|
|
This recipe takes advantage of ready-to-use
roasted peppers and tortellini to speed up preparation.
Roasted Red Pepper
Sauce over Tortellini
- 1 (9-ounce) package refrigerated cheese-filled
tortellini (or meat-filled)
- 1 (12-ounce) jar roasted red sweet peppers,
drained
- 1/2 cup chopped onion
- 3 garlic cloves, minced
- 1 tablespoon butter or margarine
- 2 teaspoons snipped fresh thyme or 1/2
teaspoon dried thyme, crushed
- 2 teaspoons snipped fresh oregano or 1/2
teaspoon dried oregano, crushed
- 1 teaspoon granulated sugar
- Cook tortellini according to package directions.
Drain; keep warm.
- Meanwhile, place roasted sweet pepper
in a food processor bowl or blender container. Cover and process
or blend until smooth. Set aside.
- For sauce, in a medium saucepan cook the
onion and garlic in butter until tender. Add pureed roasted peppers,
thyme, oregano and sugar. Cook and stir until heated through.
- Pour sauce over the tortellini. Toss to
coat.
Makes 2 to 3 servings.
loading
|
|
|
