SWEET POTATO, SPINACH and TORTELLINI SKILLET

SWEET POTATO, SPINACH and TORTELLINI SKILLET

With rising prices and uncertain fresh food supply, I’ve been turning to simple meals, with easy to keep on hand ingredients.  Sweet potatoes are the  perfect example.  Long shelf life.  Very nutritious.  And usually inexpensive.

This easy recipe using frozen cheese tortellini pasta with a few handfuls of fresh spinach offers a delicious supper with a rather pretty presentaion.  Making it even simple as far as on hand ingredients would be to substitute fresh spinach with frozen chopped kale.

This cooks in a matter of minutes and before you know it you have a delicious versatile bowl full of healthy goodness. By versatile I mean that a number of substitutions are possible, as well a kale for spinach.  No cream? Regular milk with a touch of butter for richness.  Evaporated milk, full fat coconut milk are possibilities.

I’m so glad you stopped by my Galley friends and am hoping you enjoy today’s creation.

While you wait for my return, here are some of our favourite recipes using sweet potatoes..they are numerous as you can see…but economy and ease of storage is one my number one rules in the galley…

MASHED SWEET POTATO with RICH TANDOORI SAUCE

SWEET POTATO LENTIL STEW

CHICK PEA SWEET POTATO BURGERS

SWEET POTATO TOAST

WARM SWEET POTATO SALAD

SWEET POTATO & MAPLE SAUSAGE PIE

SWEET POTATO & MAPLE SAUSAGE PIE

SWEET POTATO PATTIES with CURRIED YOGURT SAUCE

MEATLESS MONDAY: SWEET POTATO CREAM PASTA with CRISPY KALE

SWEET POTATO HASH WITH EGGS

BARB’S SWEET POTATO SOUP

…and one of my more unusual recipes…

DOUBLE CHOCOLATE ZUCCHINI MUFFINS with SWEET POTATO CHOCOLATE FROSTING

Sweet Potato, Spinach and Tortellini Skillet

Course Main Course
Cuisine Mediterranean
Keyword spinach, stove top, sweet potato, tortellini
Servings 4 Servings
Calories 377kcal
Author www.seasaltgalleykat.com

Equipment

  • skillet with lid

Ingredients

  • 1 Tbsp olive oil
  • 1 Large sweet potato peeled and cut into 1” cubes
  • 2 Tsp Italian seasoning rosemary, thyme, oregano combination
  • 1 Cup vegetable broth Chicken or beef is fine too
  • salt and pepper to taste
  • 4 Cups spinach chopped
  • 1/2 Cup cream if not available you can used regular milk and add a tbsp butter to add richness.
  • 2 Cups cheese tortellini
  • 4 Tbsp parmesan cheese for garnish
  • 4 Tbsp chopped fresh parsley for garnish

Instructions

  • Heat oil in skillet over medium heat and add sweet potato cubes and seasonings.
  • Cover, stirring occasionally for about 5 minutes or until sweet potatoes begin to soften.
  • Uncover and add broth, bringing to simmer.
  • Add spinach by the handful and cook until wilted.
  • Add cream and bring to a gentle simmer.
  • Add tortellini and cook, stirring frequently, until tortellini is plump and cooked through.
  • Plate immediately and garnish with grated Parmesan and chopped parsley.

Galley Kat Notes:

 
 

Nutrition

Calories: 377kcal | Carbohydrates: 44g | Protein: 13g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 64mg | Sodium: 660mg | Potassium: 516mg | Fiber: 6g | Sugar: 6g | Vitamin A: 15835IU | Vitamin C: 16mg | Calcium: 231mg | Iron: 3mg

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