Everyone needs a super quick and tasty weekday meal. Pasta is always a great go-to dish, but canned tomato sauce just gets boring. In basically the same amount of time it would take to make tomato sauce and tortellini, make this veggie packed tortellini recipe to wake up your taste buds! If you don’t have fig vinegar, try a specialty balsamic vinegar like cranberry or cherry flavored…or nix the vinegar and include extra brown butter!
1 ½ teaspoon extra virgin olive oil
1 sliced red bell pepper
½ Vidalia onion (sliced)
2 garlic cloves (minced)
1 stick butter (browned)
1 bag tortellini
1 cup baby spinach (chopped)
2 tablespoons fig vinegar
In a skillet over medium-high heat, add oil, red pepper, onion, and garlic. Cook until the vegetables are slightly seared, around 5 minutes.
While the veggies cook, brown the butter. Remove from heat.
In a medium sauce pan over high heat, cook tortellini as indicted on your package (takes 3-5 minutes). Add to the vegetable skillet. Toss in the brown butter.
Rinse and chop the spinach. Add to the skillet and cook until spinach has wilted, around 4 minutes.
Drizzle the fig (or balsamic) vinegar. Stir to combine.
Serve with a piece of bread to soak up the extra sauce!