As I’ve mentioned before, my fiancé and I have tortellini once a week, almost every week. We originally started the tradition because of the Wednesday night radio show that he did, which required a quick dinner. There’s no more show these days, so we have some more free time in the kitchen, but there are plenty of times we just want something quick and easy. Sometimes if we have leftovers (like this yummy pumpkin turkey chili), I’ll throw it on top instead of sauce just to snazz it up.
After using up most of the Philadelphia Creme, I still had a little bit left. So, I decided to make our usual tortellini with a southwestern/santa fe twist. When I realized I still had enough left to make another meal with it, it immediately made me think of the story of Strega Nona and her magical pasta pot that was never ending. This was one of my favorite books in elementary school, and I remember making my parents read it to me all the time – my dad was always so animated when reading it, too. It was a Caldecott Honor book!
At any rate, it was a nice twist on something different. Even though our meals are planned a week in advance (so I can grocery shop accordingly), and I was planning on pairing the tortellini (or as we call it on our house, torts) with regular tomato sauce, there’s always a little wiggle room with the menu. Plus, since my 10 mile run on Sunday was successful(ish), I’m all about the carbo-loading this week for the half marathon this coming Sunday! I have a feeling I’m going to wind up clocking about the same time, give or take, for this half as well. Which, considering the lack of training I’ve been afforded, I can’t complain! I’m just hoping I’ll eventually be back to feeling 100% so I can actually get a new PR!
Santa Fe Tortellini
– Serves 2 –
3 cups of uncooked tortellini (I used Barilla’s ricotta & spinach style)
1 medium yellow onion, sliced
1 medium green pepper, sliced
2 Tbsp cooking oil
1 Tbsp chili powder
1/4 cup chunky salsa
1/4 cup shredded cheese
1/4 cup Santa Fe style Philadelphia Cooking Creme
1. Cook tortellini according to package (bring water to a rolling boil, cook for 11 minutes until tenter)
2. Meanwhile, heat oil in skillet, and add onion and pepper, sautéing for about 5 minutes over medium heat until it begins to soften.
4. Add chili powder and salsa, cooking an additional 2 minutes.
5. Remove from heat, and add in cooking creme and shredded cheese, making sure to combine well. Top with additional shredded cheese.