TORTELLINI WITH ASPARAGUS AND LEMON
This simple combo of tortellini with asparagus tossed in a flavorful lemon-garlic pan sauce makes a light and easy meatless dinner.
Provided by Lynne Webb
Categories Pasta
Time 35m
Number Of Ingredients 11
Steps:
- Put a large pot of salted water on to boil for the tortellini.
- Preheat the oven to 425°F and liberally coat a large, rimmed baking sheet with nonstick spray.
- Trim the woody ends from the asparagus spears and peel away a bit of the outer skin toward the bottom to ensure tenderness and even cooking.
- Cut each of the spears into 3 or 4 pieces and toss with a little salt and pepper, and a drizzle of olive oil.
- Arrange the asparagus on the prepared baking sheet in a single layer and roast until tender, 8 to 10 minutes. (The exact timing will depend on the thickness of the spears.)
- While the asparagus roasts, heat the butter and 1 tablespoon of olive oil in a small frying pan over medium heat.
- Add the chopped onion and sauté for 3 to 4 minutes, until soft and translucent. Add the garlic and continue cooking until the mixture is pale golden in color, about 1 minute longer.
- Deglaze the pan with the white wine, scraping up any browned bits that may have accumulated on the bottom.
- Simmer for 1 to 2 minutes, then reduce the heat to low to keep warm.
- Cook the tortellini until tender, then drain.
- Add the asparagus to the garlic-onion mixture, combine and increase the heat to medium.
- Stir in the lemon juice, zest, and cream. Add the tortellini and toss to combine.
- Taste and adjust the seasoning if needed, then transfer to a serving dish.
- Sprinkle with parsley, grind a little black pepper over the top and serve.
Nutrition Facts : Calories 512 kcal, Carbohydrate 50 g, Protein 16 g, Fat 23 g, SaturatedFat 11 g, Cholesterol 69 mg, Sodium 354 mg, Fiber 5 g, Sugar 5 g, UnsaturatedFat 10 g, ServingSize 1 serving
TORTELLINI WITH TOMATO-CREAM SAUCE
This tortellini with tomato cream sauce is mouthwatering. Put spinach, tomatoes and other pantry staples to use in this warm and satisfying dish. -Barbra Stanger, West Jordan, Utah
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cook tortellini according to package directions. Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, spinach, basil, salt and pepper. Cook and stir over medium heat until liquid is absorbed, about 3 minutes., Stir in cream and cheese. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 8-10 minutes. , Drain tortellini; toss with sauce. Sprinkle with additional cheese if desired.
Nutrition Facts : Calories 459 calories, Fat 33g fat (18g saturated fat), Cholesterol 99mg cholesterol, Sodium 835mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 4g fiber), Protein 13g protein.
THE REALTOR'S CREAMY CHEESE TORTELLINI WITH ASPARAGUS
Make and share this The Realtor's Creamy Cheese Tortellini With Asparagus recipe from Food.com.
Provided by Realtor by day
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Boil broth with garlic, thyme and lemon pepper in a large heavy skillet until reduced to about 1 cup, about 6 minutes or so.
- Meanwhile, cook tortellini in a pasta pot of boiling salted water (1 1/2 tablespoons salt for 4 quarts water) according to package directions. Drain.
- Stir cornstarch into cream, then whisk into broth. Bring to a simmer, whisking, then continue to simmer 1 minute. Add asparagus and simmer until crisp-tender, about 2 minutes. Stir in cheese and tortellini and cook, gently stirring, until heated through.
Nutrition Facts : Calories 604.3, Fat 28, SaturatedFat 16.1, Cholesterol 112.8, Sodium 713.2, Carbohydrate 63.9, Fiber 4.7, Sugar 2.9, Protein 27.4
TORTELLINI WITH GARLIC CREAM SAUCE
Make and share this Tortellini With Garlic Cream Sauce recipe from Food.com.
Provided by kzbhansen
Categories Brunch
Time 30m
Yield 1 dish, 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Cook tortellini according to the package directions; set aside.
- In a large pan, heat oil and butter. Sauté garlic 2 minutes.
- In a cup stir together half and half, broth, and cornstarch; pour into skillet.
- Bring to a boil, reduce heat and simmer 3 minutes.
- Stir in the herbs, olives, garlic, and tortellini; cook 2 minutes to heat through.
- Serve.
Nutrition Facts : Calories 480.6, Fat 26.4, SaturatedFat 12.2, Cholesterol 75.8, Sodium 880.5, Carbohydrate 46.9, Fiber 2.5, Sugar 1.1, Protein 15.1
TORTELLINI AND ASPARAGUS IN GARLIC CREAM SAUCE
I had this dish at a restaurant and my husband insisted that I figure out how to make it, so here is my rendition. My husband says it tastes the same and it is his favorite dinner that I make. Hope you enjoy it as much as we do!
Provided by AHoff08
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil and melt butter over medium high heat.
- Add the onion and garlic and cook until onions are translucent.
- Add the flour to make a rue, cook for about 2 minutes.
- Add the half-and-half, chicken broth, parsley, salt, and pepper. Simmer until sauce thickens to desired consistency.
- Cook tortellini according to package directions.
- Cut asparagus into 2 inch pieces and steam.
- Combine cream sauce, ham, bacon, asparagus, and tortellini. Serve immediately.
