Tortellini, Shrimp, And Vegetables With Spinach-basil Sauce

Total Time: 1 hr Preparation Time: 45 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 lb tortellini or 1 lb cheese ravioli (fresh or frozen)
• 1 bunch fresh spinach, thoroughly washed,stemmed,and very coarsely chopped
• 1 lb thin fresh asparagus, trimmed and cut into 2 inch lengths
• 1 cup lightly packed chopped fresh parsley leaves
• 1/2 cup chopped fresh basil leaf
• 2 tablespoons chopped fresh oregano
• 3 -4 scallions, sliced lengthwise and chopped (green onions)
• 1/2 cup wine
• 1/2 cup dry sherry
• 2 teaspoons chicken bouillon granules or 2 chicken bouillon cubes
• 3 tablespoons cornstarch
• 2 tablespoons extra virgin olive oil
• 1 tablespoon butter
• 1 tablespoon minced fresh garlic
• 1/2 cup finely chopped onion
• 1/2 lb fresh mushrooms, cleaned and thinly sliced
• 2 medium portabella mushrooms, wiped clean,stemmed,and cut into 1/4 inch wide slices or 1/2 lb cremini mushroom, cleaned and quartered
• 1/2 teaspoon fresh ground black pepper
• 1/2 red bell pepper, seeded and cut into 1/4 x 1 inch slices
• 4 -5 roma tomatoes, seeded and coarsely chopped
• 1 cup heavy cream
• 1/4 cup freshly grated parmesan cheese, plus additional for passing if esired
• 1/2 cup crumbled gorgonzola or 1/2 cup feta cheese
• 1/2 cup coarsely chopped walnuts
• salt & freshly ground black pepper

Recipe

• 1 do all of your ingredient preparation and set out everything before you ever turn on the stove for final preparation.
• 2 this recipe is really just an italian stir-fry.
• 3 just about everything can be done up to a day ahead and refrigerated until you are ready to cook.
• 4 bring all ingredients to room temperature before starting to cook.
• 5 cook tortellini according to package directions.
• 6 drain, toss with a little olive oil to prevent sticking, and spread on paper towels to cool.
• 7 very lightly steam spinach until slightly wilted but still bright green in color, about 1-2 minutes, rinse under cold water to stop cooking, and drain thoroughly.
• 8 steam asparagus for about 2-3 minutes, rinse under cold water, and drain.
• 9 combine parsley, basil, oregano, and scallions, and set aside.
• 10 combine wine and sherry, add bouillon granules, and stir to dissolve.
• 11 stir in cornstarch, and set aside.
• 12 heat olive oil and butter in a wok or very large nonstick skillet over medium-high heat.
• 13 add chopped onion, and cook for 1 minute.
• 14 add minced garlic, and continue cooking until garlic is fragrant and onions are slightly translucent.
• 15 increase heat to high, add shrimp, and cook, stirring constantly, for about 1 minute.
• 16 add both types of mushrooms and freshly ground black pepper, and continue cooking until the mushroom start to give up their juice.
• 17 add red bell pepper and tomatoes, and saute for 1 minute.
• 18 reduce heat to medium-high, and add parsley-basil mixture, combining thoroughly.
• 19 cook for about 2 minutes, stirring and tossing constantly.
• 20 add spinach, and stir to combine.
• 21 add cream and parmesan cheese, and stir to combine.
• 22 add tortellini and asparagus, and toss gently.
• 23 stir wine-cornstarch mixture, and pour over all.
• 24 add gorgonzola cheese and walnuts, and stir gently to combine.
• 25 cook until thickened and thoroughly heated through, about 2-3 more minutes, stirring gently to coat everything with the sauce.
• 26 adjust seasoning to taste with salt and more freshly ground black pepper.
• 27 pass more freshly grated parmesan cheese on the side if desired.
• 28 serve with a crisp vinaigrette salad and hot garlic bread.