Pasta Rosa
Yield
4 servingsPrep
10 minCook
25 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | pieces |
tomatoes
|
*
|
| ¼ | cup |
garlic
chopped |
|
| 1 | teaspoon |
cayenne pepper
|
|
| 1 | cup |
olive oil, extra-virgin
|
|
| 24 | medium |
shrimp
peeled |
*
|
| ½ | cup |
arugula (roquette)
chopped |
|
| 1 | teaspoon |
salt
|
|
| 1 | pound |
cheese tortellini
cooked |
*
|
| ½ | cup |
romano cheese
grated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | pieces |
tomatoes
|
*
|
| 59 | ml |
garlic
chopped |
|
| 5 | ml |
cayenne pepper
|
|
| 237 | ml |
olive oil, extra-virgin
|
|
| 24 | medium |
shrimp
peeled |
*
|
| 118 | ml |
arugula (roquette)
chopped |
|
| 5 | ml |
salt
|
|
| 453.6 | g |
cheese tortellini
cooked |
*
|
| 118 | ml |
romano cheese
grated |
*
|
Directions
Rehydrate tomatoes and cut into julienne strips.
Sauté garlic and cayenne pepper quickly in olive oil in skillet.
Add shrimp and tomatoes.
Cook until shrimp are nearly done.
Add arugula and salt.
Cook just until shrimp are tender.
Toss with pasta and cheese in serving bowl.
