Presto Pasta! #ATKQuick Instagram Challenge

In case you haven’t heard, we’re hosting an #ATKQuick Cooking Instagram Challenge! Each week, a winner will take home a copy of our super-speedy, and incredibly time-saving cookbook, The America’s Test Kitchen Quick Family Cookbook. Many of the these recipes require only a handful of ingredients, and all are guaranteed to be on the table in 45 minutes or less. Creamy Spinach Lasagna that bakes in 15 minutes? 3-Hour French Beef Stew in just 45 minutes? We’re talking big flavor, in short order.

We know what you’re thinking—there’s no way to make a deliciously cheesy, filling, and quick dinner on during a busy week. Well, put away the take-out menu, because this week’s quick dinner is coming to a kitchen near you. Our secret ingredient? Store-bought tortellini. As much as we love homemade, this pantry staple makes a great runner-up, offering both good flavor, and tender texture in a fraction of the time.

Plus, we’ve taken the anxiety of brand testing and recipe hunting out of the equation with our recommended dried brand and 3 foolproof versions to prepare a quick dinner. From tomato-laced soup, to a cheesy tortellini gratin, these recipes are sure to earn you some bragging rights once you post them on Instagram! Just remember to scroll to the bottom for details on how to participate in this week’s challenge.

Presto Pasta! Weeknight Tortellini

Tortellini With Fennel, Peas, and Spinach

Cook 2 ounces chopped prosciutto in Dutch oven over medium heat until crisp, 5 to 7 minutes; transfer to paper towel–lined plate. Cook 1 chopped fennel bulb and 1 tablespoon unsalted butter in now‐empty pot over medium heat until lightly browned, 6 to 9 minutes. Stir in 1 1/2 cups low-sodium chicken broth, 1 1/2 cups water, and 12 ounces dried cheese tortellini. Increase heat to medium‐high and cook at vigorous simmer, stirring often, until tortellini is tender and sauce is thickened, 6 to 9 minutes. Reduce heat to low. Stir in 1 (5.3-ounce) package Boursin Garlic and Fine Herbs cheese, 5 cups baby spinach, 1 cup frozen peas, and 1/2 cup water; cook until spinach is wilted, about 2 minutes. Off heat, stir in 1 tablespoon lemon juice and season with salt and pepper to taste. Top with crisp prosciutto and serve. Serves 4.

Tortellini Gratin With Fire-Roasted Tomatoes

Boil 12 ounces dried cheese tortellini in salted water until tender; drain. Cook 1 minced onion, 3 tablespoons olive oil, and pinch salt in 12‐inch skillet over medium heat until browned, about 15 minutes. Stir in 2 minced garlic cloves and 1/2 teaspoon smoked paprika and cook for 1 minute. Stir in 2 (14.5-ounce) cans diced fire-roasted tomatoes and bring to simmer, mashing tomatoes with back of spoon. Stir in cooked tortellini and season with salt and pepper to taste. Transfer to 3‐quart broiler‐safe baking dish and sprinkle with 1 cup shredded Italian cheese blend. Broil 6 inches from broiler element until cheese is browned, about 3 minutes. Sprinkle with 2 tablespoons chopped fresh basil and serve. Serves 4.

Tomato Florentine Tortellini Soup

Cook 2 ounces chopped pancetta in Dutch oven over high heat until fat begins to render, about 1 minute. Stir in 1 minced onion, 1 tablespoon olive oil, 1 tablespoon tomato paste, and 1 tablespoon light brown sugar and cook until softened, about 4 minutes. Whisk in 4 cups low-sodium chicken broth and 3 cups V8 juice, scraping up any browned bits. Stir in 8 ounces dried cheese tortellini and simmer until tender, about 10 minutes. Stir in 8 cups baby spinach and let wilt. Season with salt and pepper to taste and serve with grated Parmesan cheese. Serves 4 to 6.


HOW TO PARTICIPATE

Visit the Community Page on The Feed every Tuesday to find the new Quick Cooking Instagram Challenge Theme. Then get cooking, and share a photo through your personal Instagram account, mentioning @TestKitchen and using the hashtag #ATKQuick in your caption. Once you’ve published the photo on Instagram, it’s up to our judges here at the Test Kitchen to pick a winner. Participants will be judged on 25% creativity/artistic ability and 75% originality of their recipe’s photo.

The deadline for entries will be at 11:59 P.M E.S.T. Monday, February 11th, and we’ll be selecting a winner that Tuesday morning. No limit of entries. The challenge is limited to residents of the Continental US who are 18 years and older as of January 15, 2013. The decisions made by the judges at America’s Test Kitchen are final.

Be sure to check back every Tuesday to see who has won the past week’s challenge, and for the current week’s theme.

Take A Peek?

Check out the book’s recipes on Amazon—“Look Inside” to the index. Which ones would you make first? Let us know in the comments below.

We were thrilled with the amount of submissions to our #ATKQuick Instagram Challenge! Our winner this week was oconnorjt! He won a copy of our America’s Test Kitchen Quick Family Cookbook. Be sure to check out this week’s theme You’re The Sugar to My Cookie! #ATKQuick Instagram Challenge, and thank you for participating!

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