Mila has a habit of being very cyclical when it comes to food. She goes through phases when she'll eat absolutely anything, which is always chased by a phase where she eats pasta.
Only pasta.
Guess which side of the coin we're dealing with right now?
I'll see you on the other side, internet. I'll have new recipes then. I hope. In the meantime, this is an oldie, but a goody.
Tortellini with Parmesan Tomato Sauce
1 tablespoon olive oil
1 medium yellow onion, chopped
1 clove garlic, minced
3/4 cup frozen chopped spinach
1 can petite diced tomatoes
1 cup heavy cream
1/2 teaspoon dried oregano
Salt and pepper to taste
1/2 cup shredded parmesan
1 pound frozen tortellini (approximate size -- I used a 19 oz bag and there was still plenty of sauce for it)
1. In a large nonstick skillet, heat the olive oil. Toss in the onion and garlic and sauté for 2-3 minutes over medium-high heat.
2. Toss in the spinach. Sauté until the spinach is heated well.
3. Tomato time! Throw them in the pan, liquid and all. Heat them until the liquid begins to simmer then add the cream, oregano, salt, and pepper.
4. Let the sauce continue to simmer (stirring every few minutes) while you prepare the tortellini. Cook the tortellini according to the instructions on the package. It should take about 5-7 minutes.
5. By the time the tortellini is done, your sauce should be starting to thicken. Toss in the parmesan cheese and stir until everything is well mixed.
6. Drain your tortellini and toss it in the sauce. Stir to coat.
7. You can garnish with extra parmesan, if you're feeling fancy. Or don't. I won't judge you either way.