Arugula has a fresh, peppery flavor that pairs well with the sweet tomatoes.
1. Cook pasta and tomatoes in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1/2 cup pasta water. Drain pasta mixture, and return to pot.
2. Add arugula and butter to pasta. Toss, adding reserved pasta water a little at a time to create a thin sauce that coats tortellini (you may not need all the water). Season with salt and pepper; toss to combine. Serve.
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Serving Size: 1 Serving (274g) | ||
Recipe Makes: 4 | ||
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Calories: 656 | ||
Calories from Fat: 220 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.4g | 33 % | |
Saturated Fat 13.4g | 67 % | |
Monounsaturated Fat 6.5g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 101.1mg | 31 % | |
Sodium 1405.2mg | 48 % | |
Potassium 694.3mg | 18 % | |
Total Carbohydrate 85.8g | 25 % | |
Dietary Fiber 5.4g | 21 % | |
Sugars, other 80.4g | ||
Protein 25.9g | 37 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 656
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