Vegetarian
Tortellini with Tomatoes and Basil
Roasted Bell Pepper-Baby Kale Salad
Ingredients
- 1 (20-oz) pkg refrigerated three-cheese tortellini
- 2 Tbsp olive oil
- 3 cloves garlic, sliced
- ½ tsp salt
- ¼ tsp crushed red pepper
- ½ pint grape tomatoes, cut in half
- ¼ cup fresh basil leaves
- ½ cup crumbled feta cheese
Instructions
- Cook tortellini according to package directions; drain, reserving ¼ cup pasta water.
- Bring reserved pasta water, oil, garlic, salt, and pepper to a boil in a saucepan; cook 5 minutes or until thickened. Remove from heat, and stir in pasta and tomatoes. Sprinkle with basil and cheese.
Side Dish Ingredients
- 2 red bell peppers, cut in half
- 2 Tbsp olive oil
- 1 Tbsp white wine vinegar
- ½ tsp Dijon mustard
- 1 clove garlic, minced
- 1 (6-oz) pkg baby kale
- 1 cup crumbled feta cheese
Side Dish Instructions
- Preheat broiler. Place bell peppers on a rimmed baking sheet. Broil 8 minutes or until blistered.
- Place peppers in a paper or zip-top plastic bag; seal bag, and let stand 10 minutes. Rub peppers with a paper towel to peel off skins. Slice peppers.
- Whisk together oil, vinegar, mustard, garlic, and salt and pepper to taste in a bowl. Toss with bell peppers, kale, and cheese.
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
