Heat a large pan of boiling water with a drop of olive oil and a few drops of lemon juice. In a steamer or boiling water, very briefly blanch the broccoli and set to one side.
In a frying pan, on a low heat so as not to brown, cook garlic with the olive oil, and then the passata. After a minute or so, add the fresh tomatoes and the Kallo stock cube and a few drops of lemon juice.
When the water has boiled in the large pan, add the tortellini and cook according to instructions. Add to the tomato mixture, the chopped spinach and the basil and when it has wilted down after a couple of minutes, the broccoli too.
Drain the pasta and add this to the pan. Finally add the yoghurt and when stirred through, take off the heat and add the mozzarella. Add seasoning of black pepper and serve immediately with a sprinkle of parmesan or pine nuts.
- 250g ricotta & spinach tortelloni
- 250g mozzarella di buffalo, roughly torn
- 4 broccoli crown , sliced for steaming
- 1 Handful baby plum tomatoes
- 1 tsp basil
- 1 vegetable stock
- 1 tsp sheeps greek yoghurt
- 2 Handfuls spinach
- 3 garlic
- 1 tbsp lemon juice
- ¼ bottle passata
- 3 tbsp parmigiano reggiano, parmesan for topping
- 1 large tbsp basil pesto
- 4 tbsp extra virgin olive oil
- 1 handfull pinenuts, pine nuts for topping
Total time required
- Preparation time:
- Cooking time:
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Recipe published with permission from Nutritious Delicious Ltd.
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