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Tortellini With Arugula and Sun-Dried Tomatoes

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“From Everyday Food. The original recipe called for beef tortellini, but I'm a vegetarian, so I subbed cheese tortellini. Obviously you could easily sub meat tortellini back in if that's your cup of tea.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook pasta and tomatoes in large pot of salted water until al dente according to package directions. Reserve 1/2 cup water. Drain pasta and tomatoes and then return to the pot.
  2. Add arugula and butter to pasta and toss to coat. Add pasta water a little at a time to form a thin sauce. You may not need all the water. Season with salt and pepper.

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