| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Pasta, Dishes |
4 |
Servings |
INGREDIENTS
| 4 |
c |
Chicken stock or broth |
| 9 1/2 |
oz |
Mushroom or cheese-filled tortellini |
| 1 |
bn |
Arugula leaves, rinsed and dried |
|
|
Freshly grated Parmesan cheese |
INSTRUCTIONS
In a large saucepan set over moderate heat bring the broth to a simmer and
simmer 3 minutes.
In a pot of boiling salted water cook the tortellini for 7 to 8 minutes, or
until al dente. Add to the broth along with arugula and simmer, stirring, 1
to 2 minutes more. Sprinkle with Parmesan.
Yield: 4 servings
Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved
Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6527
Posted to MC-Recipe Digest V1 #483 by 4paws@netrax.net (Shermeyer-Gail) on
Feb 12, 1997.
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