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This savory dish is pretty and impressive, and deceptively easy
because you use tortellini from the store.
3 tablespoons olive oil
1 pound broccoli (tops only) cut into florets (about 5 cups)
2 large sweet red peppers, Italia if you can get them, otherwise
bell, julienned
3 - 4 cloves of garlic, crushed
2 - 3 tablespoons Cheshire
Garden Blenda D'Italia
1 package (1 pound) cheese tortellini cooked according to package
recommendations and drained
Heat the olive oil in a heavy skillet. Toss the broccoli and peppers
into the oil and sauté until they are bright and slightly tender,
about 3 to 4 minutes. Add the garlic and cook 1 minute more.
Add the wine and the vinegar, raise heat, and cook 1 minute more.
Add tortellini and heat thoroughly, about another minute.
Serves 4 to 6
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