Shelly's Recipe

BROWN BUTTER TORTELLINI WITH SPINACH & HAM

Category: Pasta - Meat

This simple pasta toss uses the method of draining the tortellini right over fresh spinach leaves to quickly wilt the spinach with the pasta cooking water.

1 pkg (20 oz) refrigerated cheese-filled tortellini
1 pkg (6 oz) fresh baby spinach leaves (about 8 cups)
1 8-oz piece cooked ham steak, diced
1 large red bell pepper, chopped
1/4 cup butter (do not substitute)
Coarsely ground black pepper (optional)

Cook tortellini, bring salted water to a boil in casserole; add tortellini and cook according to package directions. As tortellini cook, place spinach into large colander. Drain tortellini over spinach in colander.

Add butter to a 12 inch skillet; heat over medium heat 5-7 minutes or until butter is a deep brown color, occasionally swirling skillet. Immediately add bell pepper. Reduce heat to low; add ham, tortellini and spinach. Gently toss to coat.

To serve, spoon tortellini mixture onto serving plates. Sprinkle with black pepper, if desired. Serves 6