Thursday, March 10, 2011

Roasted Pepper Cream Sauce over Cheese and Spinach Tortellini

This was simply delicious.  The sauce was so very thick and cheesy with a deep roasted flavor from the peppers.  It complimented the soft tortellini's perfectly.  And, basically, it got my daughter to eat her vegetables.  She didn't even notice that some of the tortellini were cheese and some were spinach.  Score one for Mom.

2 T. of real unsalted butter
1 large roasted red sweet pepper (chopped, buy them or make your own)
4 large garlic cloves (minced)
sea salt/ fresh cracked pepper
1 pint (2 cups) of heavy whipping cream
1/2 cup of grated Parmesan cheese
1/4 cup of shredded Romano cheese
1 bag of frozen cheese filled tortellini
1 bag of frozen spinach filled tortellini

-Start a large stock pot for boil and prepare frozen tortellini as directed.  Meanwhile, in a large deep saucepan over medium heat, melt butter.  Toss in the red peppers and some salt/ pepper; saute' for 1-2 minutes (basically to reheat them-remember they're already roasted).  Add in minced garlic and saute' for 1 minute more.  Pour in cream,Parmesan cheese and Romano cheese.  Bring to a boil, then reduce heat to simmer (allowing sauce to tighten).  Strain the tortellini and gently fold it into the sauce (be sure not to over cook the tortellini in the boiling process, it will continue to cook in the sauce).  Serves 6.  Enjoy!


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