I whipped up this quick but decadent dinner with just a few, easy ingredients. I used a frozen bag of cheese tortellini, a bag of Birdseye steam-in-the-bag peas (they were cheapest), a little olive oil, and some feta and Italian blend cheese, garlic powder, salt and pepper and the juice of half a lemon plus it's zest.
I boiled some water and poured my bag of pasta in and set the timer following the bag's instructions. Then, when it was almost done I added half the bag of frozen peas. At the end of the boiling time I ladled out some of the cooking water to save and poured the rest into the colander. I put the pasta and peas back into the pot, added a little olive oil, garlic powder, salt and pepper, zested the lemon into it, and a little of the leftover cooking water to keep it from becoming to 'sticky' and squeezed the half lemon into it. Do you know the trick of squeezing the lemon juice into your closed fingers first to catch the seeds? It really works, then you're not wasting time picking lemon seeds out of your dish. I tossed in a bit of feta, don't worry if some of the chunks are big, it'll melt, and the Italian blend of cheeses.
Meanwhile, I sliced some bakery-made 9-grain Italian bread and toasted it under the low broiler (watch closely), until golden brown. I spread a little butter on that while still hot, sprinkled garlic powder on it after it was melted, added a bit of the Italian blend cheese, popped it in the turned-off oven to melt and viola!
Add a quick Romain or green leaf lettuce salad with your favorite toppings and dinner is done!
Quick, easy and filling.
I'll have to show you my easy enchiladas next.