Tortellini In Creamy Tomato Sauce Recipe
Yield: 2 servingsRecipe by luhu.jp
Ingredients:
9 ounce: Fresh cheese-stuffed,
1 cup: Bottle spaghetti sauce,
Spinach tortellini,
With mushrooms,
1 medium: Onion, s
3/4 cup: Evaporated skimmed milk,
2 medium: Zucchini,
Salt and pepper,
Directions:
1. Cook the pasta in a large pot of boiling, salted water until
tender but still firm, 6-7 min. Drain well.
2. Meanwhile, chop the onion. Cut the zucchini in half lengthwise and
then crosswise into 1/4-inch-thick slices.
3. In a covered medium saucepan, bring 3 tbs water to a simmer over
medium heat. Add the onion and zucchini and cook, covered, until
softened, 3-4 min. Uncover and add the spaghetti sauce and evaporated
milk. Increase the heat to medium-high and bring to a gentle boil.
Cook 4 min, stirring occasionally.
4. In a large serving bowl, toss the pasta with the sauce; add salt
and pepper. Serve immediately.
The 5 in 10 Pasta and Noodle Cookbook
5 Ingredients in 10 Minutes or Less
by Nancie McDermott
ISBN 0-688-13475-0
pg 170
Submitted By DIANE LAZARUS On 12-29-95
Source from luhu.jp
tender but still firm, 6-7 min. Drain well.
2. Meanwhile, chop the onion. Cut the zucchini in half lengthwise and
then crosswise into 1/4-inch-thick slices.
3. In a covered medium saucepan, bring 3 tbs water to a simmer over
medium heat. Add the onion and zucchini and cook, covered, until
softened, 3-4 min. Uncover and add the spaghetti sauce and evaporated
milk. Increase the heat to medium-high and bring to a gentle boil.
Cook 4 min, stirring occasionally.
4. In a large serving bowl, toss the pasta with the sauce; add salt
and pepper. Serve immediately.
The 5 in 10 Pasta and Noodle Cookbook
5 Ingredients in 10 Minutes or Less
by Nancie McDermott
ISBN 0-688-13475-0
pg 170
Submitted By DIANE LAZARUS On 12-29-95
Source from luhu.jp
Tags
Pasta/rice