No Farm Friday today. I am still stewing on the Des Moines Water Work’s war on rural Iowa.
Instead, I wanted to start a new category / series of posts: Recipes Found.
Farmer J and I love to cook, and we’re constantly trying new recipes. The title of this series is Recipes Found, because these are NOT dishes we are inventing ourselves. I will always give credit to the origination source of the recipe. We may alter things here or there, but neither of us has the culinary acumen to just whip up these meals ourselves. My hope is that I can help you sort through the clutter of recipes you have on Pinterest and let you know from experience what we has produced the best results!
Today’s found recipe is : Creamy Spinach Tomato Tortellini from Cooking Classy
This pasta dish is simply the best past ever. It is quick, easy, and delicious. There is just nothing to complain about. It can also be modified in multiple ways. We like to add Italian sausage and mushrooms. Recently we also replaced spinach with kale when the local grocery store left me with no other choice (rural shopping problems). This is great for guests and any other night you want to feel fancy, but don’t want to put in lots of effort. Enjoy!
Creamy Spinach Tomato Tortellini
Prep Time: 10 minutes
Cook Time: 15 minutes (YES – it is that quick – be prepared)
Yield: 5 – 1 cup servings
- 1 (20 oz) pkg three cheese tortellini (we use frozen, because it’s the only option at our grocery store – the recipe prefers refrigerated)
- 2 Tbsp butter
- 2 cloves garlic, minced
- 3 Tbsp all-purpose flour
- 1 tsp onion powder
- 1 1/4 cups milk (I typically use skim although the recipe claims “anything but” – another approach I have taken is to use as much heavy cream as possible and top off the remainder with milk . . . as long as your dairy products reach a total 1 3/4 cups you should be good!)
- 1/2 cup heavy cream (see above)
- 1 (14.5 oz) can petite diced tomatoes (undrained)
- 1 1/2 cups (packed) chopped fresh spinach (we’ve also found kale to be delicious!)
- 3 Tbsp chopped fresh basil (we never have fresh basil . . . I use liberal dashes of dried Italian seasoning.)
- 2 tsp chopped fresh oregano (or 1/2 tsp dry) (see above)
- Salt and freshly ground black pepper
- 6 Tbsp finely shredded parmesan, plus more for serving (I actually don’t put any in the dish while cooking, I save it for serving)
- Red pepper flakes, for serving (optional)
Cook tortellini according to directions listed on package. NOTE: If using frozen tortellini, this only takes 3 minutes tops. Plan the rest of your cooking accordingly. I typically cook my pasta towards the end.
Meanwhile, in a large and deep skillet or saucepan, melt butter over medium heat. Add garlic and saute 30 seconds, then add flour and onion powder and cook, stirring constantly, 1 minute. While whisking, slowly pour in milk and cream, then whisk until smooth. Cook, stirring constantly, until mixture begins to simmer, then add tomatoes, spinach, basil and oregano. Season with salt and pepper to taste. Cook several minutes longer until sauce has thickened and spinach has wilted. Add parmesan cheese and stir until melted. Remove from heat.
Toss prepared and drained tortellini into sauce mixture (note that as the pasta rests, the sauce will seem thicker and it will sort of soak into the noodles. So, if you won’t be serving it for 10 minutes or so you can stir in some pasta water, milk or cream to thin it out if desired). Serve warm sprinkled with additional parmesan cheese if desired and optional red pepper flakes.
Then eat up!!