Quick and easy dinners seem to be what people are looking for this time of year. This pasta skillet is everything you’d want in one easy dish. It takes around 20 minutes to pull together, perfect for those late nights when you don’t seem to have anything prepared. The secret to this dish is the quick cooking tortellini that you can find in your freezer section at the grocery store. I’m sure you can toss it into the skillet, but I like to boil it in a separate pot to be sure they are evenly cooked, and not overcooked.
I just toss them over the sauce when I’m done cooking them. Easy.
Springtime is relentless around here.
My Dad is in the field, we’ve got pigs we’re preparing for World Pork Expo, the next batch of sows to hit the farrowing house, endless to-do lists, softball and FISHING!
With the commitments we all have, and the extra hours of daylight, it is easy to get burned out. Taking time to slow down is what life is all about, sometimes. Sitting around the dinner table with a home cooked meal or being with family, (device-free) can make all of the difference in the world.
Here’s to recharging your batteries… and eating great food.
Hearty Parmesan Tortellini Skillet
Makes 6- 8 servings
1 pound of ground beef, pork or turkey
2 tsp Italian seasoning (pizza seasoning works too)
1/2 tsp garlic salt
1/4 tsp ground black pepper
1 TBSP olive oil
2 TBSP butter
1 medium sized zuchinni, chopped into 1/2″ pieces
1 red pepper, chopped into 1/2″ pieces
1 medium sized yellow squash, chopped into 1/2″ pieces (scrape out seeds if it is large)
1 medium sweet onion, chopped into 1/2″ pieces
1/2 tsp salt
3 TBSP flour
3 cups chicken stock
1 1/2 cups parmesan cheese, divided
1 tsp seasoned salt, or garlic salt
1/2 tsp ground black pepper
a pinch of red pepper flakes, *if you like a little heat
1 package cheese tortellini, cooked to package directions- al dente
3 TBSP chives, chopped finely for garnish
In a large skillet brown meat with Italian seasoning, garlic salt and pepper, and drain. Set ground meat aside.
Add oil and butter to skillet over medium heat.
Add all veggies and 1/2 tsp salt, sauté for 4-5 minutes, stirring frequently, until tender.
Add flour to sautéed veggies, stir well to coat veggies. Cook for 1 minute.
Add chicken stock, bring to a simmer for 1-2 minutes.
Add prepared ground meat to sauce. Stir well.
Reduce heat to low. Add 1 1/4 cups of parmesan cheese, seasoned salt, pepper and red pepper flakes. Stir well.
Add prepared tortellini, fold in until incorporated.
Garnish with additional 1/4 cup of parmesan cheese and chives. Serve warm.
Notes: All veggies should total about 4-5 cups or more.
If you need to tighten your sauce, simmer for an additional minute or two prior to adding tortellini.
If you need to loosen your sauce, add a splash or two of chicken stock or milk if you are out of stock.
Adjust seasonings to your taste!