Tortellini with Fennel, Peas, and Spinach

We wanted an elegant yet uncomplicated recipe for tender tortellini combined with a melange of spring vegetables in a luxurious (but not overly rich) sauce. Fennel, peas, and spinach proved the perfect trio of vegetables, providing sweetness, freshness, and a variety of textures. Slicing the fennel thin and browning it in butter before adding the cooking liquid (chicken broth alone worked well here) and pasta deepened its flavor immensely. Once the tortellini were tender and the sauce was nicely thickened from the released starches, we added the spinach, peas, and some cream for richness and body. Grated Parmesan also helped to thicken the sauce and contributed a nutty flavor, while a splash of lemon juice added brightness. To top it all off, we added a garnish of crisped prosciutto, which we cooked first before setting it aside—this enabled us to incorporate its rendered fat into the dish, adding another layer of flavor and balancing the sweetness of the fennel, peas, and cream. You can substitute two 9-ounce packages or one 20-ounce package of fresh cheese tortellini for the dried tortellini; increase the broth to 2¾ cups and omit the water in step 2. If necessary, add hot water, 1 tablespoon at a time, to adjust the consistency of the sauce before serving. See the Quick Prep Tip that follows the recipe.

INGREDIENTS:

• 2 ounces thinly sliced prosciutto, cut into ¼-inch pieces
• 1 tablespoon unsalted butter
• 1 fennel bulb, stalks discarded, bulb halved, cored, and cut into ½-inch pieces
• 3 garlic cloves, minced
• 2 cups water
• 1 cup low-sodium chicken broth
• 12 ounces dried cheese tortellini
• ½ cup heavy cream
• 5 ounces (5 cups) baby spinach
• 1 cup frozen peas
• 1 ounce Parmesan cheese, grated (½ cup), plus extra for serving
• 1 tablespoon lemon juice
• Salt and pepper

PREPARATIONS:

1. Cook prosciutto in a Dutch oven over medium heat until browned and crisp, 5 to 7 minutes. Using a slotted spoon, transfer prosciutto to a paper towel–lined plate.
2. Add butter to the now-empty pot and melt over medium heat. Add fennel and cook until lightly browned, 6 to 9 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in water, broth, and tortellini. Increase heat to medium-high and cook at a vigorous simmer, stirring often, until tortellini are tender and sauce is thickened, 6 to 9 minutes.
3. Reduce heat to low and stir in cream, spinach, and peas. Cook, stirring gently, until spinach is wilted and tortellini are coated in the sauce, 2 to 3 minutes.
4. Off heat, stir in Parmesan and lemon juice, and season with salt and pepper to taste. Serve, sprinkling individual portions with crisped prosciutto and extra Parmesan.

YIELD: This recipe serves 4 people.

SPECIAL INSTRUCTIONS:

• You can substitute fresh cheese tortellini for the dried tortellini, adjusting the broth quantity accordingly.
• If necessary, add hot water, 1 tablespoon at a time, to adjust the consistency of the sauce before serving.

TIPS:

• Be careful not to burn the prosciutto while cooking it. Watch it closely and remove it from the heat as soon as it turns brown and crisp.
• Slicing the fennel thin allows it to cook evenly and develop a deeper flavor.
• Stir the tortellini frequently while cooking to prevent them from sticking together.
• Adjust the seasoning with salt and pepper according to your taste preference.
• Serve the dish with extra Parmesan for those who want an extra sprinkle of cheesy goodness.

NUTRITIONAL INFORMATION PER SERVING:

• Calories: 520
• Fat: 25g
• Saturated Fat: 13g
• Cholesterol: 75mg
• Sodium: 750mg
• Carbohydrates: 52g
• Fiber: 6g
• Sugars: 4g
• Protein: 23g

This tortellini with spring vegetable recipe is a delightful combination of tender pasta, vibrant vegetables, and a luxurious sauce. The fennel, peas, and spinach add a medley of flavors and textures, while the creamy sauce enriched with Parmesan and a hint of lemon juice brings everything together. The garnish of crisped prosciutto adds a salty and crispy element that balances the sweetness of the vegetables and cream.

The beauty of this recipe lies in its simplicity and elegance. It’s a dish that can be prepared quickly, making it perfect for busy weeknights or when you want a delicious meal without spending hours in the kitchen. The substitution option for fresh cheese tortellini provides a different texture, and the adjustments in the broth quantity ensure the right consistency.

Serve this tortellini dish as a main course or as a side dish alongside grilled meats or roasted chicken. The flavors and colors of spring will brighten any table and delight your taste buds. Don’t forget to sprinkle extra Parmesan cheese on top for that extra touch of indulgence.

In conclusion, this tortellini recipe offers a delightful springtime experience with its harmonious blend of flavors and textures. Enjoy the simplicity and elegance of this dish, and savor each bite of tender tortellini and vibrant vegetables in the creamy sauce.