By A good week in real estate: 2 closings, 5 new leads, the satisfaction of matching families with houses the way Mama matches fillings with phyllo — instinctively, confidently. I brought spanakopita to an open house. The buyers ate it. They made an offer.
Mama called at 5:30 AM to tell me the tourists are back. She reported this with the urgency of a woman who considers every piece of information critical and every phone call an opportunity to also critique my cooking from forty miles away.
I stood in my kitchen this evening and looked at the counter where I have made a thousand meals for my family and thought: this is what I do. I feed people. I sell them houses and I feed them food and I keep showing up because showing up is the only recipe that never fails.
I made avgolemono tonight. The broth was golden, the lemon sharp, the rice soft. Comfort in a bowl, the Greek answer to everything. We ate at the kitchen table, just the three of us, and for a moment the house was not quiet or loud — it was exactly right. Full. Fed. The sound of forks on plates is the sound I love most in this world.
The olive oil in my kitchen is from a Greek import shop in Tampa that sources from Kalamata. It is expensive. It is worth it. I use it on everything — salads, fish, bread, vegetables, the edge of a pot of soup — because olive oil is not a condiment in this family, it is a philosophy. Use it generously. Use it without apology. Use it the way you use love: poured freely, never measured, always more than you think you need.
After a week of closings and open houses and Mama’s 5:30 AM dispatches, I wanted one more meal that asked nothing of me but to pour olive oil generously and let the stove do the rest. Spinach tortellini is that meal — fast, honest, and deeply satisfying in the way only simple food can be. It is not avgolemono, but it carries the same spirit: something warm and green and finished with good oil, set on the table for the people who matter most.
Spinach Tortellini
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Servings: 4
Ingredients
- 1 package (9 oz) refrigerated cheese tortellini
- 3 tablespoons good-quality olive oil, divided
- 4 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 3 cups fresh baby spinach, loosely packed
- 1/2 cup low-sodium chicken or vegetable broth
- 1/4 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
- 1/2 lemon, juiced
- Salt and black pepper to taste
Instructions
- Cook the tortellini. Bring a large pot of salted water to a boil. Cook tortellini according to package directions until al dente, usually 3—4 minutes. Reserve 1/4 cup pasta water before draining.
- Build the base. While the tortellini cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook, stirring, for about 1 minute until fragrant. Do not let the garlic brown.
- Add the spinach. Add the spinach to the skillet in two or three handfuls, tossing with tongs as each addition wilts, about 2 minutes total.
- Make the sauce. Pour in the broth and heavy cream. Stir to combine and bring to a gentle simmer. Cook for 3—4 minutes until the sauce reduces slightly and coats the back of a spoon.
- Finish the dish. Add the drained tortellini to the skillet. Toss gently to coat, adding reserved pasta water a tablespoon at a time if the sauce looks too thick. Remove from heat and stir in the Parmesan and lemon juice. Season generously with salt and black pepper.
- Serve. Divide into bowls or onto plates. Drizzle with the remaining tablespoon of olive oil and finish with extra Parmesan. Serve immediately.
Nutrition (per serving)
Calories: 380 | Protein: 14g | Fat: 19g | Carbs: 40g | Fiber: 3g | Sodium: 510mg