Spinach and White Bean Tortellini

Ingredients

9 ounce package refrigerated cheese-filled spinach tortellini

15 ounce can cannellini (white kidney) beans, rinsed and drained

crumbled garlic-and-herb-flavored feta cheese (to taste)

2 tablespoons olive oil

a chopped tomato

baby spinach

Spices: Pink Himalayan Sea Salt, ground black pepper, pinch of cilantro, dill, parsley, onion powder, and an ample amount of garlic powder

Process

First, boil a pot of water and cook tortellini as directed on package. Strain and return to pot. Add spices to taste. Next, rinse and drain the can of kidney beans and add beans, feta cheese and olive oil to the pot. You will want to be sure to combine by stirring. Cook over medium heat until the beans are hot and the cheese begins to melt, gently stirring occasionally. This is a good time to cut the tomato, while everything is cooking. Add the tomato and cook for one additional minute.

Serve on top of a bed of spinach. 

This should make four servings. It is a simple, quick and tasty meal that requires little effort or planning. It is also fantastic when served cold the next day as a pasta salad. (This made for a delicious lunch at work.)

Lasagna Toss with Spinach and Ricotta

There is no better comfort food than lasagna- but it can take quite some time to create! So toss in some noodles with all the fixings- and here you have our lasagna toss! 

Ingredients

1 package of lasagna noodles                       1 medium onion, finely chopped

1 package of frozen chopped spinach          2 garlic cloves, crushed with press

1 cup ricotta cheese                                      roma tomatoes 

1 tbsp. olive oil                                             Spices: salt, ground pepper

Grated parmesan cheese                               basil leaves

Process   

In pot, cook lasagna noodles, extending cooking time to 12-14 minutes. 

In skillet, heat oil over medium heat until hot. Add onion and cook, stirring occasionally until tender for about 10 minutes. Add garlic and stir for 30 seconds. Stir in tomatoes, salt, pepper, breaking up tomatoes with the side of the spoon- heat to boiling over high heat. Reduce heat to medium and cook, uncovered, for about 8 minutes. Add frozen spinach and cook until spinach is tender, about 10 minutes, stirring occasionally. Stir in basil.

Drain noodles and return to pot. Add the tomato mixture and parmesan, toss well. 

Spoon into bowls- add ricotta cheese and extra parmesan. 

Eat. Share. Enjoy. 

Penne Pasta with Mozzarella Tomato sauce

Ingredients

2 pints cherry tomatoes, cut in half
1 package penne pasta 
12 ounces of mozzarella or bocconcini (cut in half)
Fresh spices: parsley, basil, dill (leaves chopped)
1 garlic clove, crushed with garlic press
about 1/4 cup olive oil
salt and pepper

Process

Make sauce in bowl- stir in everything but cheese and pasta. Mix well. Let tomatoes stand for 1-4 hours for optimum flavor. 

Cook pasta as directed on package Drain. 

Add past to tomato mixture and toss well with the mozzarella. 

Serve. Eat. Enjoy. 



*Another bonus to this pasta is it also tastes great cold- so leftovers are a fantastic lunch for the next day, or a side dish for tomorrow's dinner!

Egg Noodles and Cabbage

This is a fantastic, inexpensive comfort food that makes plenty for leftovers and sneaks in the greens (green=healthy).

Ingredients

1 package egg noodles                        Spices: salt, black pepper, thyme,
1 tbsp. butter                                                   parsley, dill, garlic
1 tbsp. olive oil                                    Grated parmesan cheese
1 thinly sliced onion
1 thinly sliced head of cabbage (savoy)
1 package of frozen peas
1 cup vegetable broth
         
Process                 

Simple.
Cook the egg noodles as directed on package.

Heat butter and olive oil in a skillet over medium heat until melted. Add onion and stir occasionally until onion is tender and golden (about 20 minutes). Turn heat up to medium-high and add cabbage, salt, pepper and spices. Cook about 5 minutes, stirring occasionally, until the cabbage is tender-crisp and golden. Stir in frozen peas and broth and cook for 2 minutes, stirring constantly.

Drain noodles and add cabbage mixture and parmesan cheese- toss well. Serve and enjoy!