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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Tortellini with Almonds and Cranberries Recipe

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This recipe for Tortellini with Almonds and Cranberries is from The Duke Doctor of Physical Therapy Class of 2010 Cookbook P, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups dried tortellini (or cavatelli)
1/2 cup chicken broth
1 tsp minced garlic
2 tsp olive oil
6 cups spinach
1/2 cup dried cranberries
1/3 cup sliced almonds
Parmesan cheese
Directions:
Directions:
Cook pasta according to package directions. While pasta is cooking, cook garlic in hot olive oil over medium heat in a large skillet for 1 minute. Add spinach to skillet. Cook and stir spinach until leaves are wilted. Remove from heat and add cranberries and almonds. Once pasta is cooked, drain, return to pot, and add chicken broth. Add spinach mixture to pasta and chicken broth. Top with Parmesan cheese and serve immediately.

 

 

 

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