Pasta, Spinach and Pine Nuts- You can’t go wrong

Favorite Meal this week: Tortellini, Spinach and Toasted Pine Nuts

Monday

This is one of our go-to meals. I’m actually surprised we haven’t posted it yet because we make it a lot. It’s easy and delicious.

Tortellini, Spinach and Toasted Pine Nuts

1 package of fresh tortellini
1-2 packages of fresh spinach
olive oil or butter
2-3 cloves garlic, minced
2 Tablespoons about of Pine Nuts, toasted
Salt and Pepper to season
Grated Parmesan

Bowl the water for the pasta. Meanwhile, in a saute pan place the butter or olive oil. Add the minced garlic and saute for 30 seconds. Add the spinach and toss until cooked down. Season with salt and pepper. Once the pasta water is ready, add the pasta and cook according to package. Serve pasta with the spinach and toasted pine nuts. Top with grated parmesan.

Tuesday

We went out for some yummy Mediterranean food! Can you say falafel?

Wednesday

We tried a new recipe. It was kind of sweet for dinner, but worth a try, especially with the lime sauce. This dish could be good for singles as you could make as much or little as you want!

Brie and Peach Quesadillas

Sauce:

    • 2 tablespoons honey
    • 2 teaspoons fresh lime juice
    • 1/2 teaspoon grated lime rind

Quesadillas:

  • 1 cup thinly sliced peeled firm ripe peaches (about 2 large)
  • 1 tablespoon chopped fresh chives
  • 1 teaspoon brown sugar
  • 3 ounces Brie cheese, thinly sliced
  • 4 (8-inch) fat-free flour tortillas
  • Cooking spray
  • Chive strips (optional)

Preparation

  1. To prepare sauce, combine first 3 ingredients, stirring with a whisk; set aside.
  2. To prepare quesadillas, combine peaches, 1 tablespoon chives, and sugar, tossing gently to coat. Heat a large nonstick skillet over medium-high heat. Arrange one-fourth of cheese and one-fourth of peach mixture over half of each tortilla; fold tortillas in half. Coat pan with cooking spray. Place 2 quesadillas in pan; cook 2 minutes on each side or until tortillas are lightly browned and crisp. Remove from pan; keep warm. Repeat procedure with remaining quesadillas. Cut each quesadilla into 3 wedges; serve with sauce. Garnish with chive strips, if desired.

Note:Placing the fillings on one side of the tortilla and folding the other half over (like a taco) makes the quesadillas easier to handle. Whole wheat tortillas would also be great, offering a sweet, nutty taste. The lime-honey dipping sauce balances the richness of the buttery filling.

Cooking Light
JUNE 2005

Thursday

We made pizza! Seriously…pizza is just so easy and delicious. I swear we never make the same pizza twice!

Friday

Grilled Salmon! Yum! We’ve had our real grill for just about a year now (I say real grill because for YEARS we used an electric George Forman grill. Mainly because when we lived in our apartment that was the only “grill” we were allowed to own). Anyway, last year we upgraded to a “MANLY MAN” grill with real fire! Over the course of the year, I’m pretty sure “B” has gotten better and better at grilling! He uses ANY opportunity to grill. Plus, I don’t mind because that usually means less dishes for me! That’s what we call a Win-Win!

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