Lunch: Beef Tortellini with Arugula and Sun-Dried Tomatoes

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

Ingredients

1 1/2 lb. frozen beef tortellini
1/2 c. sun-dried tomatoes
12 oz. arugula
2 tbsp. butter
Coarse salt
ground pepper

Instructions

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.
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. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.

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