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Tortellini with Creamy Vegetables

12 oz Tortellini; cheese-filled
14 oz Artichoke hearts; drained
6 oz Pea pods; frozen, about 1 cup
7 oz Roasted red peppers; drained & cut in thin strips
6 oz Lowfat cream cheese; cut up
1 1/2 c Evaporated skim milk
1/8 ts Salt
1/8 ts Pepper
1/4 c Grated Parmesan cheese


Bring a large amount of water to a boil in a 4-quart Dutch oven. Add tortellini and artichoke hearts; return to boiling. Reduce heat and cook, uncovered 6 minutes. Add pea pods and continue cooking for 1 minute or till pasta and vegetables are tender. Drain. Stir in red pepper strips; keep warm.


Meanwhile, combine cream cheese, milk, salt, and pepper in a medium saucepan. Cook and stir over medium heat till slightly thickened and smooth. Pour over pasta mixture. Sprinkle with 2 tablespoons of the Parmesan cheese. Toss gently. Sprinkle with remaining Parmesan just before serving.


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