Confetti On A Plate Italian Garden Tortellini Recipes
CONFETTI ON A PLATE - ITALIAN GARDEN TORTELLINI
In the blue-collar towns where I grew up the Italians were known for their colorful, productive gardens where they raised large amounts of food on tiny, urban plots. This colorful pasta dish, loaded with just-picked summer vegetables, is a tribute to that memory. But if fresh vegetables and herbs are not available you can use frozen veggies or dried herbs (1/3 as much). The recipe can easily be halved or doubled and it holds well for potlucks and picnics. Feel free to adjust the amounts and types of vegetables to use the fresh, seasonal items you have on hand. The goal is a colorful variety of flavors.
Provided by 3KillerBs
Categories Cheese
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F.
- Brown ground beef and drain excess grease. Set aside.
- Heat olive oil in a large, heavy-bottomed, ovenproof pan.
- Saute green and wax beans, zucchini and yellow squash, onions, herbs, and eggplant/peppers (if using them), on medium-high heat until about half cooked.
- Reduce heat to medium. Add tomatoes and heat until tomatoes get sort of wilted and juicy, stirring occasionally.
- Add browned, ground beef and bring to a gentle simmer. If the amount of juice seems inadequate (plum or grape tomatoes are less juicy than the canning and slicing types), add about 1/2 cup V8, tomato juice, or beef stock. But don't make it too wet or the tortellini will get mushy and unappealing.
- Remove from heat. Toss with hot tortellini.
- Stir in the Parmesan and half the Mozzarella. Top with remaining Mozzarella.
- Bake at 350F for 20-30 minutes or until the cheese bubbles and starts to brown.
- This is a meal in one casserole but, as with many pasta dishes, a salad of Italian greens and a loaf of crusty bread would add the final polish.
- Suitable for OAMC. Treat it as you would treat lasagna.
TORTELLINI ITALIANO
The simple cream cheese toss and frozen tortellini team up to make this hot pasta dish oh so easy to make.
Provided by My Food and Family
Categories Home
Time 20m
Yield Makes 4 servings, 1-1/4 cups each
Number Of Ingredients 6
Steps:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, mix cream cheese spread, milk and seasoning until blended; set aside. Cook and stir vegetables in large nonstick skillet on medium heat 4 to 5 min. or until peppers are crisp-tender and peas are heated through. Add cream cheese mixture; cook and stir 2 min. or until heated through.
- Drain pasta. Add to skillet; stir to evenly coat.
Nutrition Facts : Calories 540, Fat 23 g, SaturatedFat 14 g, TransFat 0.5 g, Cholesterol 90 mg, Sodium 690 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 21 g
SUMMER GARDEN TORTELLINI
We love corn all year round, so when the vegetable stands and the vegetable truck start showing less corm, I feel sad! The sweetness really pops next to the cheese tortellinis and tastes a bit salty with the prosciutto. Gourmet Magazine, August 2007 edition.
Provided by Manami
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook tortellini in a pot of boiling salted water (2 tablespoons salt for 6 quarts water) according to package instructions.
- While tortellini boils, cook garlic, prosciutto, corn, 1/2 teaspoon salt, 1/4 teaspoon pepper, & crushed red pepper flakes (for that extra zing) in butter in a large heavy skillet over medium-high heat, stirring occasionally, until corn is just tender, 4 to 5 minutes.
- Meanwhile, chop tomatoes.
- Combine corn mixture and tomatoes in a large bowl.
- Reserve 1/4 cup pasta-cooking water, then drain tortellini and add to vegetables along with reserved cooking water and basil.
- Toss well and season with salt, pepper, crushed red pepper flakes, if needed, and Italian seasoning.
Nutrition Facts : Calories 377.5, Fat 16.8, SaturatedFat 9.5, Cholesterol 54.3, Sodium 213.9, Carbohydrate 50.1, Fiber 4.2, Sugar 4.8, Protein 11.2
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