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