Nutrition Facts

Serving Size 253 g

(Approx. 6 Servings)

Amount Per Serving

Calories	290	Calories From Fat	120

% Daily Value*

Total Fat 13 g	20%

Saturated Fat 3 g	15%

Trans Fat 0.0 g

Cholesterol 25 mg	8%

Sodium 710 mg	30%

Total Carbohydrate 34 g	11%

Dietary Fiber 4 g	16%

Sugars 6 g

Protein	9 g

Vitamin A 6%	•	Iron 10%

Vitamin C 10%	•	Calcium 10%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Tortellini with Spicy Tomato and Red Pepper Sauce

Prep Time

20 minutes

Cook Time

30 minutes

Total Time

50 minutes

Serves

6 People

Ingredients

Recipe makes 6 Servings

1/4 cup(s) extra virgin olive oil

2 Tbsp fresh garlic cloves, minced

1/3 cup(s) shallots, minced

1 Tsp crushed red pepper flakes, plus more as needed for heat

28 Oz organic fire roasted diced tomatoes

8 Oz H-E-B Roasted Whole Piquillo Peppers, drained of all liquid

2 Tbsp red wine vinegar

24 Oz H-E-B Tortelloni Filled Pasta with Ricotta and Spinach, Family Size

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Instructions

In a small stainless steel pot set over medium heat, add oil, garlic, shallots and red pepper flakes.

Stir-fry until garlic and shallots are just soft and fragrant. Add tomatoes and cook until tomato liquid is reduced slightly.

Pour mixture into a blender and add piquillo peppers and red wine vinegar.

Blend until smooth then pour mixture back into pot, keeping pot over low heat.

To prepare tortellini, bring a large pot of salted water to a boil, add tortellini and cook according to package directions.

Drain pasta and serve with the spicy tomato sauce. Garnish with fresh torn basil and pecorino romano if desired. Season to taste as needed.