Tortellini With Arugula and Sun-Dried Tomatoes

From Everyday Food. The original recipe called for beef tortellini, but I'm a vegetarian, so I subbed cheese tortellini. Obviously you could easily sub meat tortellini back in if that's your cup of tea.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1 1⁄2 lbs  cheese tortellini
• 1⁄2 cup sun-dried tomato, thinly sliced
•  coarse salt
•  pepper
• 12  ounces arugula, washed and torn into large sized pieces
• 2  tablespoons butter

Directions

1. Cook pasta and tomatoes in large pot of salted water until al dente according to package directions. Reserve 1/2 cup water. Drain pasta and tomatoes and then return to the pot.
2. Add arugula and butter to pasta and toss to coat. Add pasta water a little at a time to form a thin sauce. You may not need all the water. Season with salt and pepper.