This is a fast, easy dinner that tastes amazing. I have a basil plant sitting in my kitchen and I have been trying to find a recipe to use some of the tasty fresh leaves in. This one was worthy! 🙂 My boys were licking their plates clean. We use cheese tortellini to keep it vegetarian, but feel free to substitute a meat tortellini or add some sausage.
10 ounces cheese tortellini
2 Tablespoons olive oil
1 Tablespoons minced garlic
1 green bell pepper; chopped
8 ounces mushrooms; sliced
1 (14 1/2 ounce) can petite-diced tomatoes; undrained
1/2 cup tomato sauce
3/4 tsp. salt
1/4 tsp. pepper
1/4 cup fresh minced basil (about 15-20 leaves)
Grated Parmesan cheese (optional)
- Cook tortellini as directed on package. Drain well.
- Meanwhile, heat oil in large skillet on medium-high heat. Add garlic and saute until brown and fragrant 1-2 minutes. Add bell pepper and saute 1-2 more minutes. Add mushrooms; cook and stir additional 5 minutes. Stir in tomatoes, tomato sauce, salt, pepper, and fresh basil. Reduce heat to low; simmer 5 minutes. Add tortellini; toss to coat well. Sprinkle with cheese, if desired.