TORTELLINI WITH FRESH VEGETABLES
Toss together quick-cooking pasta, bell pepper, tomato and zucchini for an Italian-seasoned meatless meal.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Cook and drain tortellini as directed on package, using 3-quart saucepan. Wipe out saucepan with paper towel; wipe dry with paper towel.
- Heat oil in same saucepan over medium-high heat. Cook bell pepper in oil 2 to 3 minutes, stirring frequently, until crisp-tender.
- Stir in tomatoes, zucchini, Italian seasoning and garlic salt. Cover and cook 3 to 5 minutes, stirring occasionally, until zucchini is tender.
- Stir in tortellini. Cook 2 to 3 minutes, stirring occasionally, until hot.
Nutrition Facts : Calories 180, Carbohydrate 20 g, Cholesterol 60 mg, Fat 2, Fiber 3 g, Protein 8 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 250 mg
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
TORTELLINI PRIMAVERA WITH GORGONZOLA SAUCE
This is a nice vegetarian tortellini pasta option. The Gorgonzola cheese gives it a hearty flavor, and my kids like it.
Provided by 3Beauties
Categories Main Dish Recipes Pasta Pasta Primavera Recipes
Time 35m
Yield 6
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Cook both kinds of tortellini in the boiling water until they float, 3 to 5 minutes. Drain, return to the pot, and keep warm.
- Heat olive oil in a large skillet over high heat. Cook and stir snow peas, mushrooms, carrots, green onions, garlic, and salt until vegetables are tender-crisp, about 3 minutes. Pour vegetable mixture into the pot with the cooked tortellini and toss.
- Add cream, 1/2 the Gorgonzola cheese, butter, and pepper to the pot with the pasta mixture. Cook over medium heat until heated through and cheese has melted, about 5 minutes. Sprinkle remaining Gorgonzola cheese on top and serve immediately.
Nutrition Facts : Calories 514.3 calories, Carbohydrate 41.7 g, Cholesterol 99 mg, Fat 31.9 g, Fiber 3.8 g, Protein 17.3 g, SaturatedFat 16.9 g, Sodium 745.1 mg, Sugar 4.8 g
CHEESE TORTELLINI WITH VEGETABLES
Make and share this Cheese Tortellini with Vegetables recipe from Food.com.
Provided by Dancer
Categories Cheese
Time 40m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- Spray a nonstick skillet with non-fat cooking spray.
- On medium heat, saute onion and pepper for about 10 minutes.
- Stir in chopped broccoli.
- Pour in the lemon juice and wine.
- Add the tarragon.
- Cover and cook over low heat for about 15 minutes.
- Prepare tortellini according to package directions while veggies are cooking.
- Stir the olive oil and sun-dried tomatoes with the veggie mixture.
- Serve over prepared tortellini.
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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.
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