Be the first to Sun-dried tomatoes and dried mushrooms make a flavorful sauce for cheese tortellini. This is a healthy pasta dish that the kids will enjoy as much as the adults.
Prep Time: 30 minutes
Cook Time: 30 minutes
Ingredients:
- 10 sun-dried tomatoes (not oil packed)
- 1/2 ounce dried wild mushrooms
- 1 teaspoon olive oil
- 1 cup chopped red onion
- 2 cloves garlic, peeled and minced
- 1 (28-ounce) can diced tomatoes, undrained
- 1 (6-ounce) can tomato paste
- 1/4 cup chopped fresh oregano or 1 tablespoon dried
- 1/2 teaspoon dried mint
- 1/4 teaspoon each salt and black pepper
- 1/4 teaspoon crushed red pepper flakes
- 1-1/2 pounds fresh or frozen cheese-filled tortellini
- Grated Parmesan cheese, optional
Preparation:
Place sun-dried tomatoes and wild mushrooms in a small bowl. Pour 1 cup boiling water over top and let stand for 30 minutes.To prepare sauce, heat olive oil in a large, non-stick saucepan over medium-high heat. Add red onions and garlic. Cook and stir until vegetables begin to soften, about 3 minutes. Add diced tomatoes and their liquid, tomato paste, oregano, mint, salt, pepper, and crushed red pepper flakes (if using). Bring to a boil. Reduce heat to low. Cover and simmer for 10 minutes, stirring occasionally.
Add soaking liquid from sun-dried tomatoes and mushrooms to the tomato sauce. Chop tomatoes and mushrooms and add to sauce. Simmer, covered for 10 more minutes.
While sauce is simmering, cook the tortellini according to package directions. Drain well. Toss hot tortellini with sauce and sprinkle with Parmesan cheese, if desired. Serve immediately.
Yield: 6 servings
Nutritional data per serving: 407 calories, 7.7 g fat, 3.1 g saturated fat, 17 g protein, 67.3 g carbohydrate, 5.2 g fiber, 40.5 mg cholesterol, 767.5 mg sodium, 17% calories from fat.
Recipe Source: Crazy Plates by Janet and Greta Podleski (Perigee Books)
Reprinted with permission.
