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Recipe: Kasha And Tortellini
Similar Categories: Kasha, Tortellini
Makes 4 servings
1 package (9 ounces) refrigerated or frozen spinach or cheese tortellini
2 tablespoons liquid egg substitute or egg whites
1 cup whole-groat kasha
1 tablespoon minced roasted garlic, jarred or fresh
1 can (about 15 ounces) chicken broth
1 tablespoon jarred sun-dried tomato
pesto
2 tablespoons chopped Italian (flat-leaf) parsley
Boil about 3 quarts of lightly salted water and cook the tortellini
according to package directions until tender. Drain. Meanwhile, combine the
egg and kasha, and saute in a large heated skillet until the kasha
separates into individual grains. Add the garlic, broth, and sun-dried
tomato, and simmer about 10 minutes, until the kasha is puffed and the
liquid has been absorbed. Stir in the tortellini and parsley, fluff with a
fork, and adjust the seasoning.
1 package (9 ounces) refrigerated or frozen spinach or cheese tortellini
2 tablespoons liquid egg substitute or egg whites
1 cup whole-groat kasha
1 tablespoon minced roasted garlic, jarred or fresh
1 can (about 15 ounces) chicken broth
1 tablespoon jarred sun-dried tomato
pesto
2 tablespoons chopped Italian (flat-leaf) parsley
Boil about 3 quarts of lightly salted water and cook the tortellini
according to package directions until tender. Drain. Meanwhile, combine the
egg and kasha, and saute in a large heated skillet until the kasha
separates into individual grains. Add the garlic, broth, and sun-dried
tomato, and simmer about 10 minutes, until the kasha is puffed and the
liquid has been absorbed. Stir in the tortellini and parsley, fluff with a
fork, and adjust the seasoning.
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