Every. Single. Night.
And while I truly to love to cook – and have been doing so on the regular for over 30 years – I occasionally suffer from what I call “recipe fatigue”:
Fatigue from cooking.
Fatigue from meal planning.
Fatigue from what sometimes feels like the same recipes over and over (even though a recent check revealed over 5 dozen dinner recipes in my computer).
So when I come across a new-to-me recipe that actually gets me excited about dinner – especially if it’s super easy, requiring minimal ingredients – it’s kind of a big deal.
This. Is that.
This is a PERFECT throw-together meal that takes crazy little time, yet delivers so much flavor and satisfaction. It’s also the kind of meal that would be as delicious in the dead of winter as it would in the middle of the heatwave we’re currently experiencing here in New York.
Take THAT, recipe fatigue.
lightly adapted from Smitten Kitchen
2 tablespoons olive oil, divided
2 13-ounce packages frozen cheese tortellini (do not defrost)
1 cup frozen peas
1/2 cup water
1/2 cup ricotta cheese
juice and zest of one lemon
freshly grated parmesan
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add one package of tortellini in a single layer and cook for 2 – 4 minutes, until browned underneath. Transfer to a bowl or plate and repeat with the remaining olive oil and tortellini.
Return the reserved tortellini to the skillet and sprinkle the frozen peas on top. Add the water and cover the skillet – let steam for about 5 minutes, or till the water has cooked off (check occasionally, adding a splash of water if needed).
Divide the tortellini and peas among four serving bowls and top evenly with the ricotta, lemon juice, lemon zest, parmesan and salt and pepper to taste. Serve immediately.
This delicious recipe brought to you by Sheri Silver