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RECIPE
OF THE MONTH!
Compliments of Anthony Cucuzza
TORTELLINI WITH SPINACH & MUSHROOM (SERVES 4 TO 5 PEOPLE)
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2
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1/2 1/3 1 1/2 2
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BOX FRESH CHEESE TORTELLINI
TABLESPOONS OLIVE OIL
TABLESPOONS BUTTER
LARGE SHALLOTS THINLY SLICED
SMALL BOX PORTABELLA MUSHROOM SLICED GARLIC CLOVES MINCED
TEASPOON ITALIAN SEASONING CUP PINOT GRIGIO WINE
CUPS HEAVY CREAM
CUPS FRESH SPINACH
CUP PARMESAN CHEESE SALT & PEPPER TO TASTE
IN A LARGE SAUTE PAN, ADD YOUR OIL AND BUTTER AND BEGIN TO SAUTE YOUR SHALLOTS
UNTIL TRANSLUCENT. ADD SLICED MUSHROOMS, GARLIC, AND ITALIAN SEASONINGS.
SAUTE FOR APPROX 5 MINUTES. ADD IN YOUR WHITE WINE, HEAVY CREAM AND YOUR TORTELLINI. GIVE IT A QUICK STIR, COVER AND SAUTE FOR 5 MINUTES ON MEDIUM/LOW HEAT.
REMOVE COVER TO INCORPORATE YOUR SPINACH. ONCE THE SPINACH BEGINS TO WILT,
STIR IN YOUR GRATED CHEESE AND SEASON WITH SALT & PEPPER TO TASTE.
NOTE: YOU CAN ADJUST THE THICKNESS OF THE SAUCE BY ADDING SOME HEAVY CREAM
TO THE PAN SHOULD THE TORTELLINI ABSORB SOME OF IT.
IT’S A FAST AND EASY DISH TO MAKE FOR THE ENTIRE FAMILY TO ENJOY.
BUON APPETITO!
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