Wednesday, October 7, 2009

Creamy Spinach and Tortellini

This recipe might be categorized as Extreme Comfort Food. It’s warm and creamy with a stick-to-your-ribs heartiness, all true earmarks of comforting foods. This cozy recipe, from the talented chefs at Skidmore College, brings in a healthy portion of vegetables to boot. I found it in that note pad I love, the one that’s interspersed with recipes every five pages or so.

Creamy Spinach and Tortellini

1 pound fresh or frozen cheese tortellini
½ cup chopped onion
3 garlic cloves, minced
2 tablespoons olive oil or oil
1 nine-ounce package frozen, chopped spinach, thawed
1 cup seeded, cubed tomato
¼ cup chopped fresh basil leaves
½ teaspoon salt
½ teaspoon pepper
1 cup whipping cream (forgive me!)
¼ cup grated Parmesan or Romano cheese

Cook tortellini to desired doneness as directed on package. Drain; rinse with hot water. Meanwhile, in large skillet over medium heat, cook onion and garlic in oil until lightly browned, about 4 minutes. Add spinach, tomato, basil, salt, and pepper; cook 5 minutes, stirring occasionally. Stir in whipping cream and Parmesan cheese; cook until mixture just comes to a boil. Reduce heat to low. Add tortellini; mix well. Cook an additional 4 to 5 minutes or until thoroughly heated. Serve with additional Parmesan cheese, if desired.

Makes 4 servings.

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