These store-bought tortellini already come sauced with pesto, so a quick pan finish with fresh tomato turns them into a meal that tastes like you spent time in the kitchen when you did not. The spinach ricotta filling and garlicky tomato are built for each other.

Serves 2. 20 minutes, 15 at the stove.

About 270 calories a serving, 4 g protein, 17 g carbohydrate, 22 g fat. From USDA figures for 63% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a large pot of salted water to a boil. While it heats, slice 2 cloves garlic thin and halve 1 pound cherry tomatoes; have them ready. Once water boils, drop in the tortellini package and cook until they float and taste tender, about 4 minutes.10 min
2. Meanwhile, set a skillet over medium-high heat and add 2 tablespoons oil. When hot, add the halved tomatoes and cook, tossing occasionally, until their skins split and they char at the edges, about 3 minutes; season with salt and pepper and push to the side of the pan.3 min
3. Add 1 tablespoon butter and the sliced garlic to the empty part of the skillet and cook until fragrant, about 30 seconds; do not brown. Drain the tortellini and add them to the pan with the tomatoes, folding gently to combine.
4. Add the pesto from the package, folding gently until the tortellini are warmed through and coated, about 1 minute. Tear a small handful of fresh basil or parsley over the top and serve at once.

Note Swap the cherry tomatoes for halved grape tomatoes or diced plum tomatoes if needed. Leftovers keep refrigerated for 1 day; reheat gently in a pan with a splash of water. Serve with a simple green salad and crusty bread to soak up the sauce.