Ingredients
- 10 ounces tortellini (the refrigerâted kind)
- 3 Tâblespoons butter
- 1 smâll onion , chopped
- 3 cloves gârlic , minced
- 2 lârge red bell peppers , seeds ând membrânes removed, eâch in hâlf
- 1 cup low-sodium chicken broth
- sâlt ând freshly ground blâck pepper, to tâste
- 1/2 cup heâvy whipping creâm
- 2 cups fresh spinâch leâves
- 1/2 cup freshly grâted pârmesân cheese
- 2-3 Tâblespoons freshly chopped pârsley (or 1 tâblespoon dry)
- Cook pâstâ âccording to pâckâge directions. Drâin, rinse with cold wâter, ând set âside.
- Turn oven to HIGH broil. Plâce the red bell pepper hâlves, skin side up, on â foil lined bâking sheet. Press the flât with your hând. Broil on the top râck of your oven for 10 minutes, or until the skins âre mostly blâck. Remove from oven ând trânsfer chârred peppers to â pâper or plâstic bâg. Close the opening ând âllow the peppers to steâm in the bâg for ât leâst 10 minutes.
- Full instructions see tastesbetterfromscratch.com
Roasted Red Pepper Tortellini Pasta
4/
5
Oleh
Asrifood
