TORTELLINI WITH VEGETABLES
Sweet vegetables, cheese-filled pasta, and tangy garlic make this dish perfect for a summer afternoon picnic. This easy and quick recipe was adapted from a weight loss tracking website's newsletter.
Provided by lauralie41
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a medium saucepan cook tortellini in boiling water until just tender. Drain and set aside.
- Heat oil in a saute pan or medium sized pan and add onion. Cook until translucent than add garlic, peppers, basil, and beans. Continue cooking until peppers become slightly soft.
- Toss the vegetable mixture with the drained tortellini, toss well, top with parmesan cheese and serve.
HARVEST VEGETABLE TORTELLINI
Make and share this Harvest Vegetable Tortellini recipe from Food.com.
Provided by Pimienta
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cook tortellini according to package directions.
- Meanwhile, heat oil over high heat and cook onion and mushrooms for 5 min., stirring often.
- Lower heat to medium-high and stir in flour. Add zucchini, sweet peppers, corn and garlic. Cook, stirring often, for 5 minute.
- Add evaporated milk, pepper and salt. Cook, stirring, for 5 minutes or until thickened.
- Drain tortellini and add to vegetable mixture. Mix with half of the Parmesan and the basil.
- Serve sprinkled with remaining Parmesan.
Nutrition Facts : Calories 558.2, Fat 16.8, SaturatedFat 7.3, Cholesterol 63.5, Sodium 778, Carbohydrate 79.5, Fiber 6.2, Sugar 6.6, Protein 25.9
ITALIAN HARVEST VEGETABLE SOUP
As published in Delicious Living in March 2010. If my Grandmother had been Italian, she would have made this soup. It is as wholesome and delicious as it is beautiful. Prep tip: If you don't have fresh spinach, you can use one 10-ounce box frozen chopped spinach, thawed and squeezed dry.
Provided by Miss_Elaine
Categories Low Protein
Time 1h5m
Yield 8 , 8 serving(s)
Number Of Ingredients 16
Steps:
- Chop celery, carrots, and onion into 1/2-inch dice.
- Heat oil on medium-high in a large, heavy-bottom stockpot. Add celery, carrots, and onion. Sauté until edges are golden brown, about 10 minutes.
- Reduce heat to medium and add garlic and bell peppers. Stir frequently for 1-2 minutes, then add water, tomatoes, corn, fennel, oregano, thyme, and rosemary.
- Bring to a boil, then reduce heat and simmer 30-40 minutes. Add spinach and zucchini, simmer another 5 minutes, salt and pepper to taste, and serve.
Nutrition Facts : Calories 120, Fat 4.3, SaturatedFat 0.4, Sodium 63.8, Carbohydrate 19.9, Fiber 4.6, Sugar 5.7, Protein 3.6
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
HARVEST VEGETABLE SCALLOP
Make and share this Harvest Vegetable Scallop recipe from Food.com.
Provided by RecipeNut
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- In 12X8 inch baking dish, combine carrots, broccoli and 2/3 cup French's Fried Onions.
- Tuck potato slices into vegetable mixture at an angle.
- Dot vegetables evenly with cheese spread.
- Pour milk over vegetables; sprinkle with seasonings as desired.
- Bake, covered, at 375 degrees for 30 minutes or until vegetables are tender.
- Top with remaining 2/3 cup onions; bake, uncovered, 3 minutes or until onions are golden brown.
- Microwave Directions: In 12X8 inch microwavable dish, prepare vegetables as above.
- Top with cheese spread, milk and seasonings as above.
- Cook, covered, at HIGH 12 to 14 minutes or until vegetables are tender, rotating dish halfway through cooking time.
- Top with remaining onions; cook, uncovered, 1 minute.
- Let stand 5 minutes.
VEGAN VEGETABLE TORTELLINI WITH GARLIC BUTTER SAUCE
A really simple vegan tortellini that takes no more than fifteen minutes to prepare but tastes great.
Provided by culture-chic
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place tofu, eggplant, semi-dried tomatoes, zucchinis, shallots, 3 cloves garlic, lemon juice, olive oil, parsley and salt in pepper in food processor. Process until a fine mixture is produced. You don't want the mixture to be too chunky - it should have a ricotta-like consistency.
- Place one teaspoon of tofu mixture in the middle of a wanton wrapper. Brush sides of wrapper with water and place another wrapper on top. Firmly press down on all sides to ensure that the wrappers are sealed - if wrappers aren't sealed firmly, water will enter and produce a soggy tortellini. Using two wanton wrappers per individual tortellini makes a larger piece, so you may want to use one wrapper and fold over to make smaller pieces of tortellini.
- Continue step two until all wanton wrappers have been used.
- In a large pot, boil water and add some salt and olive oil.
- In batches of about ten, place tortellini into boiling water. The tortellini is ready when the pieces rise to the top of the pot, much like when cooking gnocchi. Continue process until all tortellini is cooked.
- In a separate pan, add butter and garlic. You may need to adjust the measurements of butter and garlic depending on your tastes. Be sure not to let the garlic over-brown as this will produce a bitter taste and spoil the dish. Cook for about two minutes, or until all butter is melted. At this stage I like to add a cup of baby spinach to the butter/garlic sauce, but you can omit this if you like.
- Serve tortellini with garlic butter sauce on top.
Nutrition Facts : Calories 253, Fat 13.5, SaturatedFat 2.1, Sodium 311.1, Carbohydrate 29.3, Fiber 11.1, Sugar 12.2, Protein 10.7
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