinach.
  4. Add salt, black pepper, and lemon juice. Toss until evenly combined.
  5. Stir in Parmesan cheese and top with additional black pepper, if desired. Serve and enjoy!

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