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May 21, 2016 at 10:27AM vs Jun 27, 2016 at 09:35PM
Creamy Skillet Tortellini with Sweet Potato and Spinach
<p>Serves 4</p>
<ul>
<li>1 tablespoon olive oil</li>
<li>1 large sweet potato (about 3/4 to 1 pound), peeled and cut into 1-inch cubes</li>
<li>1 tablespoon minced fresh rosemary</li>
<li>1/2 teaspoon kosher salt</li>
<li>1/4 teaspoon freshly ground black pepper</li>
<li>1 cup chicken or vegetable broth</li>
<li>1 (5-ounce) bag baby spinach or 1 large bunch spinach, rinsed and torn into bite-sized pieces</li>
<li>1/2 cup half-and-half</li>
<li>1 (12-ounce) bag frozen cheese tortellini</li>
</ul>
<p>Heat the oil in a heavy-bottomed 10- or 12-inch skillet over medium heat.</p>
<p>Stir in the sweet potato cubes, rosemary, salt, and pepper. Cover the skillet and cook, stirring occasionally, for about 5 minutes, until the sweet potatoes are just starting to soften.</p>
<p>Uncover the skillet and add the broth, scraping the bottom of the pan with a spatula to dissolve the browned bits. Add the spinach in handfuls, stirring until it wilts down, before adding more.</p>
<p>Stir in the half-and-half, then cover once more and bring the liquid to a simmer.</p>
<p>Uncover and stir in the tortellini. Cook, stirring frequently, for 10 to 15 minutes, until the tortellini are plump and cooked through.</p>
<p>Serve immediately.</p>