Spicy Ricotta and Spinach Tortellini

Name: Spicy Ricotta and Spinach Tortellini
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 serving(s)
Ingredients: 1/4 cup pine nuts; 1 pinch salt; 1 (8 ounce) package spinach and ricotta tortellini, Barilla; 2 tablespoons butter; 1 garlic clove, pressed; 1/2 cup chicken broth; 1/3 cup kalamata olive, pitted; 3/4 teaspoon crushed red pepper flakes; 2 tablespoons parmigiano, grated; 1 tablespoon pecorino romano cheese, grated; 1 tablespoon fresh parsley, chopped

Submitted by BerrySweet

"From Barilla Pasta's website."

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Ready In:: 15mins
Ingredients:: 11
Serves:: 2

ingredients

¹⁄₄ cup pine nuts
1 pinch salt
1 (8 ounce) package spinach and ricotta tortellini, Barilla
2 tablespoons butter
1 garlic clove, pressed
¹⁄₂ cup chicken broth
¹⁄₃ cup kalamata olive, pitted
³⁄₄ teaspoon crushed red pepper flakes
2 tablespoons parmigiano, grated
1 tablespoon pecorino romano cheese, grated
1 tablespoon fresh parsley, chopped

directions

BRING a large pot of water to a boil.
SAUTE pine nuts and salt in a small saucepan over medium-low heat 5 minutes or until lightly browned. Set aside.
COOK Tortellini according to package directions.
MELT butter in a large skillet over medium heat. Add garlic to skillet and sauté 1 minute. Add broth, olives, and pepper flakes, and cook 2 minutes or until thoroughly heated.
DRAIN Tortellini, and return to pot. Stir in chicken broth mixture, cheeses, and parsley.
TRANSFER to a serving platter or bowl. Sprinkle with pine nuts, and garnish with additional grated cheese, if desired. Serve immediately.