Tortellini With Fresh Tomato Sauce & Arugula
|Garlic||4 Clove (20 gm), minced|
|Olive oil||3 Tablespoon (45 Milliliter)|
|Marinara sauce||8 Ounce (1 Package, Magnificent)|
|Parmesan and cracked black peppercorn tortelloni||9 Ounce (1 Package)|
|Sun dried tomato basil & mozzarella tortelloni||9 Ounce (1 Package)|
|Pecorino romano cheese||60 Milliliter, grated (1/4 Cup)|
|Parmesan cheese||60 Milliliter (1/4 Cup)|
|Arugula leaves||480 Milliliter, trimmed, washed and rough chopped (2 Cups)|
In a heavy skillet over medium heat, sautÃ© the garlic in olive oil until it just begins to brown.
Add marinara sauce and cook for 3-4 minutes.
Add arugula, turn down heat and allow leaves to wilt.
Adjust seasoning and remove from heat.
Cook tortelloni according to package directions.
Toss tortelloni with sauce and grated cheeses.