Prep 5 mins
Cook 15 mins
This simple and delicious pasta dish is adapted from Vegetarian Times magazine. One thing I didn't change was the onion powder - I rarely cook with it, and I didn't substitute it here only because I was out of fresh onions. I am glad I didn't, since I think this is one case where the dry powder really works better. It blends with and thickens the olive oil to make a sauce with great flavor. I served this with a tossed salad and some warm French bread with dipping oil and it was a quick and wonderful meal.
- 3 cups uncooked dry cheese-filled egg tortellini
- 1 (6 ounce) packagefresh Baby Spinach
- 2 cups cherry tomatoes or 2 cups grape tomatoes, halved or quartered depending on size
- 2 tablespoons olive oil
- 1 tablespoon onion powder
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- 2 teaspoons garlic, minced
- 1⁄4 cup shredded parmesan cheese
- salt, to taste
- fresh ground black pepper, to taste
- Cook tortellini according to package instructions; drain and set aside.
- While the pasta cooks, gather and cut up the vegetables and other ingredients.
- Heat the olive oil and garlic in a large pan over medium heat for about one minute.
- Add tomatoes, onion powder, salt, and pepper to the pan and saute for about 5 minutes.
- Add spinach, parsley and basil to the pan and cook for about 2 minutes more.
- Gently stir in the tortellini and cook for 2-3 more minutes.
- Remove from heat and top with parmesan cheese.
Delicious! My husband and I decided next time we might toss in some pine nuts too.