Creamy Spinach, Tomato Tortellini and a Food Safety Quiz

Feasting is a part of visiting with friends that we all enjoy. My girlfriend and I both love pasta and we both prefer preparing quick and easy meals. We decided to make Creamy Spinach and Tomato Tortellini (page jump to recipe) and while we were enjoying it our dinner conversation turned towards food safety.

We were keenly aware that in the past year, in the USA contaminated peanut butter led to illnesses in more than 300 people and at least 50 hospitalizations. We also knew that contaminated spinach resulted in 206 illnesses, three deaths, with more than 100 people hospitalized. And, not surprisingly we knew that one of the biggest challenges facing today’s food processors is hygiene and effective sanitation.

The following day I found the National Geographic Green Guide quiz called “Is Your Salad Safe” and we both took the test. We were very surprised at the results as we both answered 3 of the 10 questions incorrectly so for us taking the quiz and reading the correct answers was educational. If would you like to take the quiz, give the questions below a close look and then click this link.

1. True or False: Food borne illnesses have been on the rise for the past 30 years.
2. The largest food recall in U.S. history involved food from … (country/ continent)
China, South America, the U.S.
3. Which of the following government agencies is responsible for overseeing food safety?
FDA, USDA, Department of Inland Security, all of the above
4. On average, Americans eat 2,000 pounds of food per person per year. How much of that is imported?
154 lbs, 1653 lbs, 260 lbs, 540 lbs
5. Food borne illnesses are more common …
during the holidays, in warmer weather, never; they remain at the same levels all year long
6. What’s the most common food-borne bacterium?
Campylobacter, Salmonella, E. coli
7. E.coli comes from …
sick cattle, groundwater, improperly handled food, all of the above
8. True or False: Grass-fed cattle have fewer cases of E. coli than their corn-fed, industrial-farmed relatives.
9. True or False: Organic produce will less likely be contaminated with E. coli.
10. True or False: More food-related illnesses are related to home-cooked meals than to restaurant meals.

Creamy Spinach and Tortellini

Makes 4 servings.

Ingredients

• 1 (16-ounce) package fresh or frozen uncooked cheese tortellini
• 2 tablespoons olive oil
• 1/2 cup chopped onion
• 3 cloves garlic, minced
• 1 (9-ounce) package frozen chopped spinach, thawed
• 1 (14.5 ounce) can tomatoes
• 1/4 cup chopped fresh basil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup heavy cream or whipping cream
• 1/4 cup freshly grated parmesan cheese

Instructions

1. Cook tortellini according to package directions; drain and return to pan to keep warm.
2. In a large frying pan over medium heat, heat olive oil. Add onion and garlic; sauté 4 minutes or until lightly browned.
3. Stir in spinach, well drained tomatoes (set the liquid aside for soup), basil, salt, and pepper; cook another 5 minutes, stirring occasionally.
4. Stir in heavy or whipping cream and Parmesan cheese.
5. Cook until mixture almost comes to a boil. Reduce heat to low and mix in tortellini; cook an additional 4 minutes or until thoroughly heated.
6. Remove from heat, transfer onto individual serving plates, and serve with additional Parmesan cheese.

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