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Thank you Emilie from The Clever Carrot for this quick and easy, delicious dish!

I haven’t had tortellini in ages

My mom used to make it for me when I was a little kid. I used to stack them on my fingers like rings. I loved it. But as I grew older, I forgot about tortellini and I’m not really sure why. Luckily, we’ve become reacquainted.

While shopping in my favorite store, I overheard a man going on and on about how much his wife loved tortellini. She would serve it with sauteed greens and tomatoes for a quick meal. It was her lifesaver during busy weeknights.

Sold!

Back home at the stove, I tried to re-create this dish. I started off by frying some diced bacon for a nice, smoky flavor. To that, I added grape tomatoes (no need to cut) and cooked them until blistered. Then I folded in some baby spinach. By the time my tortellini were done, my ‘sauce’ was complete. I tossed it all together with shaved Parmesan cheese.

From start to finish, this meal took only 20 minutes! It was inexpensive too. For 4 people, the total cost was $12. That’s only $3/person! And I live in NY by the way, where everything is expensive. Tortellini, you’re my hero.

*Try swapping out cheese tortellini for pesto or mushroom. Add a dollop of goat cheese for a decadent touch!

Ingredients

  • - 1½ lbs. fresh cheese tortellini
  • - 6 bacon slices, cut into ½” dice
  • - 1 small garlic clove, grated
  • - 2 c. whole grape (or cherry) tomatoes
  • - 1x 16 oz bag baby spinach, washed and dried
  • - Parmesan cheese
  • - olive oil
  • - salt & pepper

Instructions

  1. 1. Bring a large pot of water to a boil. Season with salt and add the tortellini. Cook according to the package instructions.
  2. 2. Meanwhile, in a large saute pan (preferably 12″) warm a splash of olive oil over moderate heat. If you do not have a pan this size, use 2 separate ones to avoid overcrowding and steaming.
  3. 3. Add the diced bacon and saute until golden and crisp, about 10 minutes. Remove the bacon with a slotted spoon and drain on paper towels. Set aside.
  4. 4. Using a microplane, grate your garlic into the pan. Saute until fragrant, about 20 seconds.
  5. 5. Add the whole grape tomatoes (no need to cut). Cook until they are slightly blistered.
  6. 6. Add the spinach. Gently toss with tongs until wilted, being careful not to break up the tomatoes.
  7. 7. Season with salt and pepper to taste.
  8. 8. Drain the tortellini and toss together with the sauce. Add additional olive oil to coat.Top with shaved Parmesan cheese.
  9. 9. Serve immediately.

Bio: This recipe was made by Emilie, the blogger behind The Clever Carrot. Emilie loves taking ingredients that are in season and incorporate those into her simple but tasty dishes. An avid cook and mother of two, this busy blogger has creative recipes and tips for every occasion. Enjoy!

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