Thursday, July 21, 2011

Spinach~Cheese Tortellini with Basil~Balsamic~Brown Butter

The heat wave continues in the northeast. That, combined with an abundance of fresh, in~our~garden~grown basil & plans to see the free band at the local park tonight, all conspired to come up with this meal. It's quick, on the stove top, easy & delicious!

I got home from work, cooked this up & we were out the door in no time. The night was beautiful- a cool breeze flowed from the water as we listened to the R&B band. My toddler had some playground time & dancing time. We had Mr. Softee for al fresco dessert. 

Life can be simple. Simply beautiful.

The pictures do not show the sauce very well but yummmmm... it's tasty. No matter how hot these summer days are, you will not hear me complaining. I love the summer. I especially love summer's bounty from the garden. It helps elevate the convenient, store-bought, refrigerator fresh pasta to something special.  

<3 Lishie

Spinach~Cheese Tortellini with Basil~Balsamic~Brown Butter 
  • 1 Package of fresh, refrigerated, store-bought Spinach Tortellini (I use Buitoni)
  • 6 TBSp unsalted Butter
  • 1/4 tsp Salt
  • 1/4 tsp Pepper
  • *small handful fresh Basil leaves
  • 1-2 TBSp Balsamic Vinegar
  • grated Parmesan Cheese to top

Prepare the tortellini according to the package instructions.

Meanwhile, melt the butter in a small saucepan over medium high heat until it begins to brown. Add in the basil leaves. Cook for a minute more. Turn off the heat & allow it to cool for a moment. Stir in the balsamic vinegar, s & p.

Pour the buttery sauce over the tortellini & top with fresh, grated parmesan cheese. ENJOY!

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