Also, this may very well be my unrealistic reasoning, however it feels like the more vegetables you toss into the skillet with your pasta, the better the dish tastes at last.
That is the reasoning behind this tortellini dish, in any case. Sweet potato solid shapes diminish and dissolve into a rich sauce, while spinach makes the last item considerably progressively significant.
Different greens can play here, as well — simply keep some additional juices close by if heartier leaves, similar to kale, splash up progressively fluid as they braise.
- 1 tablespoon olive oil
- 1 large sweet potato (about 3/4 to 1 pound), peeled and cut into 1-inch cubes
- 1 tablespoon minced fresh rosemary
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup chicken or vegetable broth
- 1 (5-ounce) bag baby spinach or 1 large bunch spinach, rinsed and torn into bite-sized pieces
- 1/2 cup half-and-half
- 1 (12-ounce) bag frozen cheese tortellini
INSTRUCTIONS
- Heat the oil in a heavy-bottomed 10- or 12-inch skillet over medium heat.
- Stir in the sweet potato cubes, rosemary, salt, and pepper. Cover the skillet and cook, stirring occasionally, for about 5 minutes, until the sweet potatoes are just starting to soften.
- Uncover the skillet and add the broth, scraping the bottom of the pan with a spatula to dissolve the browned bits. Add the spinach in handfuls, stirring until it wilts down, before adding more.
- Stir in the half-and-half, then cover once more and bring the liquid to a simmer.
- Uncover and stir in the tortellini. Cook, stirring frequently, for 10 to 15 minutes, until the tortellini are plump and cooked through.
- Serve immediately.
Read more our recipe Baked Parmesan Sweet Potatoes #healthyfood #dietketo
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