Cheese Tortellini with Melted Goat Cheese & Sauteed Broccoli Rabe


In my last post, I described a pretty easy way to cook broccoli rabe (blanching it in cold water, and then sauteing it in olive oil).


You can then use that broccoli rabe to make this dish.

It’s super simple:

You just boil the tortellini (I used an 8 oz package of fresh Bertoli tortellini, in the three cheese flavor):


Then you drain the pasta in a colandar.

Next, slice a log of goat cheese into thin medallions and then spread them out evenly, stirring gently so that they begin to melt.

Then add the broccoli rabe, and voila!  You’re done.  Easy side dish.



Jon’s “Take Out” Pasta: Sauteed Garlic, Alfredo & Pesto Sauce

I call this dish “Jon’s take out pasta” because it is so good, it could honestly be from a restaurant.

The recipe is courtesy of my friend Jon, who is also on a mission to become a better cook.


Such a simple recipe with premade sauces– although Jon assures me it’s taken him a lot of trial and error to figure out the exact ingredients to buy for this dish.

Here are all the ingredients you need for Jon’s Take-Out Pasta:

  • Olive Oil
  • one small clove garlic
  • Cavatappi Pasta
  • Alfredo Sauce (Jon likes Bove’s brand the best)
  • Pesto Sauce (Jon always buys Prego)


I decided to make this dish with chicken breast, although that’s not technically not part of Jon’s original masterpiece.

Basically, you bring the pasta to a boil:


At the same time, you finely chop the garlic and saute it in olive oil.IMG_0206.JPG

Once the garlic has become translucent, you can add chopped chicken breast and saute it as well.


You can simply skip that step.

Once the pasta is done, drain it and add it to the pan.  Then add alfredo and pesto sauce to taste.  Jon basically uses two parts alfredo to one part pesto, but you can play around with the ratios.

And that’s it!

I know it’s not really a fancy or new recipe but you’ve got to try it.

It’s so quick and easy and way to get something that tastes great, with a lot of oomph, that can satisfy a craving (and help you save money on takeout!).


I think lightly sauteed broccoli would probably go pretty well in this, but I’ll save that for next time.


Lemon Linguine with Swiss Chard & Caramelized Onion (Blue Apron)

Ok, I’m seriously starting to love Blue Apron.


Tonight’s recipe: Linguine with Lemon Yogurt Sauce, Caramelized Onions, and Swiss Chard.

Even though I probably wouldn’t make this exact recipe again, I love how I learn new concepts and techniques each time I cook.

In particular, I think Blue Apron does a great job of introducing a wide range of vegetables in their recipes, with very straightforward and accessible instructions.  Thanks to this recipe, I can now officially say I’ve cooked swiss chard– something I’ve been meaning to try for a while.


Of course, I can’t give you the full recipe for this dish here, but basically you saute the swiss chard and onions together in olive oil, before adding in the pasta and other ingredients.

First, you separate the stems from the leaves, and chop both:


Then you start cooking the stems first, because they are coarser, along with the onions.  Both of these ingredients need more cooking time.


Then, when both are almost completely cooked, you add the leaves:


The pasta was so fresh and amazing:


The sauce is thickened with Greek yogurt, which I thought was very inventive.


For some reason, I didn’t love the finished recipe as much as I thought I would.  It just didn’t end up being as filling as I expected.  It seemed a bit more like a side dish than a full meal, which is often how I feel about Blue Apron’s vegetarian dishes.

However, I still had a lot of fun making it, and feel like I learned a lot!

All the ingredients, ready to go.