Sunday, April 4, 2010

Tortellini with Colorful Peppers.

This colorful dish can be made with any combination of bell peppers, but be sure to include a red pepper for a healthy shot of beta-carotene. Spinach or tricolor tortellini add even more color.





8 oz cheese tortellini
2 Tbsp extra-virgin olive oil
1 onion, thinly sliced
6 cloves garlic, sliced
1 tsp dried oregano
1/2 c thinly sliced fennel
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1/4 c chopped fresh parsley
1/4 c grated Parmesan cheese
1/4 tsp salt
1/4 tsp freshly ground black pepper





1. BRING a large pot of water to a boil. Add the tortellini and cook according to package directions. Reserve 1/4 cup of the cooking water and drain.




2. MEANWHILE, heat the oil in a large nonstick skillet over medium-high heat. Add the onion, garlic, and oregano, and cook, stirring occasionally, for 1 to 2 minutes, or until the onion and garlic start to soften. Stir in the fennel and cook for 1 minute. Add the bell peppers and cook, stirring occasionally, for 8 to 9 minutes, or until the peppers are softened and the onion begins to brown.




3. STIR in the tortellini and the reserved cooking water and cook for 1 minute to heat through. Remove the skillet from the heat and stir in the parsley, cheese, salt, and black pepper.

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