Pastalicious

Between 4:30 and 5 p.m. each day, Ty and I seem to have the same conversation as many other couples. The dreaded, "What do you want for dinner?"

My goal is to cook dinner about three nights a week, but sometimes our busy schedules prohibit that. For example, we had band practice last Thursday, so we ended up eating pizza in the church parlor. Loved it, I felt like I was in youth group again. And we usually spend weekends eating out with friends, so no cooking required.


Returning to the dreaded question, "What do you want for dinner?," Ty always provides the same answer, "Pasta." I truly believe that if I cooked it, he would eat pasta every night without complaint. So, last night I made his favorite pasta dish, tortellini with alfredo and tomato sauce.

I had to go to two grocery stores to find the fresh pasta, but from that point forward, this recipe is extremely simple and delicious. If you are counting calories, then stop right here, no need to read on. But if you're like me and had a lunch consisting of three peanut butter crackers, dig in.

The tortellini come ready. Just drop them in boiling water and wait about five minutes. The tomato sauce is equally uncomplicated. Unscrew the lid from your favorite brand and heat. The alfredo sauce is from scratch but simple.

You'll need:

1 stick butter
1 cup grated Parmesan cheese
1 cup heavy whipping cream

(I know it sounds like chest pains waiting to happen, but all things in moderation)

So, to start, you melt the butter in a saucepan over medium heat. Sprinkle in a little Parmesan cheese at a time, stir constantly so it doesn't get lumpy. Once you've stirred in all the Parmesan cheese, pour in the heavy whipping cream and stir until it blends. Reduce the heat and keep stirring occasionally until you serve it.

Pile up the tortellini and cover with equal parts white and red sauce. Don't forget hot French bread. This sauce is perfect for sopping.