Recipe courtesy of Rasta Pasta
Tortellini Jamaica Mon
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
Ingredients
2 tablespoons canola or olive oil
2 cloves garlic, crushed or minced
1 cup pineapple juice
1 cup canned pineapple tidbits
1 cup white wine
4 tablespoons butter
1 tablespoon dried basil
1 tablespoon soy sauce
3 cups frozen and thawed cheese-filled tortellini
1 cup al dente-cooked tri-colored rotini
1/2 cup red grapes, halved
4 green onions, sliced
2 bananas, peeled and sliced
Directions
- Heat a large skillet over medium-high heat. Add the oil and the garlic, and saute without browning or burning the garlic, 1 minute. Add the pineapple juice, tidbits, wine, half of the butter, the basil and soy sauce. Cook and stir until bubbly and fragrant, about 3 minutes. Add the tortellini and rotini and stir until the tortellini are cooked and the liquid reduces a bit, about 7 minutes. Reduce the heat to low and add the grapes, green onions, bananas and the remaining 2 tablespoons butter, and stir gently to mix together. Remove from the heat and serve immediately.
