Tortellini with Spinach, Artichokes & Sun-Dried Tomatoes: for when you require the fan-fare without any of the fuss. Pick up a package of ready-made tortellini or ravioli & in the few minutes it takes for the pasta to cook, the sauce is ready. 
I know I often clap on about how homemade, from-scratch food is best. Well yes, of course it is. You know what’s in your food when you make it yourself. And homemade pasta is really quite special. But, when you’re in the middle of home renos, like I am, or you’re inviting friends over after work, having a meal you can throw together in 15 minutes is a godsend.
I made this quickly for my husband & me, but I have no qualms serving it to friends at a dinner party. I’d add a salad, warm crusty bread & wine (of course). And serve a bowl of strawberries & some whipped cream for dessert. And if you are entertaining guests, what about Goat Cheese, Zucchini & Pea Crostini to start the meal? I love how the Italians cook & eat. They don’t stress & fuss about food like we do in this part of the world.
Speaking of stressing & fussing about food, this week I’m doing a 5-day juice fast: a spring clean for my body. Truthfully, I’m absolute crap at sticking to it but I feel so much better even after day one so I need to stick with it. In that short time I sleep peacefully, feel brighter & lose weight. A juice fast is a good way to reboot my system because carrots & celery never taste as good as they do when I’ve not eaten solid food for days. Once I’ve completed the five days, then my plan is to replace one of my meals with juice, most likely breakfast, & to focus more heavily on plant-based foods. I’m not giving up meat & dairy, just cutting back. And I’m not getting crazy about it as in preaching about it. I know I’ll be making Orange & Fennel Amalfi Salad as one of my first meals – light & fresh, making it a perfect transition back to food after my fast.
Tortellini with Spinach, Artichokes & Sun-Dried Tomatoes is definitely not on the menu for me this week but it was last week & we thoroughly enjoyed it. I loved how good it was for minimal effort. How often does that happen?
Until next time, take care,
- 9 oz (255g) cheese tortellini
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1/2, 14 oz (398ml) can or jar artichoke heart quarters, drained
- 1/3 cup thinly sliced sun-dried tomatoes in oil, drained
- 3 tablespoons small capers
- 3 handfuls baby spinach leaves
- 1/4 cup shredded basil leaves, plus extra for garnish
- freshly grated Parmesan cheese, to serve
- Cook tortellini in a large pot of salted boiling water & cook according to package directions.
- While the tortellini is cooking, heat the oil in a large frying pan over medium heat. Add the garlic, artichokes, tomatoes & capers. Stir for about 3 minutes or so until hot.
- Add the spinach & basil & stir until spinach is just starting to wilt. Add the cooked tortellini with a spoonful or two of the pasta cooking water to the pan. Stir until combined
- Serve tortellini on warm plates sprinkled with Parmesan & extra basil leaves. Serves 2 to 3.
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