I found fresh garlic bulbs at Walmart Neighborhood Mart, by the tubs of cherry tomatoes. There 3 smaller bulbs in a sleeve for $1, so I just used all 3 of them here.
TORTELLINI with ROASTED GARLIC & CHERRY TOMATOES
1 bulb of garlic, roasted (directions below)~ I used 3 small ones
1 large package fresh tortellini (cooked per package instructions & drained)
1/4 cup extra-virgin olive oil (divided use ~ 2 TB + 2 TB)
1/2 tsp. crushed or cracked pepper flakes
About 2-3 TB fresh parsley, chopped………...….1 pt. cherry or grape tomatoes
2-3 tsp. Kosher salt……………………………………..1-2 tsp. black pepper
1 tsp. lemon juice……………………………………..….grated Asiago cheese
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Cook the pasta until just al dente. Drain (but don’t rinse) and set aside.
Heat oven to 350. Line a baking sheet with foil and give a spritz with non-stick spray. Put the cherry tomatoes into a plastic bag and sprinkle with 2 TB of olive oil and some salt. Hold the bag tightly closed and shake to coat the tomatoes. Then spread them out on the baking sheet. Put the wrapped garlic bulb on the baking sheet and follow DIRECTIONS BELOW for ROASTING GARLIC (and roasting cherry tomatoes at the same time).
When the garlic & tomatoes are done, take the baking sheet out of the oven. Squeeze the roasted garlic out of each clove, and roughly chop.
Heat remaining olive oil in very large non-stick skillet ~ add tomatoes, along with the lemon juice, red pepper flakes and garlic. Heat for a minute or two ~ then add tortellini, salt, pepper & parsley and toss to coat well. Put it all into a large serving bowl and toss with Asiago cheese to serve. * Serves 2-4
How to Roast Garlic
1 bulb garlic……………………………………….. olive oil
Slice the top off the garlic head. Put the garlic on a square of foil and drizzle with olive oil and Kosher salt. Close up the foil and bake at 350 degrees for about 30 minutes. Then, to get the cloves out of the skin just give each clove bit of a pinch, and they’ll slip right out.