Tortellini With Baby Spinach And Sun Dried Tomatoes Recipes

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.

Steps:

• In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Add tomatoes, spinach and seasonings. Cook and stir over medium heat until liquid is absorbed, about 3 minutes., Stir in cream; bring to a boil. Reduce heat; simmer, uncovered, until thickened, about 10 minutes. Meanwhile, cook tortellini according to package directions; drain. Stir into sauce. Sprinkle with cheese.

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!

Steps:

• Preheat oven to 450 degrees F.
• Bring a pot of salted water to a boil for the tortellini. Place the peppers in a roasting pan and roast in preheated oven, checking every 15 minutes, and turning them with tongs until the skin is fully wrinkled and charred black. White the peppers are roasting, boil tortellini until al dente, drain, and set aside to cool. Put the charred peppers into a bowl filled with a couple of inches of ice water. Once cooled, you can then use your fingers to work quickly to slip off and discard the skins of the peppers while they are in the water. Transfer them to a plate, peel away any remnants of the charred skins, slice open and remove the stem and seeds, then julienne the peppers and set aside.
• Through the feed opening of a running blender, add scallions, garlic cloves, sun-dried tomatoes, and 1/2 cup of the fresh basil leaves (packed), reserving the rest of the basil. Add the vinegar and blend until a paste is formed, then leaving the blender running, add the olive oil in a slow steady stream allowing the mixture to emulsify. Season the dressing with salt and pepper, to taste.
• Julienne the rest of the basil (except for the sprigs for garnish). Toss with the tortellini, julienned red bell peppers, and dressing. Transfer to serving dish and decorate with reserved basil sprigs. Can be served at room temperature or chilled.