Over the winter I made Butternut Squash Tortellini. I doubled the recipe and froze half so that one day, when I was too busy to cook from scratch I would could still have a fabulous meal with little effort. Well that day occurred multiple times this week. All you need to bring this recipe together is any type of spring green, such as arugula, spinach, swiss chard, or other green that wilts well (note: kale and collard greens are a little too tough/sturdy for this recipe).
This recipe makes 2-3 servings.
- 15-20 frozen Butternut Squash Tortellini
- 1/2 large sweet onion, such as vidalia
- 1 tbsp extra virgin olive oil (plus more for drizzling)
- 1 large bunch of swiss chard, spinach, arugula or a mixture of spring greens
- 1/2 jar of vodka marinara sauce, such as Trader Joe’s
- freshly grated parmesan
- Bring a large stock pot filled with water to a boil.
- Meanwhile, dice onion and coarsely chop the greens.
- Add frozen butternut squash tortellini directly to pot of boiling water. Return water to a boil, and boil for about 5-10 minutes, or until the tortellini begin to float to the top. Carefully remove from the water and transfer directly into two- three serving bowls. Drizzle with a little olive oil and set aside.
- Saute onion in olive oil over medium-high heat in a large skillet, until the onion turns golden brown. Add greens and sauce, saute until the greens are just wilted and the sauce is hot.
- Spoon sauce evenly over the tortellini and top with freshly grate parmesan cheese.