Monday, April 9, 2018

Greek Spinach - Tortellini Salad

And we are off! Tonight we enter a new phase of making dinner. The 30-minute meal. I started a new job today and my hour plus ride home is a thing of the past. Yippee!

We are starting off the week with a salad, and a little pasta. The recipe for Greek Spinach - Tortellini Salad is from Better Homes and Gardens.

15-ounce fresh baby spinach
4 ounces crumbled feta cheese
1/2 cup grape tomatoes, sliced
2 green onions, chopped
1 teaspoon finely shredded lemon peel
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp dried dill
1/2 teaspoon kosher salt or sea salt
1/2 teaspoon freshly ground black pepper
9 ounces fresh cheese-filled tortellini
Shaved Parmesan or Pecorino Romano cheese

In a large serving bowl combine spinach, cheese, tomatoes, green onions, garlic, lemon peel and juice, oil, oregano, thyme, dill, salt, and pepper. Cover; let stand at room temperature while preparing pasta or up to 2 hours; stirring occasionally.

Shortly before serving, cook pasta according to package directions. Drain pasta, reserving 1/4 cup of the cooking water. Toss cooked pasta and pasta water with spinach salad mixture. Serve warm or at room temperature. Top with shaved Parmesan cheese. Makes 6 (2-cup) main-dish servings.

No comments: