RECIPE of the Day - 1/09/2007

This recipe was submitted by Paul Madsen. It is quite delicious and the white wine adds a nice touch. I would recommend a nice chardonnay, though. If you like, you can also use chablis.


Tortellini with White Wine Primavera

1 lb Meat or Cheese Tortellini -- frozen
2 plum tomatoes (may sub. reg. tomatoes) -- chopped
1 green, bell pepper -- julienne
1 red, bell pepper -- julienne
1 bunch of scallions -- diced
4 pieces asparagus -- chopped
1 tbsp fresh garlic -- chopped
1 green zucchini -- sliced
2 cups white wine
1 tbsp salt
1 tbsp white or black, ground pepper
1 tsp Italian seasoning
2 1/2 tbsp olive oil, or vegetable oil
1/4 cup grated parmesan cheese
2 sprigs fresh parsley for garnish (dried parsley)
6 cups water for boiling

Set a pot of the water on high heat to boil, add a pinch or two of salt (to add flavor and help the water boil faster) and a few drops of oil to the water (to keep the pasta from sticking once drained). The latter two are optional, they are not needed.

When the water begins to simmer, set a large sauté pan on med-high heat with the oil in it. When the water boils, add the tortellini's to the water and set the timer for 7 minutes, or 9-10 minutes for meat tortellini's.

By now the oil should be ready (you'll hear little popping sounds). Add the peppers, zucchini, scallions, asparagus, and garlic to the oil and stir, evenly coating the vegetables. Sauté for about two minutes. Now add the tomatoes, salt, pepper, and Italian seasoning. Sauté for another minute or two, or until the tomatoes are beginning to get soft. Now add the wine and reduce until most of the wine has evaporated, leaving enough to coat the vegetables and a little extra for the pasta. Set the pan aside and cover to keep it hot.

By now the timer should have gone off for the tortellini. Check it by tasting one, if it feels a little tough to chew, it needs a little more time. Strain the tortellini well, then add it to pan, stirring over low heat for about a minute to absorb some of the sauce.

Serve in a large bowl and sprinkle the parmesan cheese liberally over top. Garnish with the parsley sprigs, or sprinkle freshly chopped or dried parsley over and around the bowl. If you have made crustinies, placing a few around the bowl (3-4) adds a nice touch.