dee-lish dinner

Tortellini with spinach, tomatos, pine nuts, and white beans. Recipe:

• Cook 15 oz package of tortellini according to directions. Drain, toss with 1 tbs garlic-flavored olive oil to keep from sticking, set aside.
• Heat 1 tbs garlic-infused oil and 1 tbs regular olive oil in pot over medium heat. Add 3 minced shallots, 2 minced garlic cloves, and 1/2 tsp crushed red pepper. Cook until shallot is browning.
• Add 1 cup vegetable broth, simmer for a few minutes. Add 2 tbs thinly sliced sun-dried tomatoes, simmer a minute more. Add baby spinach leaves (as much as desired, I used about three big handfuls). Cook until leaves are wilted but still green. Stir in 1 15-oz cannellini beans, heat for minute.
• Slowly add pasta to pot, mixing together. Mix in 1.4 cup toasted pine nuts and grated parmesean as desire.
  
• Serve with bread and additional parmesean at table.
• original
  

Probably one of the most involved recipes I've made so far, but not difficult. It was very very good, and I will definitely make again. The original recipe I found called for more shallots, more garlic, more beans, and watercress instead of spinach. I like my changes--the dish was certainly flavorful enough, the tortellini stayed the focus with only one can of beans, and the spinach was very tasty and nutritious. You could taste tons of different flavors, and there was a variety of textures too. Great meal.

Next, dessert....