Friday, December 18, 2009

Tortellini with rapini leaves and tomatoes

Approx. 425 Calories per serving. Recipe makes 2 servings.


I had a partial package of cheese tortellini in the freezer and the rapini leaves from yesterday that I wanted to use. This recipe was a great way to combine the two. You could use pretty much any type of greens for this (kale, Swiss chard, spinach, etc.) if you don't have rapini leaves.

Ingredients

  • 2 cups cheese tortellini (I used Buitoni brand)
  • 3 cups rapini leaves, chopped
  • 2 medium tomatoes (approx. 2 cups chopped)
  • 1 clove garlic
  • 1 tsp olive oil
  • red pepper flakes, to taste
  • water

Directions
  1. Add pasta to a pot of boiling water. Boil until tender.
  2. While pasta is boiling, chop tomatoes and rapini leaves.
  3. Add oil, minced garlic, red pepper flakes, and greens to a skillet.
  4. Cook until the greens start to get soft.
  5. Add tomatoes and cook until they are soft.
  6. Add cooked and drained pasta.
  7. Toss until mixed and serve.

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