Thursday, May 9, 2013
Creamy Tortellini with Kale
This recipe originally called for heavy cream. Given that we know heavy cream is not good for our health, I substituted it with the coconut milk creamer. You still get a wonderfully thick and creamy dish but with a significantly improved nutrition profile. Now you can provide rich and tasty white sauces for your family without the guilt!
1 large package of refrigerated ricotta and spinach tortellini
2 Tbsp olive oil
1 clove garlic, minced
1 bunch of kale, chopped
1/2 cup prepared McKay's Chicken Style Broth
1/2 cup Parmesan cheese
1/2 cup pine nuts
Handfull of chopped sundried tomatoes, soaked in water to re-hydrate
Cook tortellini according to package directions. Drain and set aside.
In a large skillet, saute garlic in olive oil until fragrant. Add kale and saute for 5 minutes. Add sundried tomatoes and chicken broth; simmer until liquid is reduced by half. Add coconut creamer and simmer, stirring regularly, until sauce is thickened.
Add cooked tortellini to the skillet along with the pine nuts and Parmesan cheese. Toss with sauce and continue to cook on low until heated through. Top with fresh parsley if desired.