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!