Thursday, November 29, 2007


Tortellini with spinach in broth (recipe in the comments)
Sauteed zucchini and red onion in balsamic

Mint M & Ms (which J ate pre-dinner while M talked to his mom)
Cherry Garcia (which M finished over Mythbusters)
Hot tea
This is one of the first recipes we made out of our original wedding gift subscription to Cooking Light. It has been a long standing "speed meal" of choice, by which we meal a meal that is speedy to prepare, not to eat! It has the class of a much harder dish - the wine gives the broth an unexpected elegance - with the ease of packaged tortellini. This is a wonderful meal after a stressful day when you just want to crash. It takes no time to prepare, but makes you feel pampered.

Prep Notes
Difficulty: Super easy
Chopping: Garlic, tomato, zucchini, onion
Time: 20 minutes
Make ahead: It's best fresh since the tortellini absorbs a lot of broth if you keep it, but the soup can be refreshed by adding dilute broth.

J: "How can so fast be so good???"
M: "I'm a tortellini monster."

1 comment:

J said...

Tortellini and Spinach in Broth – Cooking Light
Serves 4

1 T olive oil
5 garlic cloves, thinly sliced
½ cup white wine
6 cups broth
2 (9 oz.) packages cheese tortellini
1 ¼ cups tomato, chopped
6 oz. baby spinach (1 pre-washed bag)
1 T butter

Heat the olive oil in a large pot over medium-high heat. Add the garlic and cook for 30 seconds, stirring constantly. Stir in wine and broth. Bring to a boil and cook for two minutes. Add tortellini and cook for 6 minutes. Stir in tomato and spinach and cook until spinach wilts. Add butter and cook until butter is thoroughly melted.