Sun Dried Tomato and Mozzarella Tortellini
This Sun Dried Tomato and Mozzarella Tortellini is a quick and easy meal that is made with lots of pantry staples and delivers on flavor!
Ingredients
- 3 cloves garlic minced or pressed
- 1 tbsp unsalted butter
- 8 oz sun dried tomatoes (dry) chopped
- 4 oz pepperoni diced
- 1/2 lb cheese tortellini frozen or fresh
- 1/2 cup pasta water plus extra if needed
- 1 tsp Italian Herb mix
- 1 tsp kosher salt reduce by half if using table salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes
- 1/2 cup heavy cream
- 4 oz fresh mozzarella torn
Instructions
- Begin by bringing a large pot of water to a boil. Meanwhile, mince or press garlic and dice sun dried tomatoes.
- In a heavy bottomed skillet, like a cast iron, over medium high heat melt butter and sauté garlic for about 1 minute until fragrant. Then add pepperoni and sun dried tomatoes, stirring for an additional 30-60 seconds.
- Add tortellini to boiling pot and cook until al dente, about 3 minutes. Reserve some of the pasta water, about 1 cup just in case you need extra, for the sauce.
- Add cooked tortellini to skillet along with about 1/2 cup pasta water. Stir in Italian herbs, salt, pepper and re pepper flakes until evenly distributed. Then add cream and stir until a thick sauce forms. TIP: If sauce is too thick, add additional pasta water one tablespoon at a time. If sauce is too thin, cook to cook over medium high heat until it reduces down.
- Add torn mozzarella to skillet and reduce heat to low. Let mozzarella get nice and warm, about 1 more minute. Serve hot.
Nutrition
Calories: 681kcalCarbohydrates: 59gProtein: 30gFat: 39gSaturated Fat: 18gTrans Fat: 1gCholesterol: 122mgSodium: 1660mgPotassium: 2086mgFiber: 9gSugar: 23gVitamin A: 1258IUVitamin C: 23mgCalcium: 326mgIron: 7mg
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