Donna Cooks


Mini Recipes for the Lone Diner: Tortellini with Pesto Cream Sauce & Southwestern Tomato Soup
January 18, 2007, 7:11 pm
Filed under: Recipes

You’re a single yuppie.  You’re too health conscious to eat fast food, too cheap to get takeout from a decent restaurant, and too far from college desperation for ramen.  You’re feeling pretty lazy after a long day at work.  You’ll like these two recipes.

Tortellini with Pesto Cream Sauce

pesto-cream.JPG

9 oz package refrigerated tortellini (you can also use ravioli), I used the chicken & proscuitto type
1 tbsp olive oil
1/3 cup finely chopped onion
1 tbsp minced garlic
1 tbsp flour
1 cup milk
salt and pepper
1/4 cup grated Parmesan
1/3 cup prepared basil pesto sauce (usually found in the same section as the referigerated tortellini)

Boil and drain tortellini according to package directions. 

Heat olive oil in medium skillet over medium heat.  Add in onions and sautee until tender and translucent (about 2 minutes).  Add in garlic and sautee another minute or until garlic releases fragrance.

Dissolve flour into milk in small bowl.  Stir in mixture with onions and garlic in skillet.  Season with salt and pepper, and simmer 4 minutes over medium-low heat, stirring constantly.  Add in Parmesan and basil pesto and stir until sauce is even colored throughout. 

Pour sauce on top of cooked tortellini and enjoy!  I also shredded up some proscuitto on the side since I got the chicken and proscuitto tortellini.

Serves 2 (makes for 1 quick dinner and 1 leftover lunch)

This next recipe isn’t even really a recipe, it only has one step!  But if you get bored of regular tomato soup, here’s a quick way to spiffy it up. 

Southwestern Tomato Soup (recipe from January 2007 issue of Shape magazine)

southwestern-tomato-soup.JPG

1 can of tomato soup (I like the 18.5 oz Progresso version since it requires no additional ingredients, but you can also use the Campbell’s and add in half a can of milk and half a can of water)
1/3 cup salsa
1 avocado, diced

Combine soup with salsa in medium sauce pan over medium heat until soup starts to boil.  Divide soup into two bowls and top with diced avocado, serve with tortillas or crackers.

Serves 2 (1 quick dinner and 1 leftover lunch)

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1 Comment so far
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Amazing recipe! I made it for my fiance and got lots of kisses! Although I didn’t have any garlic or onion, so I sauteed some ginger instead.
Thanks so much!

Comment by Audrey




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