There’s nothing worse than an empty fridge or an empty stomach. It’s a feeling some of us know all too well. You go to swing open the doors of your fridge expecting a feast, but you’re left squinting from the fluorescent light shining through just the milk, eggs and maybe leftovers. However, from time to time, I’m able to scrounge up a few ingredients and totally surprise my taste buds with a palette pleaser.
You’re probably thinking, “who always has tortellini on hand?”. Well, I bought it a few days ago and never used it for the recipe I was intending to create. So yes, the tortellini was luckily in stock. I’ve been obsessed with mini sweet pepper this season. They come conveniently packaged in a pouch in the most saturated red, yellow and orange hues. Perfect for adding to a salad, pizza or just dipping in ranch dressing.
I left out a protein on this recipe so that any readers feel inspired to add shrimp, chicken, Italian sausage or pancetta to the mix. Seriously, have fun with this recipe and try mixing up the ingredients in your own kitchen!
- 8 oz. Cheese Tortellini
- 3 Tbsp Olive Oil
- 6-8 Mini Sweet Peppers
- ¼ White Onion
- 1 Tbsp Garlic
- ⅓ C White Wine
- 1 C Fresh Spinach
- Salt & Pepper for taste
- Optional: Balsamic Glaze and Feta Cheese
- Fill a large bowl with water and salt to taste.
- Bring to a boil and cook pasta as instructed on packaging.
- Rinse in a colander and set aside.
- Dice peppers and onion.
- In a large pan, heat olive oil on medium.
- Sautée onions, peppers and garlic until soft.
- Pour in white wine and simmer until reduced by half.
- Add spinach, stir until wilted.
- Add pasta, salt, and pepper to taste.
- Optional: Garnish with balsamic glaze and feta cheese.