Tortellini Toss Recipes

FESTIVE FALL TORTELLINI TOSS

Festive Fall Tortellini Toss image

Fall is my favorite season and I love the foods of autumn, such as mushrooms, squash, apples and walnuts. I combined these all with pasta to make a delicious side dish perfect for sharing at a potluck; the recipe can easily be doubled and can be served either warm or at room temperature. -Roxanne Chan, Albany, California

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 12 servings (2/3 cup each).

Number Of Ingredients 12

Ingredients

1 package (9 ounces) refrigerated cheese tortellini
2 tablespoons olive oil
1/2 pound sliced baby portobello mushrooms
1-3/4 cups cubed peeled butternut squash (about 1/4-inch cubes)
1/2 teaspoon poultry seasoning
1 medium tart apple, chopped
3 tablespoons thawed apple juice concentrate
3 tablespoons cider vinegar
1 green onion, thinly sliced
1/3 cup chopped walnuts, toasted
1/3 cup cubed smoked Gouda cheese (about 1/4-inch cubes)
2 tablespoons minced fresh parsley

Steps:

Cook tortellini according to package directions. In a large skillet, heat oil over medium-high heat. Add mushrooms, squash and poultry seasoning; cook and stir 6-8 minutes or until mushrooms are tender. Add apple, apple juice concentrate, vinegar and onion; cook 2-3 minutes longer or until squash is tender., Drain tortellini; rinse with cold water and place in a large bowl. Add squash mixture, walnuts, cheese and parsley; toss gently to coat.

Nutrition Facts : Calories 148 calories, Fat 7g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 109mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges

SHRIMP TORTELLINI PASTA TOSS

Shrimp Tortellini Pasta Toss image

No matter how you toss 'em up, shrimp and thyme play nicely with any spring-fresh vegetable. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1 package (9 ounces) refrigerated cheese tortellini
1 cup frozen peas
3 tablespoons olive oil, divided
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon pepper

Steps:

Cook tortellini according to package directions, adding peas during the last 5 minutes of cooking., Meanwhile, in a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add shrimp; cook and stir 2 minutes. Add garlic; cook 1-2 minutes longer or until shrimp turn pink., Drain tortellini mixture; add to skillet. Stir in salt, thyme, pepper and remaining oil; toss to coat.

Nutrition Facts : Calories 413 calories, Fat 17g fat (4g saturated fat), Cholesterol 165mg cholesterol, Sodium 559mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 3g fiber), Protein 29g protein. Diabetic Exchanges

TURKEY TORTELLINI TOSS

Turkey Tortellini Toss image

One night I had frozen cheese tortellini on hand but didn't have a clue about what I was going to make. I scanned my cupboards and refrigerator, and soon I was happily cooking away. So fresh-tasting and simple, this is a combination I turn to again and again! -Leo Parr, New Orleans, Louisiana

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

2 cups frozen cheese tortellini (about 8 ounces)
1 pound ground turkey
2 medium zucchini, halved lengthwise and sliced
2 garlic cloves, minced
1-1/2 cups cherry tomatoes, halved
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 cup shredded Asiago cheese, divided
1 tablespoon olive oil

Steps:

Cook tortellini according to package directions., Meanwhile, in a large skillet, cook turkey, zucchini and garlic over medium heat until turkey is no longer pink, 7-9 minutes, breaking turkey into crumbles; drain. Add tomatoes, oregano, salt and pepper flakes; cook 2 minutes longer. Stir in 3/4 cup cheese., Drain tortellini; add to skillet and toss to combine. Drizzle with oil; sprinkle with remaining cheese.

Nutrition Facts : Calories 332 calories, Fat 20g fat (8g saturated fat), Cholesterol 101mg cholesterol, Sodium 449mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 32g protein.

PARSLEY TORTELLINI TOSS

Parsley Tortellini Toss image

Two ladies from our church brought this over after I had my first child. Every time I make it, I think of those two dear sisters who made my initial days as a mom easier.-Jacqueline Graves, Lawrenceville, Georgia

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 12-15 servings.

Number Of Ingredients 14

Ingredients

1 package (16 ounces) frozen cheese tortellini
1-1/2 cups cubed provolone cheese
1-1/2 cups cubed part-skim mozzarella cheese
1 cup cubed fully cooked ham
1 cup cubed cooked turkey
1 cup frozen peas, thawed
2 medium carrots, shredded
1/2 medium sweet red pepper, diced
1/2 medium green pepper, diced
1 cup minced fresh parsley
1/2 cup olive oil
3 tablespoons cider vinegar
2 tablespoons grated Parmesan cheese
2 garlic cloves, minced

Steps:

Cook tortellini according to package directions; rinse in cold water and drain. Place in a large bowl; add the next eight ingredients. , In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over salad; toss to coat. Cover and refrigerate until serving. Serve with a slotted spoon.

Nutrition Facts : Calories 257 calories, Fat 16g fat (6g saturated fat), Cholesterol 34mg cholesterol, Sodium 417mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 15g protein.

TORTELLINI WITH ASPARAGUS & LEMON

Tortellini with Asparagus & Lemon image

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

Ingredients

2 packages (9 ounces each) refrigerated cheese tortellini
3 tablespoons butter
1 tablespoon olive oil
2 cups cut fresh asparagus (2-inch pieces)
3 garlic cloves, minced
1/8 teaspoon pepper
2 teaspoons chopped chives
1 teaspoon minced fresh parsley
1/2 teaspoon chopped fresh dill
1/2 teaspoon grated lemon zest
2 tablespoons lemon juice
2/3 cup crumbled feta cheese
1/3 cup grated Parmesan cheese

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.

TORTELLINI TOSS

Tortellini Toss image

Here's a quick dinner idea for nights when time is short. Delicious, colorful, and on the table in 30 minutes.

Provided by Brenda.

Categories One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 medium onion, Chopped
2 medium zucchini, Chopped
2 medium yellow squash, Chopped
1 medium red bell pepper, chopped
2 cups mushrooms, sliced
2 garlic cloves, minced
salt and pepper, To Taste
1/4 teaspoon dried oregano
1 lb cheese tortellini, cooked
1/4 cup parmesan cheese, grated

Steps:

Heat olive oil in a large skillet over high heat.
Add onion, zucchini, yellow squash, bell pepper, mushrooms, garlic, oregano, salt & pepper.
Cook and stir 7 minutes or until vegetables are crisp-tender.
Toss with tortellini and parmesan cheese.

Nutrition Facts : Calories 466, Fat 14, SaturatedFat 5.8, Cholesterol 53.2, Sodium 509.1, Carbohydrate 66.4, Fiber 5.7, Sugar 7.5, Protein 21.8

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