CHEESE TORTELLINI WITH CREAMY TOMATO AND SPINACH SAUCE
This is a copycat recipe from a local chain of restaurants. They took it off their menu, so I had to develop my own. It turned out so good, it might be just better than the original. Garnish with more basil and Parmesan.
Provided by dat1guy
Categories Main Dish Recipes Pasta Chicken
Time 55m
Yield 6
Number Of Ingredients 12
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top but skin is nearly soft, about 2 minutes. Drain well.
- Slice sun-dried tomatoes thinly. Heat 1 tablespoon reserved tomato oil in a large skillet over medium-high heat. Season chicken with salt and pepper and add to the skillet; saute until golden, 3 to 4 minutes. Add garlic and stir for 30 seconds. Pour in sun-dried tomatoes, diced tomatoes, cream, and white wine; bring to a boil. Reduce heat to medium-low, cover skillet, and simmer until chicken is just cooked through, about 3 minutes.
- Transfer chicken to a separate dish. Add spinach and basil to the skillet and stir. Increase heat slightly and boil until sauce thickens enough to coat the back of a spoon, about 3 minutes. Season sauce with salt and pepper. Return chicken and cooked tortellini to skillet; cook and stir over medium heat until heated through, about 2 minutes more. Stir in Parmesan cheese.
Nutrition Facts : Calories 561.6 calories, Carbohydrate 33.6 g, Cholesterol 156.6 mg, Fat 37.3 g, Fiber 2.9 g, Protein 20.2 g, SaturatedFat 21.8 g, Sodium 461.3 mg, Sugar 3.2 g
CREAMY SPINACH TORTELLINI
Delicious tortellini is dressed up with tomatoes, mushrooms, spinach and a rich creamy sauce. A favorite pasta dish in our family!
Provided by JENNIFERVAN77
Categories World Cuisine Recipes European Italian
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Cook tortellini according to package directions.
- Heat butter in a large skillet over medium heat. Stir in onion; cook until soft and translucent. Mix in cream cheese, parmesan, milk, mushrooms, and spinach.
- Gently mix in tortellini and cherry tomatoes with skillet contents; warm through, and serve.
Nutrition Facts : Calories 546 calories, Carbohydrate 40.2 g, Cholesterol 116.2 mg, Fat 35 g, Fiber 4.6 g, Protein 21.8 g, SaturatedFat 20.9 g, Sodium 670.6 mg, Sugar 4.8 g
SPINACH CHEESE TORTELLINI
In Greenbrier, Arkansas, Jamie Staggs whips up this creamy pasta dish for potlucks. "It's a hit at every gathering," she says. "I serve it from the slow cooker to keep it warm."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Cook tortellini according to package directions. Meanwhile, in a large skillet, saute mushrooms in butter until tender. Add the spinach and tomato; cook and stir for 3 minutes. Stir in the remaining ingredients., Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 15 minutes or until cheese is melted, stirring occasionally. Drain tortellini; add to skillet. Cook 2-3 minutes or until bubbly.
Nutrition Facts : Calories 378 calories, Fat 27g fat (16g saturated fat), Cholesterol 77mg cholesterol, Sodium 674mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 3g fiber), Protein 12g protein.
SPINACH AND TORTELLINI SOUP
A simple tomato-enhanced broth is perfect for cheese tortellini and fresh spinach. Increase the garlic and add Italian seasoning to suit your taste. -Debbie Wilson, Burlington, North Carolina
Provided by Taste of Home
Time 20m
Yield 6 servings (2 quarts).
Number Of Ingredients 9
Steps:
- In a large saucepan, heat oil over medium heat. Add garlic; cook and stir 1 minute. Stir in tomatoes, broth and Italian seasoning; bring to a boil. Add tortellini; bring to a gentle boil. Cook, uncovered, just until tortellini are tender, 7-9 minutes., Stir in spinach. Sprinkle servings with cheese and pepper.
Nutrition Facts : Calories 164 calories, Fat 5g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 799mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 2g fiber), Protein 7g protein.
CHEESE TORTELLINI WITH SPINACH & GOAT CHEESE
This is a wonderful meal, quick and easy. Looks wonderful so it would work for company but easy enough for a work night!
Provided by Kimke
Categories < 15 Mins
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a large pot, boil water for tortellini. Once the water comes to a boil, add salt if desired and cook pasta.
- In the meantime, put the pesto, spinach, goat cheese, lemon zest & juice in a large serving bowl.
- Drain the tortellini and add to the serving bowl.
- Add about ¼ cup of the cooking water and toss.
- Goal is to melt the cheese and pesto, but not to make a watery sauce.
- The sauce should really cling to the pasta, so be careful NOT to add TOO MUCH water.
- Grind some pepper over the top.
- Taste, adjust seasonings and serve.
Nutrition Facts : Calories 370.6, Fat 14.7, SaturatedFat 8.9, Cholesterol 58.2, Sodium 682.2, Carbohydrate 42.1, Fiber 2, Sugar 1.9, Protein 18.1
CHEESE TORTELLINI WITH BEANS AND SPINACH
Make and share this Cheese Tortellini With Beans and Spinach recipe from Food.com.
Provided by Deb Wolf
Categories Beans
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Drain and rinse beans; leave in colander.
- Prepare tortellini according to package directions. When cooked, drain over the beans and leave both to drain.
- Heat 1 tablespoon oil in a skillet; add sweet red peppers, garlic and Italian seasoning.
- Cook 3-5 minutes until the peppers are tender.
- Add reserved olive oil, beans and tortellini. Toss to combine. Cook over medium heat until heated through.
- Add spinach, toss to combine. Cook just until spinach begins to wilt.
- Top with parmesan cheese.
CHEESE TORTELLINI SOUP WITH CANNELLINI & SPINACH
Make and share this Cheese Tortellini Soup With Cannellini & Spinach recipe from Food.com.
Provided by hungrykitten
Categories Beans
Time 20m
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in large pot over medium high heat; add the onion, garlic, thyme and red pepper flakes, sauté until the onion is softens and the flavors meld together, about 3 minutes.
- Add the chicken broth, raise the heat to high and bring to a boil. Stir in the tortellini, and cook for 4 minutes.
- Reduce heat to a simmer and add the spinach and cannelloni beans, continue to simmer until the spinach has wilted, and pasta is tender, about 1 minute.
- Ladle soup into bowls. Serve with Parmesan cheese on the side.
Nutrition Facts : Calories 414.9, Fat 13.7, SaturatedFat 4.7, Cholesterol 27.9, Sodium 1271.1, Carbohydrate 48.1, Fiber 7.6, Sugar 2.4, Protein 25.8
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