Monday, April 26, 2010

Tortellini with Veggies

I LOVE Tortellini!! I love the way it cute ....little rings filled with surprises. I love the way it tastes... especially the spinach or mushroom or cado & black bean filled tortellini. It’s just a fun to eat and an unusual looking pasta.

This dish is something I thought up one evening while watching the food channel. Hubby Bear LOVES “Diner Boy,” Guy Fieri host of Diners, Drive-Ins and Dives, aka... “Triple D.” So, Guy was at this one place... somewhere.... where they were fixing up a pasta dish that could be an engraved invitation for a coronary. SOOOO much fat and SOOOOO much cheese and sour cream. I thought to myself..... “There’s got to be a healthier pasta dish for sure.” So, I came up with this one.

Filled with some of my favorite veggies.... and you can substitute your has a light olive oil-chive coating that gives the pasta and veggies a wonderful flavor... without all the fat and cheese. Now, for you non-Vegans out there....... you can add shredded Parmesan or Romano cheese and if you have the need for animal protein..... sauté some shrimp and scallops with the chives, bells, olive oil and wine.

Just look at these gorgeous vegetables! LIGHTLY steamed so as to not destroy the nutrients AND to not wash out those wonderful colors AND to not leave these veggies limp like noodles. The asparagus is steamed for 60 seconds... and that is it! The broc steams for TWO minutes max! So Yummy!

As Always.... I DO ORGANIC much as possible!

Here is what you’ll need for this tasty pasta dish:

Extra Virgin Olive Oil - 1/3rd cup
Garlic, fresh pressed or grated – 2 to 3 cloves
Fresh Chives, finely chopped – ½ cup
Dry white wine – ½ cup
Juice from a Lemon (if you like the taste of lemon... use a large lemon)

Tortellini – about one pound
Red and Yellow Bells, julienned & lightly sautéed (as much as you like)
Broc, tops & lightly steamed (as much as you like)
Asparagus, thin and sliced on the angle into 2 to 3 pieces, lightly steamed (as much as you like)
Fresh large Cherry Tomatoes, quartered – about 4
Fresh raw Baby Spinach – about 2 cups

OK....let’s get this party started!!!

Bring a large pot of water to a boil for the pasta. Add a dash of Olive Oil. Cook the pasta to al dente, according to the package directions, about 7-8 minutes. When the pasta is ready, drain and set aside.

While the pasta is cooking.... steam up your veggies. REMEMBER... lightly. ONE minute for the asparagus and 2 minutes for the broc. Remove immediately from the steamer so they don’t continue to steam. Cut your asparagus... I use just the tips and cut your broc tops. Set aside.

Meanwhile, heat the olive oil in a pan on low heat. Add garlic and stir, careful to not burn. Add the bells and suate for about 30 seconds. Add the wine and gently reduce for a couple of minutes more. Stir in the lemon juice. Add the pasta, veggies and tomatoes. Toss to coat evenly. Sprinkle the chives all over the top and gently fold in. Turn off the heat & coat for about one minute. Fold in the baby spinach and you are ready to serve. Enjoy with a salad, garlic bread and a glass of your favorite vino. YUM-MO!..... this is what we’re having for supper tonight!!

Until Next Time.......


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