Tortellini with Garlic Chile Oil and Feta is a fresh, wholesome dinner that the whole family is sure to love! Serve it in a big bowl for a comforting weeknight meal in less than 15 minutes.
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When I did a reader survey a while back, you guys were screaming for more 30 minute meals. Well get ready for your big busy brain to explode, because today I’m bringing you a 15 minute meal!
This easy tortellini recipe is going to be a staple in your kitchen. It uses a handful of simple ingredients, including Buitoni Three Cheese Tortellini. Serve alongside a green salad or balsamic tofu and you have a simple, fresh dinner you can feel proud of!
Ingredients
- Buitoni Three Cheese Tortellini
- Olive oil
- Garlic, chopped
- Crushed red pepper flakes
- Crumbled feta cheese
- Fresh parsley
- Coarse kosher salt
- Freshly ground black pepper
How to make tortellini with garlic chile oil
- Bring a large pot of water to a boil. Add the tortellini and cook 7 minutes, stirring occasionally.
- Meanwhile, combine olive oil, garlic, and crushed red pepper flakes in a small saucepan over medium heat. Allow to cook until the garlic is fragrant and just beginning to turn golden.
- Add the feta, stir, and reduce the heat to low. Allow the feta oil to heat gently until the pasta is done cooking.
- When the tortellini is done, drain it and transfer to a large bowl. Add the feta oil and parsley, and season with salt and pepper to taste. Toss gently to completely coat the pasta in the oil. Serve hot or cold.
Top tips
Why I love Buitoni
I use Buitoni pastas all the time. I know I’m always talking about whole foods cooking, but let’s be real, I’m not making my own fresh pasta on busy weeknights.
Everybody needs a time saver now and then. Buitoni has a bunch of yummy flavors and shapes, which my kids love (super bonus points for no GMO ingredients and vegetable infused pastas!). It’s hard to find a meal that everyone in our family enjoys, but this one hit the mark!
I even spooned a little bit of Buitoni marinara sauce onto the finished pasta for the kids to help tone down the heat a little bit. Oh, and that pesto? You can usually find two or three of those in my fridge or freezer at any given time, especially once I’ve run out of the homemade version.
How to store tortellini with garlic chile oil
Store leftover tortellini in an airtight container in the fridge for 3-5 days.
Leftovers can be eaten hot or cold. That means you can send leftovers in a lunchbox or haul it along to a picnic so you’ll have a fresh, wholesome meal with you no matter how busy you are!
Tips for customizing easy tortellini
- Meat eaters can add in some cooked and cubed or shredded chicken breast
- Sprinkle with toasted pine nuts
- Serve alongside a green salad or roasted vegetables
- Toss some spinach in with the drained pasta and toss until wilted
- Swap out feta for grated Parmesan or Asiago
- Double the crushed red pepper flakes for extra heat
- Swap the crushed red pepper flakes with Italian seasoning for no heat
- Use fresh basil instead of parsley
FAQ
Tortellini is an Italian pasta typically filled with meat, cheese, or herbs. Packages of fresh tortellini are great for easy weeknight cooking, because they cook quickly.
Buitoni Three Cheese Tortellini contains ricotta, Parmesan, and Romano cheeses.
Sure! Buitoni has a wide variety of flavored tortellinis. Feel free to choose whichever one you like!
More vegetarian pasta recipes
- Halloumi Stroganoff
- Penne al Pomodoro
- Spaghetti Arrabbiata
- Tomato and Feta Pasta
- Baked Ravioli
- Easy Fettuccine Alfredo
- Spaghetti Aglio Olio
- Pesto Linguine
- Roasted Vegetable Lasagna
- Roasted Garlic and Broccoli Pasta
- Olive Oil Alfredo Sauce
- Halloumi Carbonara
- Meatless Baked Ziti
You can follow @BuitoniUSA on Facebook, Twitter, and Pinterest for more fast fresh ideas.
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Tortellini with Garlic Chile Oil and Feta
Ingredients
- One 20 ounce package Buitoni Three Cheese Tortellini
- ¼ cup olive oil
- 2 cloves garlic, chopped
- ¼ teaspoon crushed red pepper flakes
- ½ cup crumbled feta cheese
- 2 tablespoons finely chopped fresh parsley
- Coarse kosher salt and freshly ground black pepper
Instructions
- Bring a large pot of water to a boil. Add the tortellini and cook 7 minutes, stirring occasionally.
- Meanwhile, combine olive oil, garlic, and crushed red pepper flakes in a small saucepan over medium heat. Allow to cook until the garlic is fragrant and just beginning to turn golden, about two minutes. Add the feta, stir, and reduce the heat to low Allow the feta oil to heat gently until the pasta is done cooking.
- When the tortellini is done, drain it and transfer to a large bowl. Add the feta oil and parsley, and season with salt and pepper to taste. Toss gently to completely coat the pasta in the oil. Serve hot or cold.
Nutrition
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.
Patricia @ Grab a Plate says
Tortellini is the best! Love the simplicity of the sauce for this dish!
Lindsay Moe says
Thanks Patricia!