Feb 5 2018

Creamy Lemon Tortellini Primavera

There are really nice fresh tortellini in the stores now, so splurge and purchase a 10 package of cheese and a 10 oz package of mushroom.

Cook according to directions.

Julianne 1/2 each of a red and yellow pepper and 1 small jar of sun dried tomatoes. Thinly slice 1 large shallot. Mince 2-3 cloves of garlic. Toss with some spearmint, salt, pepper, zest of 1 lemon, oregano, basil and marjoram. Saute till veggies have softened. Juice 2 lemons and add to pan. Stir in 1 c good white wine and stir, scraping the bottom of the pan.

Add 16 oz of mascarpone cheese. If you can't find it, you can use ricotta, but mascarpone will be creamier. Stir till incorporated. Add 10 oz fresh spinach. Fresh spinach is important here.

If it does not have a creamy sauce, add a little pasta water till it's the consistency you want.
Mix with the tortellini.

Serve with some fresh grated parm and a glass of white! An unoaked Chardonnay or a Pinot Grigio would be best.

For those who'd like to, add some chicken or shrimp to the dish. Season separatley with spices listed above.