Last night, thoug
I’ll be forwarding on our Family Date Night recipes that are a success. Here’s the first installation. Hope you enjoy!
Bon Apetit!
Tortellini in Lemon Cream Sauce with Roasted Squash
I’ve adapted this recipe from a Real Simple version. I’ve included substitutions for ingredients you may have on hand.
Ingredients:
12 oz. Package Barilla Spinach and Cheese Tortellini (or anything similar)
1 tb. olive oil
3 zucchinis or summer squash (or combo)
Salt, Pepper
1 shallot, chopped (or 1/4 cup chopped onion)
3/4 cup heavy cream (or half and half)
Zest of one lemon (or 2 tb. lemon juice)
2 tb. chopped chives (or any other fresh herb you prefer)
1/2 cup grated Parmesan (or Pecorino or Asiago)
Directions:
Pre-heat oven to 450 degrees. Toss sliced squash with 1/2 tb olive oil, salt, and pepper in a (metal) roasting pan and roast for 15 min., flipping half way.
Meanwhile, prepare tortellini according to package directions, removing from boiling water one minute before recommended, making sure to reserve 1/2 cup of pasta cooking water before draining.
While squash is roasting and pasta is cooking, heat large skillet on medium. Add remaining 1/2 tb. olive oil and saute chopped shallot (or onion) two to three minutes. Add heavy cream and the zest of one lemon. Stir constantly until thick, one to two minutes. Reduce heat to low, and add the drained pasta, squash, cheese and chives. Stir carefully until heated through. Add pasta water until the sauce is the consistency you prefer. Keep in mind the sauce will thicken as the pasta sits.
Summer Green Beans
Recipe adapted from Cooking Light
Ingredients:
12 oz. steam-in-bag fresh green beans
1 tb. minced garlic
2-3 tb. minced fresh parsley
2 tb. chopped capers (drained)
1/2 lemon, zested (or 1 tb. lemon juice)
2 tsp. olive oil
Salt and Pepper
Directions:
Microwave green beans 3 and 1/2 minutes. Place in colander and run cool water over them to stop the cooking. Toss with garlic and remaining ingredients.
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