4 servings, about 1 cup each
Active Time: 35 minutes |
Total Time: 35 minutes
2 teaspoons extra-virgin olive oil
1 large onion, chopped
1 14-ounce can whole tomatoes, coarsely chopped, juice reserved
Salt & freshly ground pepper, to taste
12 ounces frozen cheese tortellini
1/4 cup chopped fresh basil
1/4 cup freshly grated Parmesan cheese
Put a large pot of salted water on to boil.
Heat oil in a large skillet over medium-high heat. Add onion and cook, stirring, until well browned, about 10 minutes. Add tomatoes and their juice and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until sauce is slightly thickened, 5 to 10 minutes. Season with salt and pepper.
Meanwhile, cook tortellini until al dente, about 5 minutes. Drain and transfer to a large bowl. Toss with tomato sauce and basil. Adjust seasoning with salt and pepper. Serve immediately, passing the Parmesan.
Per serving :
9 g Fat;
4 g Sat;
2 g Mono;
45 mg Cholesterol;
48 g Carbohydrates;
9 g Protein;
4 g Fiber;
273 mg Sodium;
79 mg Potassium