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Spinach-Feta Tortellini
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June McKeon of Alpharetta shared this recipe, describing it as "quick and delicious -- the kind of dish my husband and I love." Frozen spinach works well and is convenient to have on hand for dishes such as these -- but of course, it's just as easy to dump a bag of fresh spinach into the skillet with the sauteed garlic. Cover the skillet for a minute or two just until the spinach is wilted, then add the feta and proceed according to the directions here.
Hands on time: Total time: 30 minutes Serves: 4
Ingredients:
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1 pound frozen cheese tortellini
1 box (10 ounces) chopped frozen spinach
4 tablespoons olive oil
4 cloves garlic, crushed
4 ounces crumbled feta cheese
Instructions:
Bring a large pot of water to a boil; add pasta and cook until al dente.
Meanwhile, thaw spinach in colander under running tap water. Squeeze dry. In a skillet over medium heat, heat olive oil. Add garlic and saute until tender. Add spinach; cook until heated through, about 3-4 minutes. Add feta to spinach and mix with drained pasta. Season to taste with salt and pepper.
Meanwhile, thaw spinach in colander under running tap water. Squeeze dry. In a skillet over medium heat, heat olive oil. Add garlic and saute until tender. Add spinach; cook until heated through, about 3-4 minutes. Add feta to spinach and mix with drained pasta. Season to taste with salt and pepper.
Notes:
The McKeons like to round out the meal with a bagged salad and good hunk of crusty bread -- but with the greens included in the pasta, we didn't miss the salad a bit.
Nutrition:
Per serving: 552 calories (percent of calories from fat, 40), 24 grams protein, 56 grams carbohydrates, 3 grams fiber, 25 grams fat, 67 milligrams cholesterol, 677 milligrams sodium.
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