BEEF TORTELLINI WITH ARUGULA AND SUN-DRIED TOMATOES

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Beef Tortellini with Arugula and Sun-Dried Tomatoes image

Arugula has a fresh, peppery flavor that pairs well with the sweet tomatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 15m

Number Of Ingredients 5

1 1/2 pounds frozen beef tortellini (from two 1-pound bags)
1/2 cup sun-dried tomatoes, thinly sliced
Coarse salt and ground pepper
2 bunches arugula (12 ounces total), washed well and torn into large pieces
2 tablespoons butter

Steps:

  • Cook pasta and tomatoes in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1/2 cup pasta water. Drain pasta mixture, and return to pot.
  • Add arugula and butter to pasta. Toss, adding reserved pasta water a little at a time to create a thin sauce that coats tortellini (you may not need all the water). Season with salt and pepper; toss to combine. Serve.

Nutrition Facts : Calories 172 g, Fat 9 g, Fiber 1 g, Protein 2 g

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