Tortellini in Broth with Arugula (Mf)
- 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
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.
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.
