Sun-Dried Tomato Alfredo Tortellini

1 lb package of 3-cheese tortellini (Buitoni)
12 oz jar of Sun-Dried Tomato Alfredo sauce (Classico)
~2 lb chopped veggies of your choice (zucchini, yellow squash, and red pepper are our favorites – you can also use broccoli, asparagus, etc.)
black pepper
Parmesan cheese
olive oil

Bring a large pot of water and about a tablespoon olive oil to a boil and cook tortellini according to package directions. Warm a couple of tablespoons of olive oil in a large skillet over medium-high heat and add veggies and pepper, stirring often until soft and browned. Once everything is cooked, drain pasta, return to pot, and add veggies and sauce to pot, along with about half a cup Parmesan cheese (to taste) and a little more olive oil as well. Stir together until warmed through.

Yield: 6-8 servings

Time to make: 30-45 minutes

Source: Karissa Flanagan Smallwood (submitted by Whitney Peterson)

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Published in: on August 2, 2010 at 12:10 am  Leave a Comment  
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