- 1 quart chicken stock
- 1 bag tortellini (16 ounces), dried or fresh, regular or whole grain
- 1 bunch spinach
- Zest of 1 lemon
- Freshly grated Parmigiano-Reggiano cheese
Preparation
Place a medium pot over medium-high heat and bring the stock to a boil. Drop the tortellini into the pot and cook, according to the package directions. In the last 30 seconds of cooking, add the spinach and lemon zest into the pot. Season with salt and pepper and garnish each serving with some freshly grated Parmigiano-Reggiano cheese.
Spank's comments
Saw this on the show and have been dying to try it out. I'm going to give it a whirl tonight. She recommended adding a pinch of nutmeg. Happy eating.
1 comment:
Simple and delicious! I used lemon juice instead of zest b/c all my kitchen gadgets are packed away. Larry thought the extra salt was unnecessary since it was cooked in broth (broth and stock are the same, right?) I might tweak it next time by throwing in some diced tomatoes...fresh or canned. I forgot the nutmeg!
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