and eat as light as I can. Full flavor with very few ingredients. This would go -
perfect served with some grilled chicken sausage on a hot Summers night.
Tortellini with Sun Dried Tomatoes, Spinach and Pine Nuts
1 large package Bertolli cheese tortellini
1 8.5 ounce jar sun dried tomatoes packed in oil, drained and chopped
1 14 ounce can artichoke hearts, drained and chopped
1 1/2 cups fresh baby spinach
3 ounces mozzarella, diced
4 tablespoons pine nuts, toasted on stove top ( optional )
4 tablespoons fresh parmesan cheese, grated
1/2 cup vegetable or chicken broth
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon red pepper flakes
1 teaspoon Italian seasoning
drizzle of olive oil
salt and pepper
1) Cook pasta in large pot of boiling water until al dente. Once pasta is drained - pour
cold water over pasta to stop the cooking. Put back in pot and add broth, spinach, both
cheeses, sun dried tomatoes, artichokes. Stir well. Add all of the spices and pine nuts.
You can adjust spices to your liking. Drizzle with olive oil.
"Note - When serving sometimes I add a drizzle of balsamic. Enjoy! "