{"id":11642,"date":"2013-01-21T18:49:25","date_gmt":"2013-01-21T23:49:25","guid":{"rendered":"https:\/\/www.glensfalls.com\/gourmet\/2013\/01\/tortellini-pasta-recipe.html"},"modified":"2017-12-02T10:17:15","modified_gmt":"2017-12-02T15:17:15","slug":"tortellini-pasta-recipe","status":"publish","type":"post","link":"https:\/\/www.glensfalls.com\/gourmet\/2013\/01\/tortellini-pasta-recipe\/","title":{"rendered":"Tortellini: This Is A Good One To Add To Your Pasta Recipes!"},"content":{"rendered":"
<\/p>\n
Happy Monday foodie friends! This is a quick meal idea and most of the items are things you can keep on hand for a simple go-to meal you can whip up without a major grocery shop. I always try to have white wine in the fridge for cooking. I don’t drink white wine, so that plan works for me. Garlic, onion, olive oil and a block of Romano cheese are musts for me to have have handy. There is always pasta in our pantry and Barilla Ricotta & Spinach Tortellini<\/b> is a favorite. There are usually at least a couple of varieties in the regular pasta section at the market and they can be kept in the cupboard until you need them. Large, frozen, uncooked, shell on shrimp go on sale quite often at our market. I try to keep a bag handy in the freezer. With all those things on hand, you can whip up a great dinner at a moment’s notice.
\nThe only 2 things I had to grab at the market for this dish were the portobello mushrooms and fresh flat leafed parsley.<\/p>\n
<\/p>\n