Parmigiano Reggiano tomato and spinach Tortellini salad Recipe - My WAHM Plan

Parmigiano Reggiano tomato and spinach Tortellini salad Recipe

In an effort to shake up dinner time here, I’ve been giving some of my staple recipes a creative twist. Sometimes I’ll add a different sauce or vegetable; or I’ll try a different cooking method. When I received a lovely assortment of Parmigiano Reggiano as part of a blogger ambassador program, I knew I had to make something that would allow the “King of Cheese” to shine! I think I was successful with my Parmigiano Tomato and Spinach Tortellini Salad Recipe.   I’m happy to I’ll share it and some interesting facts about Parmigiano Reggiano and their sweepstakes with you today.


Parmesan Reggiano tomato and spinach Tortellini salad Recipe #sponsored



This is a sponsored post on behalf Parmigiano Reggiano as part of their #ParmesanAmbassador program.  I received information to facilitate my review as well as a promotional item to thank me for my participation.


If you ask my daughter’s what they want for dinner, pasta in some sort or variety will often be their answer. When you love pasta as much as we do, you need to have a few simple yet tasty recipes on hand and this one is both. 



 Parmigiano Reggiano Tomato and Spinach Tortellini Salad Recipe:

Parmesan Reggiano cheese #spnsored


Ingredients:

Serves 8

  • 2) 8 oz. packages of Cheese Tortellini
  • 1) Quart cherry tomatoes washed
  • 1 cup fresh Spinach leaves, torn to bite size (use pre-washed, bagged spinach to save time)
  • 1 cup shredded Parmigiano Reggiano
  • 2 tablespoons extra virgin olive oil
  • ½ cup Vinegar and Oil salad dressing
  • Salt and black pepper to taste

 

Directions:


Add a dash of salt to water and bring to a rolling boil. Wash cherry tomatoes and slice in pasta serving bowl. Pull spinach in to bite size pieces, toss in bowl. Grate Parmigiano Reggiano, set aside. Once pasta is done (about 7 minutes), pour into colander to drain, and then rinse with cold water. Add drained Tortellini to serving bowl, drizzle with olive oil and salad dressing, gently mix ingredients.Then add desired amount of Parmigiano Reggiano. Add fresh ground black pepper and salt to taste.  Chill until ready to serve, or serve room temperature. 


add lots of Parmesan Reggiano to the top of pasta #ad


This tasty recipe is done and ready to eat in about 15 minutes!  The star of the show here really is the cheese though. There is just something so perfect about the slightly salty, slightly nutty flavor of Parmesan cheese that goes perfectly with pasta and tomatoes.  This from the wedge Parmigiano Reggiano adds a more intense flavor than pre-grated parmesan, that’s for sure! I love the flavor so much; I cube it to eat with an apple for an afternoon snack. 



Interesting Facts about Parmigiano Reggiano:

"Parmigiano Reggiano cheese is made by a collective of farmers and producers in Italy. Not all parmesan is Parmesan. The word Parmesan means from Parma, so shouldn't yours actually come from that area? Parmigiano Reggiano is made in the areas in and around the province of Parma. Look for the pin-dots on the rind to make sure you are getting the real deal."


How and Where Parmigiano Reggiano is made:


"Just three ingredients—milk, salt and rennet—and eight centuries of cheese making experience go into every wheel of Parmigiano Reggiano. From the local grasses and forage fed to the cows, to the milk they produce and then the cheese that is produced by nearly 400 cheese makers, Parmigiano Reggiano is a true reflection of its place of origin and the art of generations and generations of cheese artisans. Parmigiano Reggiano is produced exclusively in the provinces of Parma, Reggio Emilia, Modena and parts of the provinces of Mantua and Bologna, on the plains, hills and mountains enclosed between the rivers Po and Reno."

And here’s an important fact for many people, including my daughter, Parmigiano Reggiano is naturally lactose free. I invite you to learn more about this and other facts about this cheese including great recipes by visiting their website here and following along on social media. 



Enter to Win a Holiday Parmigiano Reggiano Cheese Feast!


I’m proud to have the opportunity to try this delicious cheese as #ParmesanAmbassador and want to help you put a wedge of this cheese in your fridge just in time for the holidays. Entering is easy using their sweepstakes form below and no purchase is necessary. 








I hope you will try my recipe soon. If you do, please stop back by the blog and let me know how you liked it, or comment on any of my social channels.


Please share in comments: Who would you share the Parmigiano Reggiano cheese feast with if you won?



4 comments

Donna Perugini said...

Made my mouth water!! We are huge fans of this Parma cheese and have been for years. Glad you did a review on it so I could find their recipes. I didn't know you could eat the rind! Thanks!!

jenn p said...

Oh my goodness- I die!!!!! This cheese looks amazing and as an Italian girl I have had my fair share of cheese! Fingers crossed I win! It looks delicous.

Linda A. Kinsman said...

Hi Donna,

So happy to hear my review helped a fellow Parma cheese lover! I have used the rind in my ragu before, but never eaten it either.

Linda A. Kinsman said...

Hi Jenn,

Thanks so much for stopping by! I drool over your foodie shares in Instagram all the time, so I know you know your cheeses! This cheese is to die for. Good luck. :)