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Brown Butter Tortellini with Spinach & Ham

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.

Ingredients

    • 1 pkg (20 oz/700 g) refrigerated cheese-filled tortellini
    • 1 pkg (6 oz/175 mL) fresh baby spinach leaves (about 8 cups/2 L)
    • 1 8 oz (250 g) piece cooked ham steak
    • 1 large red bell pepper
    • 1/4 cup (50 mL) butter (do not substitute margarine)
    • Coarsely ground black pepper (optional)

Directions

  1. To cook tortellini, bring salted water to a boil in (4-qt./3.8-L) Casserole; add tortellini and cook according to package directions.
  2. As tortellini cook, place spinach into large Stainless Mesh Colander. Dice ham with Santoku Knife. Finely dice bell pepper. Drain tortellini over spinach in Colander.
  3. Add butter to (12-in./30-cm) 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 with Bamboo Spatulas.
  4. To serve, spoon tortellini mixture onto serving plates. Sprinkle with black pepper, if desired.