Smoky Tomato Tortellini
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 470 |
| pro | 21 g |
| total fat | 15 g |
| sat. fat | 7 g |
| carb | 65 g |
| fibre | 6 g |
| chol | 93 mg |
| sodium | 1 mg |
| % RDI: | - |
| calcium | 23 |
| iron | 24 |
| vit A | 25 |
| vit C | 58 |
| folate | 20 |
Ingredients
Preparation
In large nonstick skillet, cook bacon over medium-high heat for 5 minutes or until crisp. Remove from pan; set aside.
Drain off fat in pan. Cook onion, garlic and oregano over medium heat, stirring occasionally, for 5 minutes or until softened.
Add tomatoes, salt and pepper, breaking up with spoon. Bring to boil; reduce heat and simmer for 15 minutes or until liquid is evaporated. Remove from heat. Whisk in cream cheese until melted.
Meanwhile, in large pot of boiling salted water, cook tortellini for 7 minutes or until almost tender. Add broccoli; cook for 1 minute or until pasta is tender but firm. Drain and return to pot.
Add sauce and toss to coat. Serve sprinkled with bacon.
Additional information :
Tip: As a time-saver, you can use cooked bacon that is now available in stores; just crumble it over the pasta. Cook the onion and garlic in 1 tsp (5 mL) vegetable oil.
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