>Tortellini Toss with Herbed Goat Cheese


Holy moly – this recipe literally just went in my belly moments ago and I couldn’t wait to tell you about it. So here I sit, stuffed to the gills, watching America’s Got Talent, and feeling miserable I’m so bloated…but blogging about this dish because you need to know about it.
It was so easy and fresh. And delicious.
I changed it quite a bit – so pay attention ๐Ÿ™‚ Will give you the original (from Good Housekeeping) and then my alterations in bold.
2 package(s) (9-ounce) refrigerated cheese tortellini (I used Bertolli’s sweet italian sausage flavored tortellini, instead. Gotta add a little meat to the dish, somehow. And I think it said this pasta is made with sweet italian sausage, mushrooms and raisins – so you really get a lot of flavors in there.)
1 bag(s) (5- to 6-ouce) baby spinach
1/2 teaspoon(s) grated lemon peel (I went a little heavier on the lemon zest, because we love it.)
1/4 cup(s) oil-packed sun-dried tomatoes, drained and chopped (Again, a little more like 1/3 cup here.)
1 tablespoon(s) oil from tomatoes
2 ounce(s) herbed goat cheese, crumbled (1/2 cup) (Since the Harris Teeter tried to rob me blind with their $6.99 tiny, midget sized container of goat cheese, I went with a more economical choice of basil and tomato infused Feta, and it rocked my socks.)
Heat large, covered saucepot of salted water to boiling on high. Cook tortellini as label directs.
(While this was cooking, I put a couple drizzles of olive oil in a skillet, sauteed some minced garlic, and sauteed my bag of spinach until it was almost completely wilted. The original instructions just tell you to throw it in there, so it’s still crunchy and not really cooked…not really my style.)
Reserve 1/4 cup pasta cooking water; drain tortellini and return to saucepot (removed from stovetop) with reserved cooking water (I just used a couple spoonfuls of the water – 1/4 cup seemed too much.) Stir in spinach.
Into saucepot with cooked tortellini and spinach, stir lemon peel and chopped sun-dried tomatoes and their oil; toss to coat. (I added one more little drizzle of olive oil to get it all coated well.) Transfer to 4 serving bowls and sprinkle with goat cheese to serve.
Seriously – we went on and on about this…commenting on every bite. Ha. It’s not exactly the cheapest dinner-in – as the pasta, sun-dried tomatoes, feta and spinach may not be already hanging out in your fridge/pantry, but it’s worth it, I promise ๐Ÿ™‚

Let me know if you try any of these recipes I’ve been posting and what you think! I’d love to hear from you and if you changed anything, too. I’m so enjoying cooking more, lately, and sharing it with you!


One thought on “>Tortellini Toss with Herbed Goat Cheese

  1. >Hey Jen, I found your new blog & get excited when you post new recipes! I just tried the garlic & parmesan chicken from your old blog last night & it was delicious! I had printed that out 2 years & just now decided to try it ha. I love the low fat recipes though! I will give this one a try too, it looks good (Just prob not the healthiest for me) : )

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