Tortellini in creamy tomato sauce
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 9 | ounces | Fresh cheese-stuffed |
| Spinach tortellini | ||
| 1 | medium | Onion(s) |
| 2 | mediums | Zucchini |
| 1 | cup | Bottle spaghetti sauce |
| With mushrooms | ||
| ¾ | cup | Evaporated skimmed milk |
| Salt and pepper | ||
Directions
1. Cook the pasta in a large pot of boiling, salted water until tender but still firm, 6-7 min. Drain well.
2. Meanwhile, chop the onion. Cut the zucchini in half lengthwise and then crosswise into ¼-inch-thick slices.
3. In a covered medium saucepan, bring 3 tbs water to a simmer over medium heat. Add the onion and zucchini and cook, covered, until softened, 3-4 min. Uncover and add the spaghetti sauce and evaporated milk. Increase the heat to medium-high and bring to a gentle boil.
Cook 4 min, stirring occasionally.
4. In a large serving bowl, toss the pasta with the sauce; add salt and pepper. Serve immediately.
The 5 in 10 Pasta and Noodle Cookbook 5 Ingredients in 10 Minutes or Less by Nancie McDermott
ISBN 0-688-13475-0
pg 170
Submitted By DIANE LAZARUS On 12-29-95
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