Mary Costa-Pearson
When my hubs is out of town I tend to lean towards easy things to make for dinner, things that are no brainers and something I can get more than one night out of so I have to cook even less! At our last M.O.P.S. meeting we had a cooking demo and one of the ladies demo'd this recipe we all got to try it and it was really good! I think I will make mine with some ravioli's instead tonight. Its so cold today that soup will be great!!!
makes 3-4 servings, probably better if doubled
*2 tbs unsalted butter
6-8 cloves of garlic chopped
4 cups low salt chicken broth (one 32 oz box of chicken stock or broth is 4 cups)
6 oz fresh or frozen tortellini 
1 14oz can of italian stewed tomatoes with liquid
1 bag of baby spinach-washed
8-10 leaves of basil coarsely chopped
grated parmesan/romano cheese

Melt butter in a large pot over medium-high heat. Add garlic and saute  until fragrant about 2 min. Add the broth and bring to a boil. Add the Tortellini cook about 5 min for frozen less time for fresh. Add tomatoes and their liquid reduce heat to a simmer and cook till pasta is tender. Stir in spinach and basil and cook just until wilted . Serve with grated cheese, a good french bread and a green salad.
***if you wish to add protein leftover rotisserie chicken works well with this recipe or season cut up chicken with salt and pepper saute' in butter before adding garlic
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