Wegman’s very own Chef Bob was here today to show us how to make a delicious cheese tortellini with spinach, roasted cauliflower and vodka blush sauce. Here’s the recipe:
CHEESE TORTELLINI WITH SPINACH, ROASTED CAULIFLOWER & VODKA BLUSH SAUCE
Ingredients:
1 head cauliflower, broken into florets
Salt and pepper to taste
3 Tbsp Wegmans Basting Oil
1 pkg (5 oz) Food You Feel Good About Organic Baby Spinach
1 pkg (24 oz) Italian Classics Vodka Blush Sauce (Prepared Foods), warmed
1 pkg (20 oz) Italian Classics Six Cheese Tortellini (Dairy Dept), prepared per pkg
directions
Italian Classics Grated Pecorino Romano Cheese (Cheese Shop)
Preparation:
Preheat oven to 450 degrees. Toss cauliflower with basting oil in large bowl. Arrange on baking sheet in a single layer; season to taste with salt and pepper. Roast 25-30 min, until softened and lightly browned. Transfer to large bowl; set aside.
Toss baby spinach with cauliflower until wilted; season to taste with salt and pepper. Toss veggie mixture with warmed sauce and cooked pasta; sprinkle with cheese. Serve.
SERVES: 8
ACTIVE TIME: 15 min
TOTAL TIME: 40 min
