Tortellini Primavera Diabetic Friendly Recipes

TORTELLINI PRIMAVERA

Steps:

• Put a large pot of water on to boil.
• Meanwhile, whisk broth and flour in a small bowl. Heat oil in a large skillet over medium heat. Add garlic and cook, stirring, until just beginning to brown, 1 to 2 minutes. Add the broth mixture to the pan, bring to a boil and cook, stirring occasionally, until the sauce is thick enough to coat the back of a spoon, about 3 minutes. Remove from the heat and stir in cheese, tarragon (or dill or chives) 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, 3 to 5 minutes. Drain; add to the pan with the sauce and stir to coat.

TORTELLINI PRIMAVERA (DIABETIC FRIENDLY)

Steps:

• Cook tortellini according to package directions. Drain.
• Coat a large nonstick skillet with cooking spray. Add 1 T olive oil and heat over medium-high heat. Add broccoli, green pepper, red pepper, zucchini and squash and saute for 5-7 minutes or until peppers begin to soften.
• Add cooked tortellini to skillet and saute another 2 minutes. Drizzle 1 T olive oil over entire mixture and sprinkle with garlic salt. Toss well to coat.

TORTELLINI PRIMAVERA

Steps:

• Bring a pot of water to a boil. Cook the tortellini in the boiling water for a couple of minutes less than the package directions call for. Drain and set aside.
• Melt the butter in a large skillet over medium-high heat. Add the garlic and onions and stir and cook for 1 minute. Add the cauliflower, carrots and asparagus and stir and cook 1 minute. Splash in the broth, then cook until the liquid reduces a bit, 2 to 3 minutes. Stir in the Parmesan and cream and cook until hot. Stir in the peas, ham and some salt and pepper and continue cooking to allow the peas and ham to heat up in the sauce. Add the basil and heat; stir in the tortellini. Check for seasoning, adding more if needed, and serve with extra Parmesan and basil.

TORTELLINI PRIMAVERA

Steps:

• 1. Boil water and cook tortellini according to package directions while proceeding with the vegetables.2. Sauté vegetables and garlic in nonstick skillet with oil on medium-high heat for about 1 minute. Reduce heat and cover for 1-2 more minutes until tender-crisp.3. Combine milk and cornstarch and add it to the vegetables. Stir constantly until thickened.4. Add nutmeg and pepper to taste. Toss together with tortellini, parsley, and onion. Sprinkle with Parmesan cheese.EXCHANGES2 1/2 Starch1 Medium-Fat Meat2 Vegetable1/2 Fat-Free Milk2 FatNUTRITION FACTSCalories 460 Calories from Fat 146Total Fat 16g Saturated Fat 6gCholesterol 52mgSodium 678mgTotal Carbohydrate 55g Dietary Fiber 4g Sugars 13gProtein 27g

CREAMY TORTELLINI PRIMAVERA

Steps:

• Cook tortellini according to package directions. Meanwhile, in a large skillet, saute yellow squash and zucchini in oil for 4-6 minutes or until crisp-tender. , Drain tortellini; place in a large bowl. Add the squash mixture, tomatoes, onions and pepper. Drizzle with salad dressing; toss to coat. Sprinkle with cheese and almonds.