Spinach Tortellini with Roasted Red Peppers

4 Reviews
  • Prep 15 m
  • Cook 15 m
  • Total 30 m
Servings: 5

Ingredients

  • ½ cup chopped walnuts or pine nuts, toasted
  • ¼ cup chopped, fresh basil or 2 teaspoons dried basil, crushed
  • 1 cup Hidden Valley® Original Ranch® Dressing
  • 1 jar (7 ounces) roasted red peppers or pimentos, rinsed, drained
  • 2 packages (9 ounces each) fresh spinach tortellini
  • 2 tablespoons unsalted butter or olive oil
  • 4 cloves garlic peeled, minced
  • fresh basil leaves (optional)

Directions

  1. 1. Cook tortellini according to package directions, drain and set aside.
  2. 2. In a large saucepan over medium heat, melt the butter.
  3. 3. Add the garlic and saute for 2 minutes. Stir in the peppers, basil, and walnuts. Add the dressing, and cook stirring until well coated and heated through.
  4. 4. Serve Immediately garnished with the fresh basil leaves.
• For safe meat preparation, reference the USDA website.
• For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.

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Reviews

(4)
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Spinach Tortellini with Roasted Red Peppers is rated 4.5 out of 5 by 4.
Rated 5 out of 5 by from Something different for dinner I like to serve this for a change of pace. Our family loves red roasted peppers and I make them fresh for this recipe. Mix it up with spinach tortellini and Hidden Valley Ranch and you have an exciting and delicious dinner that the family will love. Also great for your no meat days.
Date published: 2014-04-23
Rated 5 out of 5 by from lots of taste Put together fast, this is a side dish you can serve anytime, anywhere. And it looks pretty, too.
Date published: 2014-02-20
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