TORTELLINI ALLA VODKA with Garlicky Spinach + Chili Olive Oil | The Dish on Healthy
TORTELLINI ALLA VODKA with Garlicky Spinach + Chili Olive Oil
10 mins prepServes 2
Rainy Sundays call for this hearty TORTELLINI ALLA VODKA with Garlicky Spinach + Chili Olive Oil! It has become a quick dinner special around here. Make this a part of your emergency dinner rotation!
Drop your favorite frozen pasta (any tortellini or ravioli) into boiling water for ~7 minutes. Bring a saucepan to medium heat and add the chili olive oil and the cooked, but drained tortellini. In a salad bowl, toss ~2 cups of organic baby spinach with 1-2 tbsp of extra virgin olive oil, 1/4 tsp of sea salt, and 2-3 finely minced garlic cloves. When well mixed, throw on top of the pasta and sauté everything together. Add your favorite sauce. Throw a handful of crumbled feta, pan-fried pancetta, finely minced black olives, and sprinkle some chili oil/ chili flakes and transfer to individual bowls. Quickly doctored up and cozy!
