GARDEN TORTELLINI PRIMAVERA
This is a great dish which uses delicious summer squash and zucchini from the garden. It is very easy to make and tastes wonderful.-Mary Ann Dell, Phoenixville, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Cook tortellini according to package directions. Meanwhile, in a large skillet, saute yellow squash and zucchini in oil for 4-6 minutes or until crisp-tender. , Drain tortellini; transfer to a large bowl. Add the squash mixture, tomatoes, onions and pepper. Drizzle with salad dressing; toss to coat. Sprinkle with cheese and almonds.
Nutrition Facts : Calories 245 calories, Fat 9g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 468mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 4g fiber), Protein 11g protein.
SUMMER GARDEN TORTELLINI
I just love this is wonderful quick to serve pasta dish! Use your abundance of summer vegetables from your garden or local Farmer's Market! -- Adapted from Gourmet Magazine, August 2007 edition.
Provided by Bev I Am
Categories Cheese
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook tortellini in a pasta pot of boiling salted water according to package instructions.
- While tortellini boils, cook garlic, prosciutto, corn, 1/2 teaspoon salt, and 1/4 teaspoon pepper in butter in a large heavy skillet over medium-high heat, stirring occasionally, until corn is just tender, 4 to 5 minutes.
- 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 and pepper.
- Sprinkle with grated Parmesan if desired.
Nutrition Facts : Calories 552.3, Fat 20.9, SaturatedFat 11.6, Cholesterol 78.1, Sodium 409.1, Carbohydrate 76.8, Fiber 5.4, Sugar 5.3, Protein 18.9
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
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
CONNIE'S TORTELLINI SALAD
Toss satisfying cheese tortellini and mozzarella with refreshing veggies for a substantial potluck salad. Sometimes I keep a bowl of this in the fridge for family members to dig into when they need something fast. - Connie Eaton, Pittsburgh, Pennsylvania
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 16 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, cook tortellini according to package directions. Drain; transfer to a large bowl. Immediately add zucchini and dressing; toss to coat. Stir in the remaining ingredients. Serve warm or refrigerate and serve cold.
Nutrition Facts : Calories 260 calories, Fat 17g fat (5g saturated fat), Cholesterol 28mg cholesterol, Sodium 856mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.
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