Now that my half semester classes have started my kitchen has been collecting cobwebs. Needless to say, this week’s meals have been a variety of what can be really easy to make, tasty to eat, and great to keep for left overs. We are a whole wheat family so when we see things like whole wheat tortellini on sale we have to buy it. Pasta sauce is “good” but I’ve always felt that it can be overbearing and take away from the hidden flavors of a dish so I’ve made a recipe for my own “sauce.” This dish is perfect for busy moms/dads worldwide!
-Pinch of salt (for boiling water)
– (2) 9oz packages of whole wheat three cheese tortellinis (or any type of tortellini that you like)
– 10 oz bag of fresh spinach (rinsed)
– 1 whole container of cherry or grape tomatoes, halved
– 2 tbsp minced garlic (modify to taste.. I love garlic so I put unnecessary amounts of it in my recipes haha)
– 1 tsp dried rosemary (or any herbs you like)
– 3 tbsp olive oil
1.) Bring a large pot of salted water to a boil.
2.) When boiling add tortellini and 1 tbsp of olive oil (to keep tortellini from sticking together.) Stirring often cook until soft (approximately 7 minutes)
3.) While cooking the pasta heat (medium heat) the remaning 2 tbsp. of olive oil in a large pan and add spinach. Cook until the spinach is just starting to wilt (approximately 3 minutes) Add the tomatoes, garlic, and rosemary. Continue to cook until the tomatoes start to wilt (approximately 3-4 minutes.) take off of heat and set aside
4.) When tortellini is done drain and toss with a very small amount of olive oil. Put about half of a cup of tortellinis on a plate and top with spinach/tomato sauce.
**Photo is an original taken by me