Well, I am back from my long absence...mostly due to not cooking over the summer! This little treat is courtesy of Wegman's, but you don't have to use the specific Wegman's ingredients if there isn't one of these stores near you. This recipe was given really good reviews and I enjoyed it when I made it!
Cheese Tortellini with Spinach, Roasted Cauliflower and Vodka Blush Sauce
Serves 8
Active time: 15 minutes
Total time: 40 minutes
1 head cauliflower
Salt and pepper to taste
3 T basting oil
5 oz. baby spinach
24 oz. Vodka blush sauce, warmed
20 oz. cheese tortellini
Grated Pecorino Romano cheese
Preheat oven to 450 degrees.
1. Toss cauliflower with basting oil in large bowl. Arrange on baking sheet in a single layer; season to taste with salt and pepper. Roast 25-30 minutes, until softened and lightly browned. Transfer to large bowl; set aside.
2. Toss baby spinach with cauliflower until wilted; season to taste with salt and pepper.
3. Toss veggie mixture with warmed sauce and cooked pasta; sprinkle with cheese.
This is a really good fall dinner.
Cheese Tortellini with Spinach, Roasted Cauliflower and Vodka Blush Sauce
Serves 8
Active time: 15 minutes
Total time: 40 minutes
1 head cauliflower
Salt and pepper to taste
3 T basting oil
5 oz. baby spinach
24 oz. Vodka blush sauce, warmed
20 oz. cheese tortellini
Grated Pecorino Romano cheese
Preheat oven to 450 degrees.
1. Toss cauliflower with basting oil in large bowl. Arrange on baking sheet in a single layer; season to taste with salt and pepper. Roast 25-30 minutes, until softened and lightly browned. Transfer to large bowl; set aside.
2. Toss baby spinach with cauliflower until wilted; season to taste with salt and pepper.
3. Toss veggie mixture with warmed sauce and cooked pasta; sprinkle with cheese.
This is a really good fall dinner.
1 comment:
YAY for my dedication!!
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