Thursday, July 9, 2009
Work+kids+house+gym+yardwork+social life=not a lot of time for cooking these days. Sound familiar to you?
When this happens to me, I often to turn to pasta. It always delivers. Plus, I'm Italian, and pasta is close to my heart (as in, I could eat it at every meal).
I've mostly switched to whole wheat or brown rice pasta, but still enjoy a nice bowl of tortellini now and again. This time, I chose fresh chicken tortellini and paired it with shallots, garlic, prosciutto, baby spinach and white wine.
My secret: instead of boiling the pasta, I put the uncooked tortellini in a bowl of steaming hot water and let it sit for a few minutes. Meanwhile, I saute the shallots and garlic in olive oil, salt and pepper until soft, drain the tortellini and add it to the hot pan. Cook, stirring often, until the tortellini is lightly browned and hot. Then, add chopped prosciutto, the baby spinach and a big splash of decent white wine. Let it all simmer together until the wine reduces, serve and add freshly grated parmesan. The pasta will taste al dente-ish, and you'll save a few minutes and some extra clean-up.
Chicken tortellini with prosciutto and spinach is a complete meal in a bowl, in minutes, and you can feel good about serving it to just about anyone.