Roasted Red Pepper-Caesar Tortelloni |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 1 |
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This is a twist on a Caesar salad-including the croutons scattered on top. Ingredients:
2 (8-ounce) packages dried ricotta-and-asparagus tortelloni |
1 1/2 cups bottled creamy caesar dressing |
1/2 teaspoon grated lemon rind |
2 teaspoons fresh lemon juice |
1/2 teaspoon dijon mustard |
1/4 teaspoon freshly ground pepper |
1/2 cup jarred roasted red bell peppers, cut into thin strips |
3/4 cup caesar-style croutons |
Directions:
1. Cook pasta according to package directions; drain and set aside.
2. Stir together dressing and next 4 ingredients in a small microwave-safe bowl. Microwave at MEDIUM (50% power) 1 minute and 20 seconds to 1 minute and 30 seconds or until warm, stirring at 30-second intervals.
3. Combine hot cooked pasta and red pepper strips in a serving bowl. Pour dressing mixture evenly over pasta mixture. Top with croutons, and serve immediately.
4. *Dried porcini mushroom tortelloni or refrigerated three-cheese tortellini may be substituted.
5. Note: For testing purposes only, we used Barilla Ricotta and Asparagus Tortelloni, Wishbone Creamy Caesar Dressing, and Cardini's Gourmet Cut Caesar Croutons.
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