Quick midweek comfort food – Creamy goodness with a lemony burst and a delicious crunch.
Ingredients
Pasta Vera Salmon Tortellini 400g
Garlic – 2 cloves crushed
White wine -1/2 cup (optional)
Cream – 150ml
Spinach 1 small bag
Panko Bread crumbs – 1/2 cup
Capers – 2 tablespoons
Salt and pepper
Butter – 2 tablespoons
Lemon zest of 1 lemon
Lemon wedges and parsley for garnish
Method
Cook Salmon Tortellini according to packet instructions.
While the Pasta is cooking, heat butter in large high-sided frying pan that’s oven proof over medium heat. Add garlic and cook for 1 minute, stirring constantly. Add cream, wine, lemon zest and simmer. Cook 3-4 minutes or until mixture is thickened to a thin sauce consistency. Reduce heat to low.
Add spinach and capers to skillet. Drain Tortellini and add to pan on top of spinach. Mix through the sauce until the spinach is wilted.
Top with breadcrumbs and bake at 180c and if pan isn’t oven proof transfer to a shallow casserole dish then top with breadcrumbs, bake until breadcrumbs are golden.