Tortellini With Garlic Cream Sauce |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I made this for the second time tonight, and felt I had to share it. It is a delightful, light pasta dish, and would do very well for a company meal by tossing in a handful of shrimps, scallops, bacon bits, or whatever stirs your fancy. The recipe and instructions below follow the recipe to a T , but I did add 1 tsp. salt and 1/2 tsp. crushed chili flakes because I thought it needed a bit of a boost. Hope you enjoy it. Ingredients:
1 (9 ounce) package cheese tortellini |
1 tablespoon butter or 1 tablespoon margarine |
1 tablespoon canola oil |
1 -2 garlic clove, minced |
1 cup sweet pepper, cut into bite size pieces (red, yellow, or green) |
1 cup table cream (or milk) |
1/2 cup chicken broth |
1 teaspoon cornstarch (a bit more may be needed if using milk) |
2 teaspoons italian seasoning |
1/4 teaspoon black pepper |
1/2 cup black olives, sliced |
Directions:
1. Cook tortellini according to package directions, until nearly tender. Drain.
2. While tortellini is cooking, in another saucepan, heat oil with butter.
3. Saute peppers and garlic for about two minutes.
4. Stir together cream (or milk), broth and cornstarch and add to peppers.
5. Bring to a boil, reduce heat and simmer, stirring constantly till sauce is thickened.
6. Add Italian seasonings, black pepper and olives.
7. Simmer gently for a few minutes (long enough for the spices to meld into the sauce).
8. Combine with cooked tortellini and serve.
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