I wanted a
dish that used that last of a half pint of heavy cream, so Alfredo-one of our
favorite meals! I always keep good block
Parmesan that I shred in my food processor and package in small packages in the
freezer. I looked through my freezer Use
It Up Box, and found that I had some mushrooms and ham slices that needed to
be used.
I could have made this dish today with any kind of pasta, but I had tortellini…one of our favorites. While I like fresh, refrigerated tortellini, the packages are just too big for 2 servings. Dried tortellini, either Barilla or Priano (at Aldi’s) work well, taste good and you can use part of a package and use the rest later than you could the fresh pasta.
I have made versions of this dish with shrimp or chicken as well as ham, or you can leave out the protein and make it a side dish and serve it with your meat, chicken or seafood. Use a vegetable of your choice…make it your own.
Dried Tortellini in Alfredo Sauce for 2
4 ounces dried tortellini, cheese filled
1 tablespoon onion peeled and diced
2 teaspoons extra virgin olive oil
1/3 cup Peas -- fresh or frozen
1/2 cup heavy cream
2 tablespoons mushrooms -- sliced
2 tablespoons parmesan cheese
3-4 ounces Ham -- or shrimp, chicken in bite size pieces
BRING a large pot of water to boil.
COOK tortellini according to the package directions.
SAUTE onion, mushrooms and meat or shrimp with olive oil in a large skillet over medium heat until translucent, about 4 minutes
REMOVE a couple of tablespoons of hot pasta water and reserve for sauce.
DRAIN tortellini over the peas in a colander and add with the cream to the contents of the skillet or wok until thickened, adding reserved pasta water if needed.
STIR in cheese before serving
I could have made this dish today with any kind of pasta, but I had tortellini…one of our favorites. While I like fresh, refrigerated tortellini, the packages are just too big for 2 servings. Dried tortellini, either Barilla or Priano (at Aldi’s) work well, taste good and you can use part of a package and use the rest later than you could the fresh pasta.
I have made versions of this dish with shrimp or chicken as well as ham, or you can leave out the protein and make it a side dish and serve it with your meat, chicken or seafood. Use a vegetable of your choice…make it your own.
Dried Tortellini in Alfredo Sauce for 2
4 ounces dried tortellini, cheese filled
1 tablespoon onion peeled and diced
2 teaspoons extra virgin olive oil
1/3 cup Peas -- fresh or frozen
1/2 cup heavy cream
2 tablespoons mushrooms -- sliced
2 tablespoons parmesan cheese
3-4 ounces Ham -- or shrimp, chicken in bite size pieces
BRING a large pot of water to boil.
COOK tortellini according to the package directions.
SAUTE onion, mushrooms and meat or shrimp with olive oil in a large skillet over medium heat until translucent, about 4 minutes
REMOVE a couple of tablespoons of hot pasta water and reserve for sauce.
DRAIN tortellini over the peas in a colander and add with the cream to the contents of the skillet or wok until thickened, adding reserved pasta water if needed.
STIR in cheese before serving
good idea
ReplyDeleteI just love your recipes especially the ones for 2.
ReplyDeleteI so appreciate your recipes for 2. I am alone and this helps me with my cooking. And eating! Would you please share with me how to freeze some of the vegetables - especially mushrooms. Thank you again.
ReplyDeleteYou should look at this page: Freezing Basics Cooking for One or Two
Deleteand specifically for mushrooms: Freezing Mushrooms
I often drain and freeze the leftovers from a can of mushrooms flat in little snack bags inside a quart freezer bag. Don't bother to thaw to add to cooked dishes.