Name: Tortellini in Broth with Arugula (Mf)
Ingredients: 4 c Chicken stock or broth; 9 1/2 oz Mushroom or cheese-filled tortellini; 1 bn Arugula leaves, rinsed and dried; Freshly grated Parmesan cheese

The works of monks and priests, however holy and arduous they be, do not differ one whit in the sight of God from the works of the rustic laborer in the field or the woman going about her household tasks, but that all works are measured before God by faith alone… Indeed, the menial housework of a manservant or maidservant is often more acceptable to God than all the fastings and other works of a monk or priest, because the monk or priest lacks faith.

Martin Luther

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Pasta, Dishes	4	Servings

INGREDIENTS

4	c	Chicken stock or broth
9 1/2	oz	Mushroom or cheese-filled tortellini
1	bn	Arugula leaves, rinsed and dried
		Freshly grated Parmesan cheese

INSTRUCTIONS

In a large saucepan set over moderate heat bring the broth to a simmer and
simmer 3 minutes.
In a pot of boiling salted water cook the tortellini for 7 to 8 minutes, or
until al dente. Add to the broth along with arugula and simmer, stirring, 1
to 2 minutes more. Sprinkle with Parmesan.
Yield: 4 servings
Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved
Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6527
Posted to MC-Recipe Digest V1 #483 by 4paws@netrax.net (Shermeyer-Gail) on
Feb 12, 1997.

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