Wednesday, June 12, 2013

Remember that Garlic Butter Sauce?

You remember, don't you?  The packet of Garlic Butter Sauce I had stashed in the freezer from the Buitoni Shrimp and Lobster Ravioli box. Well I found another way to use it, and to try out a little more fusion cuisine while I was at it. Once again this pasta making challenged woman used a Buitoni product, Cheese and Roasted Garlic Tortelloni; but mixed it with stir fry vegetables...a little bit Italian with a little bit Asian.

I purchased two (9 ounce) packages of the tortelloni and one (16 ounce) package of frozen stir fry vegetables.  I opened up the package of vegetables and put them in a colander, so the water could drain away as they defrosted.  That way I could also defrost the packet of sauce at the same time.  When ready, I first cooked the pasta only to the halfway point, not even to al dente; it was going to finish cooking with the vegetables and the sauce later on.

In a large skillet, set on medium-high heat, I melted two tablespoons of butter with two tablespoons of olive oil; the defrosted vegetables went in plus a teaspoon of minced garlic.  I let them cook for five minutes, stirring occasionally to keep them from sticking or burning.  Just before I added the pasta, the contents from the sauce packet got mixed in; squeezed out every drop of the creamy, garlicky, buttery goodness.

Reduce the heat to low, mix in the tortelloni and cover.  Let this cook for seven minutes; basically the pasta will be steamed to desired doneness while absorbing the flavors of the sauce.  You'll end up with four generous portions, or stretch it to six with an added side dish; sprinkling grated or shredded cheese over top is optional.

Here's the completed dish, Garlic Pasta Stir Fry.  Quick, convenient, easy to make and yummy; it looks pretty too, so you'll be sure to impress someone.    Enjoy!

Mary Cokenour

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