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Recipe courtesy of Rasta Pasta

Show: Diners, Drive-Ins and Dives

Episode: Isle-talian

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Total:: 30 min
Active:: 30 min

Yield:: 4 servings

Level:: Easy

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

My Private Notes

Name: Tortellini Jamaica Mon
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
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

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