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Pasta with Chunky Peppers

RG

Ingredients

  • 1 (9 ounce) package fresh cheese or meat-filled tortellini
  • 2 tablespoons olive oil
  • 4 medium red and/or yellow peppers, cut into 3/4-inch chunks
  • 1 small onion, chopped
  • 1 large clove garlic, minced
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup dry white wine or chicken broth
  • 1/4 cup grated Parmesan cheese
  • Fresh basil (optional garnish)

Instructions

  1. Cook tortellini according to package directions.
  2. Meanwhile, heat oil in large saucepan over medium-high heat. Add pepper chunks, onion, garlic, basil, salt and pepper; saute for 5 minutes, stirring occasionally.
  3. Add wine or broth; reduce heat to low. Cover vegetable mixture and simmer for 10 minutes, or until peppers are very soft.
  4. Drain tortellini; toss with pepper sauce.
  5. Sprinkle with cheese.
  6. Garnish with basil, if desired.



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