Spinach Tortellini with Roasted Red Peppers
- Prep: 15 min
- Cook: 15 min
- Total: 30 min
- Servings: 4–6
2 packages (9 ounces each) fresh spinach tortellini
2 tablespoons unsalted butter or olive oil
4 cloves minced garlic
1 jar (7 ounces) roasted red peppers or pimientos, rinsed and drained
½ cup chopped walnuts or pine nuts, toasted
Step 1Cook tortellini according to package directions, drain and set aside.
Step 2In a large saucepan over medium heat, melt the butter. Add the garlic and saute for 2 minutes. Stir in the peppers, seasoning mix and walnuts. Add the tortellini, and cook, stirring, until heated through. Serve immediately.
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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