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.

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Servings: 6
Total Time: 20 mins
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    2  9  ounce package 
    refrigerated meat- or cheese-filled tortellini or one 7- to 8-ounce package dried cheese filled tortellini
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    2  12  ounce jar 
    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   tablespoons 
    snipped fresh basil or 1 teaspoon dried basil, crushed
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    1   teaspoon 
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    1/2  teaspoon 
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    1/4  cup 
    finely shredded Asiago or Parmesan cheese

Cook tortellini according to package directions; drain. Return to saucepan.
Meanwhile, place roasted sweet pepper in a food processor. Cover and process until almost smooth. Set aside.
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.
Sprinkle with Asiago cheese. Makes 6 servings.
Nutrition information
Per Serving: cal. (kcal) 324, Fat, total (g) 8, chol. (mg) 55, sat. fat (g) 1, carb. (g) 47, Monosaturated fat (g) 2, fiber (g) 2, sugar (g) 2, pro. (g) 16, vit. A (IU) 49, vit. C (mg) 136, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 4, sodium (mg) 633, Potassium (mg) 157, calcium (mg) 50, iron (mg) 1, Vegetables () 1, Starch () 3, Lean Meat () 1, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
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