Quick Pasta Marinara

• 180 g (180 g refrigerated cheese tortellini) — Refrigerated cheese tortellini
• 100 g (100 g prepared tomato-basil marinara sauce) — Prepared tomato-basil marinara sauce
• 40 g (40 g baby spinach) — Raw baby spinach
• 500 g (500 g potable water) — Potable water

Method

1. 1Boil the pasta waterAdd all 500 g potable water to a small saucepan, cover, and bring it to a full boil over high heat.4 minLook for: Large bubbles break continuously across the water surface.Safety: Use back burners when possible and keep the handle inward.
2. 2Inspect the spinachWhile the water heats, rinse the spinach, discard damaged leaves, and dry the full 40 g portion.45 secLook for: The spinach is clean, bright, and free of excess water.Safety: Wash produce under cool running water.
3. 3Cook the tortelliniAdd the refrigerated tortellini to the boiling water and cook for 3 minutes, stirring gently after 30 seconds.3 minLook for: Every tortellini floats and the pasta is tender with no firm doughy center.Safety: Keep the water at a controlled boil and avoid splashes.
4. 4Drain the tortelliniScoop out 30 g pasta water, drain the tortellini thoroughly, and return the saucepan to medium heat.30 secLook for: The tortellini is drained but still glossy and hot.Safety: Open the strainer away from steam.
5. 5Heat marinara and spinachAdd the marinara, spinach, and reserved pasta water to the saucepan and stir for 60 seconds.1 minLook for: The marinara is bubbling gently and every spinach leaf is wilted.Safety: Hot tomato sauce can spit; stir with a long spoon.
6. 6Coat and serveReturn the tortellini, fold it through the marinara and spinach for 30 seconds, then transfer every piece and all sauce to one bowl.45 secLook for: The pasta is evenly coated and the bowl is steaming hot.Safety: Declare egg, milk, and wheat allergens; serve immediately.