Tortellinis aux épinards et au beurre noisette, faciles

Ingrédients

• 19 oz cheese tortellini (frozen)
• 6 tbsp butter (salted)
• 8 oz fresh spinach
• 1 pint cherry tomatoes (washed)
• 3 cloves fresh garlic (pressed)
• 1/2 tsp salt
• 1/2 tsp ground black pepper

Préparation

1. 1

   Bring a pot of water to a boil and cook the tortellini for 2-3 minutes, or until they float.

2. 2

   Place the spinach in a colander and drain the pasta over the spinach to wilt it.

3. 3

   Return the empty pot to the stove top over medium heat. Add the butter and allow it to cook until it becomes bubbles and starts to turn brown and have a delicious rich fragrance, about 2-4 minutes.

4. 4

   Add the garlic, tomatoes, salt and pepper and cook in the butter 1 minute.

5. 5

   Turn the heat off and add back in the pasta and spinach and toss to coat in the butter sauce.