Green & White Tortellini With Spring Veggies |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This was the pasta dish we had for our Easter dinner this year! Ingredients:
1/2 lb cheese tortellini |
1/2 lb spinach tortellini |
2 teaspoons olive oil |
1/2 cup shallot, minced |
1/4 teaspoon crushed red pepper flakes |
3 garlic cloves, minced |
1 (7 ounce) jar roasted red peppers, cut into strips |
3 cups baby spinach, rinsed |
1/2 teaspoon dried basil |
1/4 cup parsley, finely chopped |
1 (14 ounce) can marinated artichoke hearts, undrained |
1 lb asparagus tips, tips only |
1/2 pecorino romano cheese |
Directions:
1. Cook tortellini according to package directions.
2. Heat oil in a large frying pan.
3. Saute shallots, red pepper flakes and garlic, about 2 minutes.
4. Add roasted red peppers, artichoke hearts with liquid and asparagus tips and simmer 5 minutes on medium heat.
5. Add spinach leaves, basil and chopped parsley and saute for another 2 minutes.
6. Drain pasta.
7. Pour sauce over pasta and toss lightly.
8. Add Pecorino Romano cheese and stir thoroughly.
9. Sprinkle extra romano over the top and serve immediately.
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