TORTELLINI WITH ASPARAGUS & LEMON
This is a terrific warm-weather dish, loaded with fresh flavors. I make mine meatless, but some sliced grilled chicken on top would be awesome, too. -Crystal Schlueter, Northglenn, Colorado
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Cook tortellini according to package directions. Meanwhile, in a large skillet, heat butter and oil over medium-high heat. Add asparagus; cook and stir 3-4 minutes or until crisp-tender. Add garlic and pepper; cook 1 minute longer., Remove from heat; stir in herbs, lemon zest and lemon juice. Drain tortellini; transfer to a large bowl. Stir in cheeses and asparagus mixture.
Nutrition Facts : Calories 594 calories, Fat 28g fat (15g saturated fat), Cholesterol 94mg cholesterol, Sodium 843mg sodium, Carbohydrate 64g carbohydrate (5g sugars, Fiber 5g fiber), Protein 24g protein.
CHEESE STUFFED TORTELLINI IN A GARLIC CREAM SAUCE
Make and share this Cheese Stuffed Tortellini in a Garlic Cream Sauce recipe from Food.com.
Provided by sketchcils
Categories European
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Boil noodles in water with olive oil and salt for 7 to 10 minutes.
- In a saute pan or large skillet melt better.
- Add garlic and cook til lightly brown and fragrant.
- Add in white wine.
- Add flour and stir over medium heat until all the butter is incorporated.
- Whisk in half and half until a thick cream forms.
- Add in chicken stock and simmer for roughly five minutes.
- Gradually whisk in shredded cheeses.
- Add salt, pepper and oregano.
- If sauce is too thick, thin down with milk.
- Add in cooked Tortellini and serve.
Nutrition Facts : Calories 537.9, Fat 24.9, SaturatedFat 12.2, Cholesterol 76.7, Sodium 1988.3, Carbohydrate 54.2, Fiber 2, Sugar 3.5, Protein 22.7
TORTELLINI WITH CREAMY ROASTED GARLIC SAUCE
If you can't get enough garlic, then I urge you to try this easy recipe. Cook time does include the time it takes to roast the garlic. I guarantee you will be safe from vampires after consuming this dish!
Provided by yooper
Categories European
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- To roast your garlic, cut off the tops of the heads to expose the cloves (using a serrated knife will make this much easier).
- Place the heads in a square of aluminum foil with the head facing up.
- Drizzle with 1 or 2 tablespoons olive oil (2 tbsp for 2 heads).
- Seal the foil and roast for 1 hour.
- Let cool, and then separate heads into cloves and squeeze each clove to extract the garlic.
- Place the roasted garlic into a blender or food processor.
- Add the 1 tablespoon remaining olive oil and 1/4 cup cream and whirl until garlic is pulverized.
- Add the rest of the cream, sour cream, Parmesan cheese, salt and pepper.
- Whirl to combine.
- Sauce will be thick at this point. Set aside.
- Cook the pasta until al dente; drain.
- Melt the butter in a skillet.
- Add the pasta and toss with the butter until coated.
- Add the sauce, cook and stir until sauce becomes thin.
- Simmer for 10 minutes, stirring occasionally.
- Serve immediately with extra Parmesan cheese on top to desired taste.
- To make this a more substantial meal, you could add chopped cooked chicken or shrimp, broccoli or peas.
Nutrition Facts : Calories 647.6, Fat 40.4, SaturatedFat 22.6, Cholesterol 143, Sodium 492.9, Carbohydrate 54.5, Fiber 2.2, Sugar 1.2, Protein 18.6
CREAMY CHEESE TORTELLINI WITH ASPARAGUS
Provided by Paul Grimes
Categories Milk/Cream Pasta Kid-Friendly Quick & Easy Dinner Parmesan Asparagus Boil Gourmet Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Boil broth with garlic, thyme, zest, and 1/4 teaspoon pepper in a large heavy skillet until reduced to about 1 cup, about 6 minutes. Discard thyme sprigs and zest.
- Meanwhile, cook tortellini in a pasta pot of boiling salted water (1 1/2 tablespoons salt for 4 quarts water) according to package directions. Drain.
- Stir cornstarch into cream, then whisk into broth. Bring to a simmer, whisking, then continue to simmer 1 minute. Add asparagus and simmer until crisp-tender, about 2 minutes. Stir in cheese and tortellini and cook, gently stirring, until heated through.
TORTELLINI WITH GARLIC CREAM SAUCE
I made this for the second time tonight, and felt I had to share it. It is a delightful, light pasta dish, and would do very well for a "company" meal by tossing in a handful of shrimps, scallops, bacon bits, or whatever stirs your fancy. The recipe and instructions below follow the recipe to a "T", but I did add 1 tsp. salt and 1/2 tsp. crushed chili flakes because I thought it needed a bit of a boost. Hope you enjoy it.
Provided by Gwen35
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook tortellini according to package directions, until nearly tender. Drain.
- While tortellini is cooking, in another saucepan, heat oil with butter.
- Saute peppers and garlic for about two minutes.
- Stir together cream (or milk), broth and cornstarch and add to peppers.
- Bring to a boil, reduce heat and simmer, stirring constantly till sauce is thickened.
- Add Italian seasonings, black pepper and olives.
- Simmer gently for a few minutes (long enough for the spices to meld into the sauce).
- Combine with cooked tortellini and serve.
Nutrition Facts : Calories 407, Fat 24.7, SaturatedFat 11.9, Cholesterol 74, Sodium 506.8, Carbohydrate 36.5, Fiber 2.5, Sugar 2.4, Protein 11.4
VEGETABLES AND TORTELLINI WITH CREAM SAUCE
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
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
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