Recipe: Tortellini with Spinach and Sun-Dried Tomatoes
It has been blisteringly hot for the past two weeks in Phoenix. Normally I’m a big fan, but I have to admit that it is starting to wear me down a little. At the end of the work day I know I face a 7-mile bike ride home in (the recently) 114+ heat, and it’s hard to work up a lot of enthusiasm for cooking when I get home from, well, cooking on the way home. So tonight I stopped at the grocery and picked up the ingredients for a family favorite that goes from store to table in less than 20 minutes.
Cooking is as easy as the prep. Bring a pot of salted water to boil, and heat a large skillet or wok over medium-high heat. Add the tortellini to the boiling water and begin to saute your aromatics. If you’ve got kids (or adults) who don’t like ‘the spicy’, you can omit the crushed red pepper from the recipe and it still tastes great (although everyone at my house likes ‘the spicy’). When the tortellini is about done, add the baby spinach to the sauce and stir to combine, then cover. Let the spinach wilt while the tortellini drains.
Serve this immediately, in bowls with the sauce ladled over the top and alongside some crusty garlic bread. It is healthy, delicious, and you’ve fed yourselves in about 20 minutes start to finish. You can use cheese tortellini and even feed the vegetarians around you!
|Tortellin with Sun-Dried Tomatoes and Spinach|
- 1 lb. Tortellini of your choice
- 28 oz. Diced tomatoes
- 6 oz. Baby spinach
- 2-3 T fresh basil
- 2 Cloves garlic, minced
- 2-3 T Sun-dried tomatoes, diced
- 1/2 tsp. Crushed red pepper
- 1-2 T Olive oil
- Put a large pot of salted water on to boil
- Prepare and reserve the garlic, basil, and sun-dried tomatoes
- When the water boils, add the tortellini to the pot and cook according to the directions
- While the tortellini is cooking, put a large skillet on medium-high heat. Add olive oil when the skillet is hot
- Add sun-dried tomatoes and crushed red pepper to the skillet and saute for 30 seconds
- Add garlic and saute for an additional 30 seconds.
- Add tomatoes and basil. Simmer continuously while the tortellini cooks.
- Reduce heat and add the spinach to the skillet, stir to combine and cover. Cook until spinach wilts slightly.
- Drain tortellini and serve immediately in bowls, with tomato-spinach sauce ladled over. Garnish with Romano or Parmesan cheese if you wish.
Rating: All by itself, I give this a 4 out of 5 Peronis (an Italian beer). If you serve it with some garlic bread, it goes to 5 pretty easily.