This is another easy standby, with many variations. I thought tonight's was especially tasty so worth posting. The sweetness of the tomatoes and balsamic vinegar contrast nicely with the red pepper flakes and garlic.
20 ozs cheese tortellini
1 bunch spinach, washed and coarsely chopped
4 cloves garlic, minced
1 cup peas (had some already cooked)
1/2 red bell pepper, diced
2 cups tomatoes, chopped--I had some leftover San Marzano, always nice to have around!
2 tbsp balsamic vinegar
1/3 tsp red pepper flakes
1 tsp herbes de provence
2 tbsp olive oil
Begin boiling water for the tortellini. Heat the olive oil in a large skillet, add the garlic and bell pepper. Sautee for a few minutes, then add the tomatoes, herbes, red pepper flaks and vinegar. Simmer for about five minutes. Meanwhile, add the tortellini to the boiling water to cook according to package directions.
Add the spinach in a few batches, letting each batch start to wilt a bit before adding more. Stir in the peas after all the spinach has been added. Drain the tortellini, toss with the sauce, and, grated parmesan if you like, for an easy meal!
3 comments:
David, sounds absolutely divine. Really looking forward to trying it. I do not have the herbs de provence and hopefully I will be able to find them. Just had to mention this one on my blog
Sounded good but was not good at all. At least I tasted the "sauce" before I ruined my tortellini with it. For all the fresh veggie, garlic and spices, this dish did not have a good flavor.
20 min cooking this only to end up having to put oil & parm cheese on the torts.... :(
Sorry it didn't work for you anonymous. I guess it's a matter of taste, I regularly enjoy this combination of garlic and slight bitterness of greens offset by the richness of the cheese in the tortellini. Not for everyone I guess--though I can also see that the sauce by itself wouldn't be as enjoyable as balanced with the tortellini.
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