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May 27, 2011

Tortellini with Olive Oil, Tomato, & Parmesan

Tortellini with Olive Oil, Tomato, and Parmesan

This is a wonderful pasta dish that you can use tortellini or gnocchi for. It has great herbs and feels nice & light after you eat it.

You will need:
1 (32 oz.) chicken broth
1 (16 oz.) package tortellini or gnocchi
2 Tbsp. EVOO
1 Tbsp minced garlic
10 -12 fresh sage leaves
4 tomatoes, chopped
1/2 tsp salt
1/4 tsp fresh black pepper
1/2 cup shredded parmesan

Place broth in a dutch oven; add even water to equal amount necessary to cook tortellini or gnocchi according to package.
Drain & reserve 1/4 cup cooking liquid.

Heat oil in medium skillet, add garlic & sage. Cook 2-3 minutes. Remove leaves & pat on paper towels.
Set leaves aside.
Reserve EVOO mixture in skillet.

In large bowl, combine pasta, reserved garlic oil, reserved 1/4 cup cooking liquid, tomato, & salt/pepper.
Sprinkle with cheese & sage leaves!


  1. This looks delicious and easy. About how many servings would you say it makes?

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