Jo's Cookbook
Tortellini with Roasted Garlic Sauce
1 large bulb garlic
1 package fresh tortellini pasta
2 Tbl olive oil
1/2 cup reduced-fat mayonnaise
1/2 cup nonfat sour cream
1/3 cup grated Parmesan cheese
2 Tbl hot sauce, such as Tobasco
Preheat oven to 350. Cut 1/2 inch of top of garlic and discard. Remove papery outer skin, leaving cloves intact. Wrap in foil and bake 1 hour, or until tender when pierced with knife. Let cool in refrigerator .
Cook tortellini according to package directions. Rinse under cold water. Drain well on paper towels. (That step's important!). Heat olive oil in large nonstick skillet over medium heat. Add tortellini and stir 3-5 minutes, until light golden. Add more oil if necessary. Drain on paper towels.
Separate cooled garlic into cloves, and squeeze each clove until roasted flesh comes out. Place cloves in blender or food processor. Add mayonnaise, sour cream, Parmesan cheese, and hot sauce. Process until smooth. Spoon into small sauce pan. Cook over low heat until hot and bubbly. Transfer to serving bowl.
Dip tortellini into Roasted Garlic Sauce!
Jo's Comments: Easy appetizer that's a little more filling than veggies in dip. It can get rich though so make sure to use the less fat mayonnaise and sour cream!