Yet another simple weeknight dinner idea that starts with store-bought, fresh cheese tortellini. Cooked until tender, these lovely cheese-filled gems are then tossed with peppery arugula and slivers of tart sun-dried tomatoes. A drizzle of quality olive oil, a grinding of pepper, and a sprinkling of Parmesan cheese later, voilà—dinner is served.
(To view this recipe, click on the blue title of the blog post above*)
Tortellini with Sun-Dried Tomatoes & Arugula
Ingredients:
- 1 package of fresh, cheese-filled tortellini (ravioli would also work well)
- 4 cups baby arugula
- 1/2 cup sliced sun-dried tomatoes
- Extra virgin olive oil
- Freshly ground black pepper
- Parmesan cheese
Directions:
- Bring a large pot of water to a boil. Drop in the tortellini and cook according to package directions. Drain and place in a large mixing bowl.
- Toss together with the arugula and sun-dried tomatoes. Drizzle with olive oil, a cracking of black pepper, and serve topped with Parmesan cheese.
Tagged: Arugula, cheese tortellini, Italian, Parmesan cheese, pasta, sun dried tomatoes, tomatoes, tortellini
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