Tuesday, June 9, 2009

Tasty Tuesday

Spinach Artichoke Tortellini Salad
This one is tasty and the leftovers taste great days after preparation.

Salt and freshly ground black pepper, to taste

1 12-16 ounce package of tortellini, I bought the rainbow kind and found it at Costco, I also doubled the recipe for a get together.

1 bag of fresh baby spinach

1 can (15-ounces) baby artichoke hearts in water, drained and chopped

1 roasted red pepper from a jar, drained and chopped

1 clove garlic, cracked from skin

Grated zest of 1 lemon

2 teaspoons lemon juice

2 tablespoons red wine vinegar

1/4 cup extra-virgin olive oil

1 tablespoon fresh thyme, chopped, or 1/2 teaspoon dried thyme

Bring 5 or 6 inches of water to a boil in a large pot. Salt boiling water and add tortellini. Cook 2 minutes, then add sun-dried tomatoes. Cook tortellini until it is just tender and floating, another 2 to 3 minutes. Drain tortellini and tomatoes, then cool by spreading them out on a large plate or cookie sheet in a single layer.

Coarsely chop spinach, or just de-stem and leave leaves whole (as shown). In a large bowl, combine spinach with artichokes and roasted red pepper.

Chop garlic, then add 1/2 teaspoon of salt and mash it into a paste with the flat of your knife. Transfer garlic paste to a small bowl and add lemon zest, lemon juice, and vinegar. Whisk in olive oil, thyme, and pepper. Add pasta and sun-dried tomatoes to the spinach salad. Dress salad and gently toss. Serve or refrigerate until needed.

4 comments:

Kierstin said...

That looks sooo good! I'm definately going to try making that. We know Jill from back in the River City Ward.

The Elmers said...

that sounds SOOOOO yummy! I will have to try it!

kalisarah88 said...

That looks amazing. I'm gonna have to try this one. Keep sharing your meal ideas!

The Lamb Family said...

Yay Tasty Tuesdays are back;) mmmm! I'm going to have to try this one, thanks!