SKILLET TORTELLINI ALFREDO POMODORO
- Serves 4
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- prep time: 15 minute(s)
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- cook time: 20 minute(s)
Ingredients:
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1 Tbsp. Bertolli® Classico™ Olive Oil
2 small shallots or onions, chopped
2-1/2 cups water
1 package (15 oz.) frozen cheese tortellini
1/4 tsp. salt
1 jar Bertolli® Alfredo Sauce
1 large tomato, chopped
1/4 cup loosely packed fresh basil leaves, finely chopped
2 Tbsp. grated Parmesan cheese
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Directions:
- Heat Olive Oil in 12-inch nonstick skillet over medium-high heat and cook shallots, stirring occasionally, 3 minutes or until shallots are tender. Stir in water, tortellini and salt; bring to a boil over high heat. Continue boiling, stirring gently to separate tortellini, 5 minutes.
- Stir in Sauce and tomato. Cover and continue boiling over medium heat, stirring occasionally, 8 minutes or until tortellini are tender. Stir in basil and Parmesan cheese. Let stand 3 minutes before serving. Serve, if desired, with freshly ground black pepper.
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