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Crockpot Cheese Tortellini

Crockpot Cheese Tortellini

Ingredients

  • 1 (19oz) bag of frozen cheese tortellini
  • 1 small bag of fresh spinach (I used about half of a 5 oz package, but more is better!)
  • 2 (14.5 oz) cans of Italian style diced tomatoes, drained
  • 1 block (8 oz) of cream cheese or neufchatel (less fat)
  • 1 lb. of ground sausage or chicken/turkey sausage
  • 4 cups of chicken broth

Instructions

  • Brown the sausage and put all ingredients in crockpot,
  • chunking up the cream cheese.
  • Cook on low for 4-6 hrs.

Serves 4-6

*Keep an eye on your tortellini, it may be done sooner.
*If still soupy, leave lid off for the last half hour or so of cooking.
*For a vegetarian version, omit sausage and use vegetable broth instead.
**If you use neufachtel (1/3 fat of cream cheese) be prepared that it doesn’t melt as well and leaves little curds.

 

Tomato, Roasted Pepper and Arugula Pasta

Tomato, Roasted Pepper and Arugula Pasta

Ingredients

  • 8 ounces, weight Pasta
  • 2 teaspoons Olive Oil, Divided
  • 1 whole Shallot, Minced
  • 1 clove Garlic, Minced
  • 1 cup Grape Tomatoes, Halved
  • ½ cups Roasted Red Peppers, Chopped
  • ¼ cups Fresh Basil, Chopped, Divided
  • 1 teaspoon Smoked Paprika
  • ½ teaspoons Crushed Red Pepper Flakes
  • ½ teaspoons Salt
  • ¼ teaspoons Black Pepper
  • 2 cups Fresh Arugula
  • 2 ounces, weight Fresh Mozzarella Cheese, Diced
  • ¼ cups Parmesan Cheese

Instructions

  1. Cook pasta according to package directions, reserving 1/4 cup of the pasta cooking water.
  2. While the pasta cooks, heat 1 teaspoon of olive oil in a large pan over medium heat. Add the shallot and garlic and cook until soft and fragrant, about 6 minutes. Add the tomatoes, roasted red peppers, half of the basil, smoked paprika, crushed red pepper flakes, salt and pepper and stir to combine. Let the mixture cook for another 5-6 minutes until the tomatoes begin to soften.
  3. Add the arugula to the pan and drizzle the remaining 1 teaspoon olive oil over the arugula. Stir it to combine and cook until the arugula wilts. Turn the heat to low and stir in the mozzarella cheese. Add the cooked pasta and the pasta water and stir until combined. Top with Parmesan cheese.