Spinach Tortellini with Roasted Red Peppers
Ingredients(6)
fresh spinach tortellini
2 packages (9 ounces each)
unsalted butter or olive oil
2 tablespoons
minced garlic
4 cloves
roasted red peppers or pimientos, rinsed and drained
1 jar (7 ounces)
1 tablespoon
chopped walnuts or pine nuts, toasted
½ cup
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
Steps(2)
- 1
Cook tortellini according to package directions, drain and set aside.
- 2
In 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.
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