Snore-tellini

Cheese tortellini with broccoli, tomatoes, and garlic

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This is another “Take Five” recipe and the five are:*

  • 3 T unsalted butter
  • 2 lb broccoli cut into florets
  • 4 thinly sliced garlic cloves
  • 1 1/2 lb frozen cheese tortellini
  • 3 plum tomatoes, seeded and diced

Sigh.  Here we have yet one more Everyday Food recipe for pasta with no sauce.  It’s not offensive.  It’s just not terribly interesting.  It’s just cheese tortellini with tomato bits, broccoli, and a little garlic action.  But what it lacks in interest, it makes up for in being super easy to make.  Sauté the garlic and the broccoli in the butter.  Boil the tortellini.  Toss the pasta with the garlic, broccoli, and tomatoes.  Something about reserved pasta water (over it).

*All recipe information adapted from Everyday Food issue #47 p. 140 November 2007 (not that you couldn’t have figured out how to make this from the picture.  I mean, really)

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Unimpressive pastas

Whole-wheat pasta with kale and fontina

Fork desperately seeking bacon

Fork desperately seeking bacon

Tortellini in broth with escarole

Yay...

Yay…

I’ve got to say right off the bat how hilarious and fitting it is that I got a picture of both of these in their leftover containers.  They were so forgettable that I didn’t even remember to take a picture. Well, I had company over for the first one, so I was a little distracted.  But still.  Those pictures sum this up quite nicely.  I didn’t even plan it like that.

Everyday Food has a bad habit of including recipes for pasta dishes that don’t really have a sauce, they just have some ingredients to top the pasta and some directions about using reserved pasta water and the residue from other ingredients to “coat the pasta.”  These recipes are almost always disappointing.  These two were prime examples.

Take the whole-wheat pasta with kale and fontina.  It has bacon and garlic in it.  It’s got kale.  It’s got cheese.  Okee doke, right?  Eh, not really.  The kale, bacon, and cheese kind of clumped together, so those bites where you got those were amazing, but all of the other bites were just a mouthful of wet noodles.  Not great.  I did appreciate that this recipe used chicken broth instead of water.  That definitely gave it more flavor than the “add reserved pasta water” recipes.  And it gets points for bacon.  This one gets a B-.

Before I move on, I should mention that this recipe was made so D could carbo-load for the marathon.  Go D!  Run run go fast!

The tortellini in broth with escarole gets a C.  It too uses chicken broth instead of water and, again, that’s a good thing.  But it is otherwise just a glorified soup.  Broth and bay leaf, escarole (I could only find kale), and cheese tortellini.  It’s not bad.  It’s just average.