Skillet Spinach Tortellini With Sun Dried Tomatoes Food

TORTELLINI WITH SPINACH AND SUN DRIED TOMATOES~ ANOTHER 15 MINUTE MEAL

Steps:

• Set large stock pot to boil (cook pasta to package instructions)
• While water is heating, prepare all ingredients
• Add pasta to water and cook to package instructions. Most fresh pastas cook VERY quickly so be ready with a colander in the sink.
• Place a large pan on medium/ high heat, add enough olive oil to coat the bottom of pan
• When oil is hot, add green onions and sauté for 3 minutes
• Add sun dried tomatoes, cook for two more minutes, stirring here and there
• Right before pasta is ready, add basil and spinach to pan .
• Strain pasta in colander, do not rinse. Add pasta to pan with veggies to 'finish'
• Toss pasta with ingredients in pan for 30 seconds
• Drizzle with 2 tablespoons Olive Oil and Sprinkle with sea salt, toss again
• Pour pasta into a bowl. Garnish with Pine Nuts. Toss and serve.

SKILLET SPINACH TORTELLINI WITH SUN DRIED TOMATOES

Steps:

• Heat bacon grease over medium heat in a large skillet. Once hot, add in garlic and onions, stirring and cooking 2-3 minutes. Add in chicken broth and 1 cup milk. Heat mixture until just barely boiling.
• Add in frozen tortellini. Give it a quick stir and place the lid on the skillet. Set timer to 10 minutes. Pasta will heat and eventually come to a boil.
• Meanwhile, give the spinach a few quick chops and cut the sun dried tomatoes into smaller pieces.
• Assemble remaining ingredients. Combine 2 TBSP milk and 2 teaspoons of cornstarch, stirring until smooth.
• Once timer goes off, remove the lid but keep the heat on medium. Add in milk-cornstarch mixture, stirring to combine. Add in all remaining ingredients except for Parmesan cheese.
• The lemon juice might sound odd to you but it adds a nice pop of flavor that I really loved. Don't leave it out!
• Give pasta a few stirs. After about a minute or two the spinach will be wilted and the sauce will thicken up.
• Serve with Parmesan cheese on top. ENJOY!

CHEESE TORTELLINI WITH CREAMY TOMATO AND SPINACH SAUCE

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top but skin is nearly soft, about 2 minutes. Drain well.
• Slice sun-dried tomatoes thinly. Heat 1 tablespoon reserved tomato oil in a large skillet over medium-high heat. Season chicken with salt and pepper and add to the skillet; saute until golden, 3 to 4 minutes. Add garlic and stir for 30 seconds. Pour in sun-dried tomatoes, diced tomatoes, cream, and white wine; bring to a boil. Reduce heat to medium-low, cover skillet, and simmer until chicken is just cooked through, about 3 minutes.
• Transfer chicken to a separate dish. Add spinach and basil to the skillet and stir. Increase heat slightly and boil until sauce thickens enough to coat the back of a spoon, about 3 minutes. Season sauce with salt and pepper. Return chicken and cooked tortellini to skillet; cook and stir over medium heat until heated through, about 2 minutes more. Stir in Parmesan cheese.

TORTELLINI WITH CREAMY SUN-DRIED TOMATO SAUCE AND SPINACH

Steps:

• Cook tortellini according to package directions. (Don't drain without reserving some of the cooking water!)
• In a large, deep skillet, heat 1 teaspoon olive oil from jar of sundried tomatoes (I have a nonstick skillet - if you feel like you need to add more oil, feel free). Heat over medium heat. When hot, add onions and sprinkle with salt and pepper. Sauté onions until translucent. Add garlic and cook for another minute or until fragrant.
• Add sun dried tomatoes and spinach. Cook until spinach is wilted.
• Add cream and heat until slightly thickened. Stir in Parmesan cheese and cooked tortellini. If desired, add pasta water to achieve desired consistency.

TORTELLINI WITH BABY SPINACH AND SUN-DRIED TOMATOES

Steps:

• Bring a large pot of salted water to a boil.
• Heat a large deep skillet or saucepan over medium/medium high heat.
• Add sun dried tomatoes and saute for about 30 seconds.
• Next, add garlic and crushed red pepper and cook for about 45 more seconds, careful not to let the garlic burn.
• Add tomatoes and stir together.
• Let sauce come to a boil, reduce heat to low, then cover and let simmer while pasta water comes to a boil.
• Boil pasta according to package directions (about 6-8 minutes).
• While pasta finishes cooking, add spinach to the sauce.
• I end up using about 1/2 of a 10 oz bag.
• Give spinach leaves a stir and then place lid back on the sauce to let the leaves wilt slightly.
• As pasta finishes cooking, ladle a couple scoops of sauce into serving bowl.
• Drain tortellini, and add to bowl with a couple more ladles of sauce overtop.
• Toss to combine.
• I always have some sauce left over which I keep on the side for dunking in bread.
• Top tortellini with grated cheese and serve!

SPINACH TOMATO TORTELLINI

Steps:

• Bring a large pot of water to a boil. Add the tortellini, and cook until tender, about 10 minutes.
• While you get the tortellini going, combine the tomatoes, spinach, salt, pepper, basil and garlic in a large saucepan over medium heat. Cook and stir until the mixture begins to bubble.
• In a medium bowl, whisk together the flour, milk and cream. Stir this mixture into the saucepan along with the Parmesan cheese. Heat through, then reduce heat to low, and simmer until thick, about 2 minutes.
• Drain the tortellini, but do not rinse, then pour them into the saucepan with the sauce. Stir to coat, and serve.

TORTELLINI CHICKEN SALAD WITH SUN-DRIED TOMATOES

Steps:

• In serving bowl, combine pasta, chicken, artichokes, spinach, tomatoes, feta and onions.
• To make vinaigrette, puree the garlic, oregano, tomato paste, vinegar and salt & pepper in a food processor or blender.
• While processing, drizzle in olive oil to make a smooth emulsion.
• Toss enough dressing with salad to coat and stir to combine.
• May serve immediately or refrigerate.