Eenie Meenie Tortellini

by Laraine Perri

From spaghetti to wagon wheels, there isn't a child who doesn't love pasta. And tortellini might be the most irresistible of all. These bite-size, treasure-filled morsels are smack in the intersection of food and fun. They're also wonderfully versatile—you can dress them up for dinner or down for lunch or set them afloat in chicken stock for an anytime meal in minutes.

My kalamata olive-loving kindergartner's favorite version of this dish involves pairing those dark beauties with sweet grape tomatoes, a bit of sharp red onion and a lemony vinaigrette. A bit of smoked turkey adds the mid-day protein boost kids need. To make a simple dish simpler still, just add some cannellini to those teeny-weeny tortellini.

Lunchbox Tortellini

Mark Boughton Photography; styling by Teresa Blackburn

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This healthful, delicious pasta salad takes all of 15 minutes to make and can feed your kids for days. Add, subtract and substitute ingredients as you and your little tykes like.

Ingredients

1 (9-ounce) package fresh or frozen cheese tortellini
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon minced fresh thyme
1/2 teaspoon sugar
Coarsely ground black pepper
1 1/4 cups halved grape tomatoes
1/3 cup chopped pitted kalamata olives
3 ounces smoked deli-shaved turkey breast, torn into bite-sized pieces
3 to 4 thin slices red onion
2 ounces crumbled ricotta salata or feta cheese

Instructions

1. Cook tortellini in a large pot of salted, boiling water according to package directions. Drain, rinse under cold water, and drain again. Transfer to a large bowl.
2. Whisk together oil, lemon juice, thyme, sugar and pepper in a small bowl. Pour over pasta; toss well. Add tomatoes, olives, turkey, onion, cheese and additional black pepper; toss well. Serves 4.

Recipe by Laraine Perri, "Eenie Meenie Tortellini," Sept. 2009.

Nutritional Information

Per serving: 370 calories, 4g fat, 50mg chol., 16g prot., 37g carbs., 2g fiber, 830mg sodium.

Tortellini with Peas, Broccoli and Pancetta

Mark Boughton Photography; styling by Teresa Blackburn

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This luscious toss of tortellini with crisp pancetta, sweet peas and salty, nutty Parmigiano Reggiano just may have your kids singing your praises.

Ingredients

1 tablespoon olive oil
3 ounces pancetta or ham, finely diced
1/2 cup chopped red onion
2 garlic cloves, minced
1 teaspoon kosher salt
Coarsely ground black pepper
1 pound fresh or frozen cheese tortellini
1 cup frozen peas
1 1/2 cups broccoli florets
1/4 to 1/2 cup pasta cooking water
1/4 cup freshly grated Parmigiano Reggiano cheese

Instructions

1. Heat oil in a large sauté pan over medium heat. Add pancetta; cook until beginning to turn crisp, about 10 minutes. Add onion and garlic; cook 2 to 3 minutes. Add salt and pepper.
2. Meanwhile, cook pasta in a large pot of salted, boiling water 2 minutes less than package directions. Add peas and broccoli; cook 2 minutes. Drain, reserving 1/2 cup cooking water. Add pasta, peas and broccoli to pancetta mixture. Toss together gently. Add 1/4 cup (or more) reserved cooking water and cheese. Serve with additional cheese, if desired. Serves 6.

Recipe by Laraine Perri, "Eenie Meenie Tortellini," Sept. 2009

Nutritional Information

Per serving: 340 calories, 12g fat, 45mg chol., 17g prot., 41g carbs., 3g fiber, 850mg sodium.

By Laraine Perri, a food writer in New York City.