Cheese tortellini cooks quickly and needs only a brown butter sauce and fresh sage to shine. This is the weeknight dinner when you want something that tastes like you made an effort but took almost no time.

Serves 2. 20 minutes, 15 at the stove.

About 280 calories a serving, 4 g protein, 4 g carbohydrate, 28 g fat. From USDA figures for 67% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a pot of salted water to a rolling boil. Add the tortellini and stir gently to keep them from sticking. Cook until they float and a minute more, about 8 to 10 minutes total, until the pasta is tender and the filling is hot.10 min
2. While the tortellini cook, melt 4 tablespoons butter in a large skillet over medium-high heat. Add 6 sage leaves and swirl the pan until the butter browns and smells nutty, about 4 to 5 minutes; watch it closely near the end so it does not burn.5 min
3. Drain the tortellini and add them to the brown butter and sage. Toss gently to coat, taste, and season with salt and pepper. Divide between two bowls and serve at once.

Note Swap fresh sage for 1 teaspoon dried if you have it on hand. Leftover tortellini keeps refrigerated for three days; reheat gently in butter over low heat. Serve with a simple green salad and crusty bread.