lazy weeknight pasta
As much as I love to cook, sometimes I simply don’t have the time to devote to preparing a complicated dish. Or I’m feeling lazy. Either way, it’s nice to have a quick go-to recipe that comes together with little time and effort. And bonus points if it includes pasta, since I pretty much consider pasta to be a food group. I love almost all pasta, whether it’s made from durum wheat, durum semolina, or buckwheat flour. Fresh or dried, in all of its various shapes and sizes, I can never get enough. These days, I eat whole wheat pasta most of the time, since it has more health benefits than traditional durum or semolina based pastas. This recipe is an exception to my usual whole wheat rule, but it has lots of veggies to add back some of those nutrients lost by using regular pasta.
Tortellini with Spinach and Garlic
Yields 3 to 4 servings
16-19 oz. cheese tortellini
4-5 cloves garlic, minced
5 oz. baby spinach
¼ to ½ Cup roasted red peppers
16 oz. Roma tomatoes, chopped
up to 3 Tablespoons olive oil
4 Tablespoons Parmesan or Romano cheese
a pinch or two of oregano & dried red pepper flakes
- Bring medium pot of water to a boil.
- In a separate pan, saute the minced garlic in 1 1/2 to 2 Tablespoons olive oil. Add the roasted red peppers and saute around 5 minutes or until peppers are softened. Add tomatoes to garlic/pepper mixture and simmer on medium low heat for an additional 3 to 5 minutes. Add the dried spices.
- Add the tortellini to the pot of boiling water and cook according to the package directions. Stir the spinach into the garlic/pepper/tomato mixture and cook until spinach begins to wilt.
- Drain the tortellini and combine with the sauce mixture and 1/2 to 1 Tablespoon of olive oil.
- Sprinkle with shredded Parmesan or Romano cheese.