Tortellini with Tomato-Basil Cream Sauce
Rosemary Green Beans
Ingredients
- 1 (19-oz) pkg frozen four-cheese tortellini
- 1 (15-oz) jar sun-dried tomato Alfredo sauce
- 2 Tbsp dry white wine
- 1 (14.5-oz) can petite diced tomatoes, drained
- ½ cup chopped fresh basil
- ½ cup freshly grated Parmesan cheese
Instructions
- Cook tortellini according to package directions; drain, and place in a large bowl.
- Pour Alfredo sauce into a medium saucepan.
- Pour wine into sauce jar; cover tightly with lid, and shake well.
- Add to saucepan.
- Stir in tomatoes and basil; cook over medium-low heat 5 minutes or until thoroughly heated.
- Toss with pasta, and sprinkle with Parmesan cheese.
Side Dish Ingredients
- 1 lb green beans, ends trimmed
- 3 Tbsp olive oil
- 1 tsp Dijon mustard
- 1 tsp dried crushed rosemary
- ½ tsp salt
Side Dish Instructions
- Arrange beans in a steamer basket over boiling water; cover and steam 6 to 8 minutes or until crisp-tender.
- Stir together oil, mustard, rosemary and salt in a large bowl; add green beans, and toss.
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