Tortellini with Roasted Red Pepper Dip

I’m pretty sure this is supposed to be more of an appetizer, but, paired with a salad, it can be a nice, light entree, I think.

Tortellini with Roasted Red Pepper Dip


    1 package (19 oz.) frozen cheese tortellini
    1 jar (7 oz.) roasted sweet red peppers, drained
    3 garlic cloves, minced
    1/2 cup fat-free mayonnaise
    1/2 tsp. balsamic vinegar
    1/4 tsp. salt
    1/8 tsp. pepper
    1 Tbsp. olive oil
    1 large zucchini, cut into strips


Prepare tortellini according to package directions. Meanwhile, place red peppers and garlic in a food processor; cover and process until combined. Add the mayonnaise, vinegar, salt and pepper; cover and process until blended. Transfer to a small bowl.

Drain tortellini; toss with oil. Serve with zucchini strips and red pepper dip.


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