Sweet Pepper & Tomato Tortellini

Sweet Pepper & Tomato Tortellini



Prep Time: 10 Min

Cook Time: 35 - 40 Min

 

1. Combine the onion, garlic, celery, carrots, and mini peppers in the food processor. Pulse until thoroughly chopped and combined.

 

1. Bring a large, deep frying pan to temperature on medium and combine the butter and oil. Add the chopped vegetables from the food processor and season with a good pinch of sea salt and black pepper. Fry 6 – 8 Min stirring often and add the red pepper flakes. Cook another minute or two.

 

1. Pour in the tomatoes and rinse the can with a little cold water to pick up the tomato juices left behind adding this to the sauce, Allow the sauce to come to a boil for 5 minutes and reduce heat to medium low, cover, and simmer 10 Min. Add the spinach and simmer covered another 15 Min. (As the sauce cooks, gently mash the tomatoes in the pan to break them up)

 

1. Bring a large sauce pot filled with cold water to a boil on high heat. Season liberally with salt and add the fresh tortellini. Cook according to package directions (about 7 minutes)

 

1. Strain the pasta directly into the sauce (a little pasta water is a good thing!) and stir in the fresh parsley.

 

1. Transfer the pasta to a serving bowl and give the pasta a nice drizzle of oil. Serve.
   

             Grocery List

• 3 C Fresh Tortellini
  
• 1 Tbsp. Unsalted Butter
• 3 Tbsp. EVOO + final drizzle
• 1 Yellow Onion, quartered
• 3 cloves Garlic
• 1 stalk Celery
• ½ C Mini Carrots
• 5 Mini Sweet Peppers, seeded
• 798ml can Whole Tomatoes
• 2 C Baby Spinach
• ¼ Tsp. Red Pepper Flakes
• Sea Salt / Black Pepper
• ¼ C. Fresh Parsley, chopped