Tortellini with Roasted Red Pepper Sauce
Roasted red peppers are the base for a classic Romesco sauce. This version, containing garlic and cheese, is tossed over tortellini.
Ingredients
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2 9-ounce packages refrigerated meat- or cheese-filled tortellini or one 7- to 8-ounce package dried cheese filled tortellini
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2 12-ounce jars roasted red sweet pepper, drained*
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1 cup chopped onion (1 large)
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4 cloves garlic, minced
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1 tablespoon olive oil
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2 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
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1 teaspoon sugar
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1/2 teaspoon salt
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1/4 cup finely shredded Asiago or Parmesan cheese
Directions
1.
Cook tortellini according to package directions; drain. Return to saucepan.
2.
Meanwhile, place roasted sweet pepper in a food processor. Cover and process until almost smooth. Set aside.
3.
For sauce, in a medium saucepan cook the onion and garlic in hot oil until tender. Add pureed peppers, basil, sugar, and salt. Cook and stir until heated through. Pour sauce over tortellini; toss to coat.
4.
Sprinkle with Asiago cheese. Makes 6 servings.
Nutrition information
Calories 324, Total Fat 8 g, Saturated Fat 1 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 0 g, Cholesterol 55 mg, Sodium 633 mg, Carbohydrate 47 g, Total Sugar 2 g, Fiber 2 g, Protein 16 g. Daily Values: Vitamin A 0%, Vitamin C 230%, Calcium 5%, Iron 4%. Exchanges: Vegetable 1, Starch 2.5, Lean Meat 1, Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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