This dish is REALLY good. Since I'm not a fan of garlic, I tend to use a whisper--definitely NOT two cloves! This dish serves 4.
((I made the items generic for you--the recipe calls for Wegman's specific products.))
2 pkgs. (9 oz each) of 6-cheese tortellini; prepar per directions; keep warm
12 oz of fresh chopped Rappi
1 tsp olive oil
2 cloves garlic, minced
1 cup roasted tomatoes, chopped (~7 oz)
1 pkg (7 oz) sun-dried tomato pesto sauce (this is Wegman's specific, but maybe you can find something similar in your supermarket in the dairy section)
1 cup vegetable stock
S&P to taste
4 Tbsp shredded parmiggiano reggiano cheese
- Blanch rappi 2-3 minutes in boiling, salted water. Drain; transfer to bowl of ice water. Drain & set aside.
- Heat olive oil in large skillet on Medium heat; add garlic. Cook, stirring, 30 seconds or until lightly browned. Add rappi and tomatoes; stir. Stir in pesto sauce and vegetable stock. Bring to simmer; simmer about 3 minutes.
- Add tortellini; stir to heat through, about 2 minutes. Season to taste w/ salt and pepper.Transfer to serving platter; sprinkle with cheese. (I keep a wedge of Parmiggiano-Reggiano in the fridge and grate it over whatever I've prepared.)
Nutrtion Info: Each serving (2 cups) contains 780 calories, 76g carbohydrates (7g fiber), 22g protein, 41g fat (8g saturated fat), 35mg cholesterol, 1340mg sodium.
Free Forum Hosting
Important Announcement
First 
Return to Post Recipes