Tortellini with Fresh Tomato Basil Sauce
When you've got a bumper crop of tomatoes on hand, savor this garden-fresh pasta sauce over cheese-stuffed pasta shapes.
- 1 package (20 ounces) uncooked refrigerated cheese-filled tortellini
- 6-8 medium tomatoes, seeded and coarsely chopped (3 cups)
- 3 tablespoons snipped fresh basil leaves
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons olive oil
- 2 large garlic cloves, pressed
- 1/4 cup (1 ounce) grated fresh Parmesan cheese
Heat oil over medium heat in Dutch oven. Add garlic pressed with Garlic Press; stir 1 minute or until garlic is lightly browned. Remove Dutch oven from heat. Add tortellini and tomato mixture; toss gently. Spoon pasta into serving bowl. Grate Parmesan cheese using Rotary Grater; sprinkle over pasta.
- 4 servings
Nutrients per serving:
Calories 510, Total Fat 16 g, Saturated Fat 5 g, Cholesterol 45 mg, Carbohydrate 73 g, Protein 21 g, Sodium 1100 mg, Fiber 6 g
U.S. Diabetic exchanges per serving:
4 starch, 1 meat, 1 fat, 1 vegetable (4 carb)
Refrigerated and frozen pastas are considered fresh since they have not been dried and are not shelf stable. The cooking time is shorter than for dried pasta, so follow the package directions carefully.
Two packages (9 ounces each) uncooked refrigerated cheese-filled tortellini or one package (19 ounces) uncooked frozen cheese-filled tortellini can be used in this recipe.
During the summer, you'll want to use vine-ripened tomatoes for the best flavor. But, when tomatoes aren't in season, use plum tomatoes. To seed tomatoes, cut them crosswise in half. Gently squeeze each half, shaking out the seeds.