Tomato-Basil Tortellini Recipe

Whole Wheat Tortellini

Sometimes semi-homemade meals become a necessity during busy times! It's just not always possible to create a completely homemade meal when you've been driving your kids from dentist to their piano lesson and then to soccer practice.

We're using Whole Wheat Three-Cheese Tortellini by Buitoni© and topping it with a semi-homemade sauce in today's recipe.  Whole Wheat semolina pasta rings, filled with a blend of fresh creamy ricotta, aged Parmesan and Romano cheeses make this tortellini recipe extra special.  Enjoy!




Tomato Basil Tortellini Recipe

Ingredients:

1  - 13 oz. package Buitoni© Whole Wheat Three-Cheese Tortellini
1  - 16 oz. jar Classico© Sun-dried Tomato Alfredo Pasta Sauce
2  - Tablespoons white wine
1 - 14.5 oz. can Hunt's© Petite Diced Tomatoes, drained
1/2  cup chopped fresh basil
1/4  cup freshly shredded Parmesan cheese

Directions:

• Prepare pasta according to package directions.
• Heat alfredo sauce in a medium saucepan. 
• Pour wine into the Alfredo sauce jar; cover tightly, and shake well. 
• Stir the wine mixture into saucepan. 
• Stir in tomatoes and chopped basil...cook over medium-low heat for 5 minutes or  thoroughly heated. 
• Toss heated sauce with pasta.
• Top pasta with shredded Parmesan cheese.

Original Recipe: Marguerite Cleveland, Fort Leavenworth, Kansas, Southern Living, JULY 2007