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Cheese Tortellini in Light Broth

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Please, hold your applause.  I did not make tortellini.  Frankly, I didn’t make the broth either.  I guess that means you can file this under pretty simple.

It doesn’t get much easier than this:  Top with parmesan and parsley.  I guess when Giada called her book Everyday Italian she considered everyday synonomous with simple.   I think I’m having deja vu.

Of course I had to switch things up and use pumpkin tortellini.  Tis the season.

I must state for the record that I could care less about pumpkin pie.  However, I have completely jumped on the bandwagon with the pumpkin pie latte.  I also picked up a jar of Stonewall Kitchen’s Maple Pumpkin Butter.  I have put it on everything from toast to scones to yogurt.  My friend Avery was here over the weekend.  She lived in St. Louis for a while and introduced me to ooey-gooey butter cake.  Of course I had to make her Ooey Gooey Pumpkin Bars.    I also have to admit to ordering the pumpkin cheesecake at the Cheesecake Factory yesterday.  Seriously, I don’t ever eat pumpkin pie.

Eat Well and Savor.

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About Monica

A court reporter who likes to cook, and travel, and go to the spa, and read, and spoil her dog.

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