Kids Cuisine

I don’t know many children who don’t like pasta. Well okay, my experience is limited to those students in my school.  But, I see what they eat in the lunch line! Maybe I am a bit biased since I am Italian and pasta was a staple in my home growing up. I’m convinced G. will enjoy pasta as much as I do, which is why is it the fourth meal in my Project Teen2Eat series!

Tortelloni Toss
A Cooking with Kids Recipe
1 bunch swiss chard or spinach, washed (I used Spinach)
3 cloves garlic
1 pound fresh or frozen tortelloni (I used Spinach & Cheese)
2 to 3 tablespoons extra virgin olive oil
1/4 cup red wine vinegar
1/8 teaspoon salt, or to taste
1/4 cup fresh basil (optional)
Grated Parmesan cheese

Bring a large pot of salted water to a boil.

While the water comes to a boil, prepare the swiss chard or spinach. Using a knife or safety scissors, trim the leafy parts away from the stalks. Tear the leafy sections into pieces about 2 inches in size. Place the leafy sections in a colander in the sink and rinse with water. (Note: You need a colander to drain the cooked pasta. So if you have only one colander, remove the leafy sections to a bowl, allowing the water to cling to them.) Cut the stalks across into 1/2-inch wide pieces. Set aside.

Peel and chop the garlic.

When the water comes to a boil, gently cook the tortelloni according to manufacturer’s instructions or until just cooked (about 9 minutes for most brands, but time may vary, especially if substituting a differently-shaped pasta).  Reserve one cup of the cooking water (carefully scoop it out with a ladle or a heat-proof measuring cup). Drain the tortelloni in the colander.

In the same pot, heat the olive oil over medium heat. Stir in the garlic and cook until starting to soften but without browning, about 30 seconds.  Stir in the chard stalks and cook about 2 to 3 minutes. Add 1/3 cup of reserved pasta water, cover, and simmer until tender, about 2 minutes.  Stir in the chard leaves, salt, and another 1/3 cup pasta water and simmer until the leaves have just wilted, about 1 to 2 minutes. Stir in the red wine vinegar. Turn off the heat. Toss the tortelloni with the chard sauce. If the mixture seems dry, drizzle on another spoonful of olive oil and a spoonful or more of pasta water.  If using fresh basil, chop it up. Serve pasta topped with basil and grated Parmesan.