Skinny Creamy Tortellini And Vegetables Recipes

VEGETABLES AND TORTELLINI WITH CREAM SAUCE

Vegetables and Tortellini with Cream Sauce image

It looks complicated but this is actually a quick and hearty meal of veggies, tortellini, and cream sauce. This recipe is great for entertaining because you can put it together ahead of time and throw it under the broiler just before serving.

Provided by Bookwyrm

Categories Main Dish Recipes Casserole Recipes Vegetable

Time 55m

Yield 6

Number Of Ingredients 14

Ingredients

cooking spray
24 ounces frozen cheese tortellini
1 bunch asparagus, diced
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups vegetable stock
¼ teaspoon nutmeg
½ cup heavy whipping cream
½ cup shredded Parmigiano-Reggiano cheese
2 tablespoons olive oil
4 cloves garlic, minced
1 pound fresh spinach, stemmed and chopped
1 (15 ounce) can artichoke hearts, drained and quartered
2 cups shredded Italian cheese blend

Steps:

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler on high heat. Lightly spray a large casserole pan with cooking spray.
Bring a large pot of lightly salted water to a boil. Add tortellini and asparagus and cook in the boiling water until tortellini float to the top, 3 to 5 minutes. Drain, rinse in cold water, and set aside.
Melt butter in a medium-sized pan over medium-low heat. Whisk in flour and cook until smooth, 1 to 2 minutes. Whisk in stock and nutmeg and heat until bubbly, about 5 minutes. Add cream and Parmigiano-Reggiano cheese. Heat until thick and bubbly, stirring constantly, about 3 minutes.
Heat olive oil in a large pan over medium heat. Add garlic and cook for 1 minute. Add spinach and artichoke hearts. Cook and stir until heated through, about 5 minutes.
Combine cooked tortellini-asparagus mixture and spinach mixture in the prepared casserole pan. Mix thoroughly but gently so tortellini don't get mashed. Pour white sauce over the mixture and top with Italian cheese blend.
Cook under the broiler until cheese is melted and browned, 5 to 10 minutes. Remove from the oven and let sit 10 minutes before serving.

Nutrition Facts : Calories 727.6 calories, Carbohydrate 68.5 g, Cholesterol 121.2 mg, Fat 38 g, Fiber 7.4 g, Protein 32.2 g, SaturatedFat 20.4 g, Sodium 1466.7 mg, Sugar 5.3 g

SKINNY CREAMY TORTELLINI AND VEGETABLES

Skinny Creamy Tortellini and Vegetables image

Make and share this Skinny Creamy Tortellini and Vegetables recipe from Food.com.

Provided by annh53182

Categories < 30 Mins

Time 25m

Yield 6 1/4 cups, 5 serving(s)

Number Of Ingredients 8

Ingredients

14 ounces reduced-sodium chicken broth
2 tablespoons all-purpose flour
1 tablespoon extra virgin olive oil
3 garlic cloves, minced
3/4 cup reduced-fat parmesan cheese
1/8 teaspoon salt
14 ounces frozen mixed Italian vegetables
16 ounces frozen cheese tortellini

Steps:

Bring water to boil in a large pot.
While waiting for the boil, whisk broth and flour in a small bowl.
Heat oil in a large skillet over medium heat. Add garlic to the skillet and cook, stirring, until just beginning to brown about 1 minute.
Add the broth mixture to the pan, bring to a boil and cook. Stir occasionally until the sauce is thick enough to coat the back of a spoon - about 3-5 minutes.
Remove from the heat and stir in cheese and salt.
Add vegetables and tortellini to the boiling water. Return the water to a simmer and cook until the vegetables and tortellini are tender. Follow package instructions - mine was 7 to 10 minutes.
Drain and add tortellini and vegetables to the pan with the sauce and stir to coat.

Nutrition Facts : Calories 328.7, Fat 9.8, SaturatedFat 3.8, Cholesterol 38.1, Sodium 641.2, Carbohydrate 46.5, Fiber 1.8, Sugar 1, Protein 14.3

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Set an oven rack about 6 inches from the heat source and preheat the oven's broiler on high heat. Lightly spray a large casserole pan with cooking spray.
Bring a large pot of lightly salted water to a boil. Add tortellini and asparagus and cook in the boiling water for 3 to 5 minutes until tortellini float to the top. Drain, rinse in cold water, and set aside.
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