Huntstomatoandbacontortellini Recipes
HUNT'SANDREG; TOMATO AND BACON TORTELLINI
Provided by Food Network
Time 25m
Yield 5 servings
Number Of Ingredients 9
Steps:
- Cook bacon in large saucepan or Dutch oven over medium-low heat until crisp. Remove bacon from pan, drain and discard all but 1 tablespoon drippings. Add garlic to drippings; cook 30 seconds or until fragrant.
- Add undrained tomatoes, tomato sauce and water; stir. Bring to a boil over high heat; stir in tortellini. Return to a boil; cover and simmer over medium-low heat 6 minutes or until tortellini is tender, stirring gently after 3 minutes.
- Add cream cheese; stir until completely melted. Stir in bacon and peas. Return to a boil; simmer 2 minutes. Sprinkle liberally with pepper, if desired.
HUNT'S® TOMATO AND BACON TORTELLINI
Seasoned tomatoes, peas and bacon combined with cheese tortellini in a creamy sauce. While any bacon will work in this recipe, smoky thick-sliced bacon produces the best results. To substitute ham for the bacon, cook garlic in 1 tablespoon olive oil and add 1 cup diced ham with the tomatoes, tomato sauce and water. Recipe may be prepared with refrigerated tortellini in place of frozen. Use a 20-oz package and increase water to 1-1/4 cups.
Provided by Hunts
Categories Vegetable
Time 25m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- Cook bacon in large saucepan or Dutch oven over medium-low heat until crisp. Remove bacon from pan, drain and discard all but 1 tablespoon drippings. Add garlic to drippings; cook 30 seconds or until fragrant.
- Add undrained tomatoes, tomato sauce and water; stir. Bring to a boil over high heat; stir in tortellini. Return to a boil; cover and simmer over medium-low heat 6 minutes or until tortellini is tender, stirring gently after 3 minutes.
- Add cream cheese; stir until completely melted. Stir in bacon and peas. Return to a boil; simmer 2 minutes. Sprinkle liberally with pepper, if desired.
TORTELLINI WITH SAUSAGE AND MASCARPONE
When I crave Italian comfort food on a busy night and don't have a lot of time to cook, this sausage tortellini skillet recipe is fast and yummy. You can have it on the table in less time than a takeout order. -Gerry Vance, Millbrae, California
Provided by Taste of Home
Categories Dinner
Time 18m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Prepare tortellini according to package directions. Meanwhile, in a large cast-iron or other heavy skillet, cook sausage over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. Stir in pasta sauce; heat through., Drain tortellini, reserving 1 cup cooking water. Add tortellini to sauce and enough reserved cooking water to reach desired consistency; toss to coat. Stir in Parmesan cheese; dollop with mascarpone cheese. If desired, sprinkle with red pepper flakes.
Nutrition Facts : Calories 637 calories, Fat 37g fat (17g saturated fat), Cholesterol 113mg cholesterol, Sodium 1040mg sodium, Carbohydrate 57g carbohydrate (11g sugars, Fiber 4g fiber), Protein 24g protein.
BUCATINI WITH ROASTED AND FRESH TOMATOES
Equally delicious warm or at room temperature, this pasta dish is great for a picnic.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 50m
Yield Serves 4 to 6
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees. In an 8-inch square baking dish, toss cherry tomatoes with 3 tablespoons oil; season with salt and pepper. Roast until bursting and charred in spots, 20 to 30 minutes. Meanwhile, on a rimmed baking sheet, toss bread with 2 tablespoons oil and Pecorino Romano; season with salt and pepper. Roast, tossing halfway through, until golden brown and crisp, about 12 minutes.
- Toss diced tomatoes, basil, and mint with remaining 2 tablespoons oil; season with salt and pepper. Bring a large pot of salted water to a boil. Add pasta; cook according to package directions until al dente. Reserve 1 cup liquid; drain.
- Return pasta to pot; toss with roasted tomatoes, their oil, and 1/2 cup reserved pasta water. (Tomatoes should coat pasta but not create much of a sauce.) Season with salt and pepper. Divide among plates, then give each a dollop of ricotta, a spoonful of fresh-tomato mixture, and a sprinkle of croutons. Serve, garnished with a sprig or two of herbs, a generous drizzle of oil, and some cheese and pepper.
TO DIE FOR ZUCCHINI AND TOMATOES !!!!
OK this is sooooooooo Good. I could eat this 3 times a night and not get sick of it. Zesty and spicy and very tasty.The tomatoes really add to the flavor
Provided by Shirl J 831
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Chop finely the onion.
- Slice the zucchini (not to thick).
- Saute the zucchini with the onion, garlic.
- Add all your seasonings.
- Saute this for a few minutes in a pan sprayed with butter pam.
- Do not saute too long as you do not want the zucchini soft.
- Add the tomatoes and simmer few minutes.
- Remove from heat and serve on plates adding parmesan cheese on top.
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