|Tortellini image by K.C. Connors. Morguefile license.|
I always feel triumphant when I manage to make a new recipe that my husband likes. He’s not a terribly fussy eater, but he is particular, and he doesn’t often like meatless main courses. So we’re stuck with endless fish dishes during Lent to maintain my Catholic fast, and neither of us are crazy about fish. I decided to experiment with a basic recipe I found in a cookbook I picked up at a garage sale many years ago. The resulting recipe, an entirely new creation of my own, was such a hit that not only did we enjoy it once, but each of us had seconds – and fought over the leftovers today for lunch. Best of all, the recipe took me only 15 minutes to make, start to finish. Here’s the final recipe I created for Tortellini Primavera.
- One bag of frozen tortellini
- One 12 ounce bag of frozen spinach
- One large can of mushroom stems and pieces
- One onion, chopped
- Three cloves of garlic, minced
- Two tablespoons of butter
- One tomato
- One 8 ounce block of reduced fat cream cheese
- Half cup of 2% milk
- Half cup of grated Parmesan or Romano cheese
- Basil, oregano, salt and pepper to taste
Jeanne Grunert is a certified Virginia Master Gardener and the author of several gardening books. Her garden articles, photographs, and interviews have been featured in The Herb Companion, Virginia Gardener, and Cultivate, the magazine of the National Farm Bureau. She is the founder of The Christian Herbalists group and a popular local lecturer on culinary herbs and herbs for health, raised bed gardening, and horticulture therapy.