Friday, July 18, 2008

Tortellini With Creamy Roasted Red Pepper Sauce

ght and creamy sauce with puree of roasted red peppers as the base. It is excellent on any type of pasta, but tellini or ravioli seems to be the best match. Also you can spread on the Turkey Sub instead of mayo or dip for pita breads
Serve: 4 Prep: 10 minutes Cook: 20 minutes

  • 1 8oz bag Three Cheese Tortellini
  • 1 7oz jar roasted red peppers, drained
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon minced garlic
  • 2 tablespoon fresh basil, chopped
  • 2 tablespoons flour
  • 1 cup fat free half & half or skim milk
  • 1/3 cup Romano Cheese

  1. Bring 2-3 quarts of water to a rolling boil. Add salt if desired
  2. Add Tortellini. After water returns to a boil, cook for 10-11 minutes (stirring occasionally)
  3. Drain gently
  4. While Tortellini cooks, puree peppers in food procssor or blender and set aside
  5. In a skillet, cook and stir the garlic, basil, and red peppers in 2 tablespoons olive oil over medium heat. Cook for 10 minutes, so that the flavors mix. stirring occasionally
    Stir in the half-and-half and the Romano cheese; cook and stir until the cheese melts about 5 minutes
  6. Remove from the heat and combine with drained ortellini and serve

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