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cooking? cooking!

Jan 23 '10
Tortellini Toss with Herbed Goat Cheese Ingredients 2 package(s) (9-ounce) refrigerated cheese tortellini 1 bag(s) (5- to 6-ouce) baby spinach 1/2 teaspoon(s) grated lemon peel 1/4 cup(s) oil-packed sun-dried tomatoes, drained and chopped 1 tablespoon(s) oil from tomatoes 2 ounce(s) herbed goat cheese, crumbled (1/2 cup) Directions Heat large, covered saucepot of salted water to boiling on high. Cook tortellini as label directs. Reserve 1/4 cup pasta cooking water; drain tortellini and return to saucepot with reserved cooking water. Stir in spinach. Into saucepot with cooked tortellini, stir lemon peel and chopped sun-dried tomatoes and their oil; toss to coat. Transfer to 4 serving bowls and sprinkle with goat cheese to serve. Delicious! I made this like two weeks ago with Christy and Vanessa (we added garlic, which I think improved the recipe quite a bit) and then again this morning.

Tortellini Toss with Herbed Goat Cheese

Ingredients

  • 2 package(s) (9-ounce) refrigerated cheese tortellini
  • 1 bag(s) (5- to 6-ouce) baby spinach
  • 1/2 teaspoon(s) grated lemon peel
  • 1/4 cup(s) oil-packed sun-dried tomatoes, drained and chopped
  • 1 tablespoon(s) oil from tomatoes
  • 2 ounce(s) herbed goat cheese, crumbled (1/2 cup)

Directions

  1. Heat large, covered saucepot of salted water to boiling on high. Cook tortellini as label directs. Reserve 1/4 cup pasta cooking water; drain tortellini and return to saucepot with reserved cooking water. Stir in spinach.
  2. Into saucepot with cooked tortellini, stir lemon peel and chopped sun-dried tomatoes and their oil; toss to coat. Transfer to 4 serving bowls and sprinkle with goat cheese to serve.

Delicious! I made this like two weeks ago with Christy and Vanessa (we added garlic, which I think improved the recipe quite a bit) and then again this morning.

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