Creamy Marinara Tortellini |
|
 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
Travel to Italy without leaving your kitchen with Sarah Vasques' no-hassle pasta combination. By adding artichoke hearts and rich cream, the Milford, New Hampshire cook turns regular marinara into a special sauce. âServe it with a garden salad and garlic bread,â she suggests. Ingredients:
2 packages (9 ounces each) refrigerated cheese tortellini |
2 cups marinara sauce |
1 cup heavy whipping cream |
2 tablespoons king arthur unbleached all-purpose flour |
1/2 cup cold water |
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped |
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme |
2 tablespoons olive oil |
1/2 cup shredded parmesan cheese |
1 tablespoon minced fresh parsley |
1/4 teaspoon pepper |
Directions:
1. Cook tortellini according to package directions. Meanwhile, in a large saucepan, combine marinara sauce and cream. Combine flour and water until smooth; gradually add to sauce. Bring to a boil; cook and stir for 2 minutes or until thickened.
2. Add the artichokes, thyme and oil. Reduce heat; simmer, uncovered, for 3-4 minutes or until heated through. Drain tortellini; toss with sauce. Sprinkle with Parmesan cheese, parsley and pepper. Yield: 6 servings.
|
|