Cheese Tortellini With Cherry Tomatoes |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This simple and delicious pasta dish is adapted from Vegetarian Times magazine. One thing I didn't change was the onion powder - I rarely cook with it, and I didn't substitute it here only because I was out of fresh onions. I am glad I didn't, since I think this is one case where the dry powder really works better. It blends with and thickens the olive oil to make a sauce with great flavor. I served this with a tossed salad and some warm French bread with dipping oil and it was a quick and wonderful meal. Ingredients:
3 cups uncooked dry cheese-filled egg tortellini |
1 (6 ounce) package fresh baby spinach |
2 cups cherry tomatoes or 2 cups grape tomatoes, halved or quartered depending on size |
2 tablespoons olive oil |
1 tablespoon onion powder |
2 tablespoons fresh parsley, chopped |
2 tablespoons fresh basil, chopped |
2 teaspoons garlic, minced |
1/4 cup shredded parmesan cheese |
salt, to taste |
fresh ground black pepper, to taste |
Directions:
1. Cook tortellini according to package instructions; drain and set aside.
2. While the pasta cooks, gather and cut up the vegetables and other ingredients.
3. Heat the olive oil and garlic in a large pan over medium heat for about one minute.
4. Add tomatoes, onion powder, salt, and pepper to the pan and saute for about 5 minutes.
5. Add spinach, parsley and basil to the pan and cook for about 2 minutes more.
6. Gently stir in the tortellini and cook for 2-3 more minutes.
7. Remove from heat and top with parmesan cheese.
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