Tortellini With Arugula and Sun-Dried Tomatoes |
|
 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
From Everyday Food. The original recipe called for beef tortellini, but I'm a vegetarian, so I subbed cheese tortellini. Obviously you could easily sub meat tortellini back in if that's your cup of tea. Ingredients:
1 1/2 lbs cheese tortellini |
1/2 cup sun-dried tomato, thinly sliced |
coarse salt |
pepper |
12 ounces arugula, washed and torn into large sized pieces |
2 tablespoons butter |
Directions:
1. Cook pasta and tomatoes in large pot of salted water until al dente according to package directions. Reserve 1/2 cup water. Drain pasta and tomatoes and then return to the pot.
2. Add arugula and butter to pasta and toss to coat. Add pasta water a little at a time to form a thin sauce. You may not need all the water. Season with salt and pepper.
|
|