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| Spinach Tortellini with Roasted Red Peppers |
| Ingredients |
2 packages/9 oz. each
Fresh spinach tortellini
1 jar/7 oz.
Roasted red peppers or pimientos, rinsed and drained
2 tablespoons
Butter or olive oil
4
Cloves garlic, minced
1/4 cup
Chopped fresh basil or
2 teaspoons
Dried basil, crushed
1/2 cup
Chopped walnuts or pinenuts, toasted
1 cup
Hidden Valley® The Original Ranch® Dressing
Fresh basil leaves (optional)
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| Preparation |
Prep Time: 15 min.
Cook Time: 15 min.
Cook tortellini according to package directions; drain and set aside. Slice red peppers into strips; set aside. Melt butter in medium saucepan; add garlic and sauté for about 2 minutes. Stir in tortellini, red pepper strips and basil; add nuts. Stir in dressing so that mixture is creamy and tortellini are coated. Garnish with additional fresh basil, if desired. Serve hot.
Makes 4 to 6 servings.
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