Bacon, kale, & SPINACH tortelLini
Happy Tuesday! This week I have been really craving pasta, and one of my favorite kinds of pasta is tortellini. Tortellini is good on its own with a bit of butter and salt, however I love being as creative as possible in the kitchen. For any of my pasta dishes I always aim to utilize as many things I have in my fridge as possible-especially vegetables I have before they go bad. On this particular day I had some kale and spinach I needed to finish up so I implemented it into this recipe. The bacon was actually the last thing I added because I didn’t think to use it until this dish was almost done but I am SO glad I did. If you prefer not to eat bacon please omit it from the recipe, I promise this dish will be just as delicious either way. Thank you all for visiting & reading!
With Love,
Taelyr
Ingredients:
Tortellini
Kale
Spinach
Plant butter
Bacon (4 slices cut)
Minced Garlic
Olive Oil
Ground Cumin
Garlic Powder
Sea Salt (any salt will do)
Fill a pot with 2 cups of water, and about a teaspoon of salt and bring to a boil. Add in tortellini. Be sure tortellini is covered by water so it will cook fully. Check on tortellini occasionally ensuring that it does not over cook. Texture should be between soft-al dente.
Prepare bacon in a pan or oven whichever you prefer until bacon is your desired texture.
3. Place butter over medium-low heat until melted, once butter is melted add in minced garlic and cook until fragrant.4. For the spinach and kale, place oil in a medium size pan and cook until vegetables are soft. If you prefer crispier vegetables that is fine just be sure not to overcook in this case. If you cook bacon in a pan use this same pan/fat from the bacon to cook the vegetables in.
Combine garlic butter to vegetables and season to taste if needed.
Strain tortellini, and gently stir into vegetable mixture.
Once bacon is done add to mixture and enjoy!
