Cheese Tortellini with Artichoke and Roasted Red Pepper Sauce

Roasted Red Pepper and Artichoke Cheese Tortellini
16 oz. frozen cheese tortellini
2 Tab. olive oil
2 cloves garlic, minced
1 (12 oz) jar roasted red peppers, drained and finely chopped
1 (12 oz) jar marinated artichoke hearts, drained and chopped
@1/2 fresh basil, chopped

Cook tortellini according to package directions
Meanwhile, heat the oil in a skillet and saute garlic, roasted red peppers and artichoke hearts, stirring occasionally, for 4-5 minutes. It should make a chunky sauce.
Serve over tortellini. Top with chopped basil, to taste.

source: the Back in the Swing cookbook, Barbara Unell and Judith Fertig, similar recipe at She Knows

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