This tortellini turned out excellent! However, I modified the recipe quite a bit based on my preferences and what I had in the fridge. For starters, I avoid canned foods when at all possible, and I had fresh veggies on hand, so I added halved grape tomatoes, additional fresh garlic, and diced vidalia onion instead of the canned diced tomatoes. I also added a cubed portobello mushroom cap for some additional flavor. Additionally, even though I had spinach on hand, I opted for arugula because it tends to add a nice peppery flavor. I didn't have dried basil, so I added a dried Italian herb blend instead. Furthermore, I only had 2% milk, so I used 1.5 cups of milk instead of the half milk/half heavy cream concoction - better for the waistline, yet it thickened up nicely! As far as I can tell, substituting all milk didn't compromise the flavor or the thickness of the sauce one bit, perhaps because I used shredded parm instead of grated parm. Despite several changes, I absolutely loved this dish and will definitely be making it again!
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This tortellini turned out excellent! However, I modified the recipe quite a bit based on my...