[red white + green]

I learned a valuable lesson with dinner last night: it is very possible for you to over salt your pasta water. I was standing by the stove top absentmindedly tipping my sea salt into the pot [watching a dvr'd episode of real housewives of oc, no less] when half the container accidentally dumped into the water. Eek. I debated for a second then reasoned, most of the salt gets poured down the drain with the water so how much actually sticks to the pasta? I threw some tortellini in the pot without a second thought. Ten minutes ticked by and the pasta looked done. I took one bite and promptly tossed the batch into the trash – I could barely stomach it, it was like eating a hunk of salt – [shudder]. A new package of pasta and some conservative pinches of salt later I came up with my red, white, and green tortellini. It’s another simple meatfree option for these Lenten Fridays and only has four main ingredients, easy peasy japaneasy.

Basil, Tomato + Spinach Tortellini

  • 1 package buitoni all natural spinach cheese tortellini
  • sprinkling of parmesan cheese
  • 8 grape tomatoes, halved
  • 1 bunch fresh basil, chopped
  • 1 tsp extra-virgin olive oil

Bring a pot of water to a boil, gently salt, then add tortellini. Cook for 8-10 minutes or until al dente. While pasta is cooking, slice tomatoes and basil. Add cooked pasta to all remaining ingredients and toss together. Yum!

red.

white.

+ green.

ta-da!

 

 

 

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  1. That looks so yummy! I’ll have to try that. The cap of a salt shaker once came off while I was helping my mom make spaghetti sauce. We ended up ordering a pizza, lol

    Reply

    1. ha! isn’t that the worst? you hate to throw out a dinner you’ve spent time on like that but once something’s too salty there’s noooo turning back. eew. you should definitely try this out – & if you’re like me and love caprese salad this would be right up your alley! :)

      Reply

  2. Sorry about the salt problem…

    An old trick if you over-salt something is to put a raw potato into the pot. The potato absorbs a lot of the excess salt.
    Not sure if it would have been able to handle your “Salt-a-Palooza” but worth a shot.

    Next time consider a “Salt Treaty”…Strategic Arms Limitation Talks.

    An old US-Soviet missile deal for those of us over 50 who remember…

    Reply

    1. lol :) i never knew that about a raw potato, i should keep some on hand in case i ever have an accidental salt-a-palooza again. blech! keeping notes on a ‘salt treaty’ on file too just to be prepared.

      Reply

  3. This happened to me once when I went to college and was first learning to cook (yes i didnt even know how to boil water for pasta). My papa told me I could make the water as salty as the Mediterranean…..so, yeah I did. Apparently thats not a good rule hahahaah!

    Reply

    1. this comment made me laugh erika, you’ve come such a long way since then! how did the homemade pretzels go the other weekend?

      your papa would be proud – mine was “as salty as the mediterranean” 100 times over. :)

      Reply

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