Tortellini with Parmesan Tomato Sauce
Mila just had her 9-month appointment, which means it was time for the usual quiz about sleeping and eating and all of those things that babies do. I like the quiz, for the most part, because it's fun when we get to the part where the doctor asks what the baby eats.
"Whatever we eat," I reply.
That seems to cause confusion, but it's a fact. Whatever is on the table for everyone is what is on Mila's tray. She sometimes gets the "cleaner" version of things, meaning she gets cut up hot dogs and some beans instead of a chili dog, but usually she gets exactly what we get.
It's the best.
This time what we were having was Tortellini with Parmesan Tomato Sauce. Which, yum. Thank goodness both girls like it because it's super easy and super good.
The sauce is essentially a vodka sauce, but not really because there's no vodka. I don't know why there's not, there just isn't.
Mila seems to approve of it just the way it is.
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.
Recipe
Reader Comments (5)
Yeah Mila! Gourmet babies aren't made with processed baby food, ya know? yuck.
When we get to the food stage we're hoping that our son just eats what we eat. How did you start to introduce foods? Did you just wing it? Is there a book that you loved on the topic?
Thanks!
This looks so amazing!
I was looking at my Blogroll and thought, "Oh, I haven't visited her in a while." And now I know "a while" means I didn't even know you had a BABY. And now I feel terrible! Very belated congratulations, thanks for sharing adorable pictures. And delicious recipes. Carry on.
I am cooking this tonight for dinner. It looks fantastic! You post the best recipes that are quick but also taste amazing. I still make your siimple paella. So thank you... and please give us more. ;-)