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From the Kitchen: Turkey Spinach Tortellini

June 1, 2011

There are a handful of quick dinners that we keep on hand at our house…this one is, by far, the most eaten meal at Casa Parsons. It’s simple, fast and absolutely delicious. I originally started out using this recipe but the heavy cream and cheese really made this dish regrettable, so I switched to using half+half and it tastes perfect every time. It’s one of the most forgiving recipe’s ever. I’ve tried it with all sorts of pastas, we’ve substituted pancetta for the turkey and peas for the spinach and every time, it’s great. But this way, right here, is our favorite. You can follow the recipe above or my tweaked version below…

Turkey Spinach Tortellini

Makes dinner for two with a little leftover for midnight snacking.

What you’ll need:

1 package of Trader Joe’s cheese tortellini

1/2 lb ground turkey

1/2 medium onion finely chopped (shallots work great here)

1/2 cup half+half

1/3 freshly grated parmesan cheese

1/4 teaspoon nutmeg

1 6oz-7oz package of fresh spinach (you can use frozen but fresh spinach is so much tastier)

olive oil

salt and pepper to taste


Drizzle about 1 tablespoon of olive oil into a large saute pan. Cook the onion for about 7 minutes, until it’s lightly brown. Add the turkey and break it apart with the back of a wooden spoon. When it’s just cooked through, add the nutmeg and half+half plus salt and pepper to taste. Let it simmer covered on low.

Meanwhile, bring salted water to a boil in a large sauce pan for the tortellini. Cook pasta according to directions. Reserve 1/2 cup of pasta water before draining.

Mix the tortellini with the sauce add a little pasta water if it seems too dry. Add the spinach and cheese. Cook until spinach is wilted and viola! The whole process should only take about 20 minutes. Enjoy!

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