Categories: Dinner

Ingredients

• 2 cups Alfredo Sauce
• 2 tablespoons sun-dried tomatoes, chopped
• 2 tablespoons white wine
• 2 cups chopped fresh tomatoes
• 2 tablespoons chopped fresh basil (plus extra for garnish)
• 0.33 cups grated Parmesan cheese
• 18 ounces refrigerated whole wheat tortellini

Directions

1. To prepare Alfredo sauce, melt butter in a saucepan on medium-low heat. Once melted, whisk in the flour. Gradually add milk, whisking to combine as you go. I generally add it about 1/2 cup at a time, whisk, then wait for the milk to heat up and thicken a bit before adding more. Once all the milk has been added and it’s hot {do not boil!} add the cream cheese. Whisk to combine. Heat the sauce back up before adding the Parmesan cheese. Simmer this until all is melted, and mixed well. Stir in sun-dried tomatoes, white wine, fresh tomatoes, and basil. Cook just until heated through. Prepare pasta according to package directions. Gently stir into tomato basil sauce. Top with Parmesan cheese and garnish with extra basil.

2. Freezing Directions:

3. To freeze, prepare sauce as directed above. Freeze in quart size bag. Freeze pasta according to package directions or purchase just before serving day. To serve: Thaw and reheat sauce. Cook pasta according to package directions. Combine and serve as directed above.

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