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Beef Tortellini with Arugula and Sun-Dried Tomatoes


Arugula has a fresh, peppery flavor that pairs well with the sweet tomatoes.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, March 2007


  • 1 1/2 pounds frozen beef tortellini (from two 1-pound bags)
  • 1/2 cup sun-dried tomatoes, thinly sliced
  • Coarse salt and ground pepper
  • 2 bunches arugula (12 ounces total), washed well and torn into large pieces
  • 2 tablespoons butter


  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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