TORTELLINI WITH WHITE WINE PRIMAVERA
Who does not like pasta?? We love it, and especially prepared this way, yummy and good for you! COOKS NOTES: Feel free to alter quantities to suit your tastes, or what veggies are in season.
Provided by Bev I Am
Categories Brunch
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Set a pot of the water on high heat to boil, add a pinch or two of salt (to add flavor and help the water boil faster).
- When the water begins to simmer, set a large sauté pan on med-high heat with the oil in it.
- When the water boils, add the tortellini's to the water and set the timer for 7 minutes.
- By now the oil should be ready (you'll hear little popping sounds). Add the peppers, zucchini, scallions, asparagus, and garlic to the oil and stir, evenly coating the vegetables. Sauté for about two minutes.
- Add the tomatoes, salt, pepper, and Italian seasoning. Sauté for another minute or two, or until the tomatoes are beginning to get soft.
- Add the wine and reduce until most of the wine has evaporated, leaving enough to coat the vegetables and a little extra for the pasta. Set the pan aside and cover to keep it hot.
- The timer should have gone off for the tortellini. Check it by tasting one, if it feels a little tough to chew, it needs a little more time. Strain the tortellini well, then add it to pan, stirring over low heat for about a minute to absorb some of the sauce.
- Serve in a large bowl and sprinkle the Parmesan cheese liberally over top. Garnish with the parsley sprigs, or sprinkle freshly chopped or dried parsley over and around the bowl. If you have made crustinies, placing a few around the bowl (3-4) adds a nice touch.
Nutrition Facts : Calories 623.1, Fat 19.1, SaturatedFat 6.5, Cholesterol 53.2, Sodium 2276.6, Carbohydrate 72.7, Fiber 8.2, Sugar 8.5, Protein 23.3
TORTELLINI IN A WHITE WINE SAUCE
Make and share this Tortellini in a White Wine Sauce recipe from Food.com.
Provided by Martini Guy
Categories European
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- For the sauce:.
- Melt butter, stir in flour and cook over low heat without browning the flour. About 5 minutes.
- Remove mixture from heat and when it has stopped bubbling add the wine.
- Return to heat and stir constantly until mixture comes to a boil.
- Add cream and salt and pepper to taste.
- Simmer stirring occasionally for about 10 minutes and taste for seasoning.
- For the pasta:.
- Cook the tortellini to the "al dente" stage-tender but still a little chewy.
- Drain.
- Serve very hot either mixed or topped with the wine sauce per your preference.
- Top with generous amount of the grated Parmesan cheese.
- I like to serve in individual small casserole type dishes.
- Will also work with ravioli.
Nutrition Facts : Calories 670.7, Fat 52.6, SaturatedFat 32.5, Cholesterol 187, Sodium 319.2, Carbohydrate 35.5, Fiber 1.2, Sugar 1, Protein 11
TORTELLINI WITH PEAS AND PROSCIUTTO
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs.
- Meanwhile, heat a large skillet over medium heat. Add the olive oil and prosciutto and cook until crisp, 3 to 4 minutes. Stir in the garlic and tomato paste and cook until fragrant, about 1 minute. Ladle in about 1 cup of the pasta cooking water and simmer until reduced by about half, 3 to 4 minutes. Add the cream and simmer until slightly thickened, 2 to 3 minutes.
- About 2 minutes before the tortellini are done, add the peas to the boiling water and cook until just tender. Drain the tortellini and peas and add to the skillet, tossing to coat with the sauce. Stir in the parsley. Sprinkle with the parmesan cheese.
TORTELLINI WITH LIGHT ALFREDO SAUCE
Loaded with veggies and a nice alfredo-ish sauce--it's hard to believe this one is light! I'm sure you can swap veggies for whatever you have on hand.
Provided by smellyvegetarian
Categories < 30 Mins
Time 20m
Yield 1 1/2 cup serving, 4 serving(s)
Number Of Ingredients 10
Steps:
- Put a large pot of water on to boil, then add tortellini and veggies. Stir to keep from sticking and boil about 10 minutes (according to package directions).
- In a small saucepan combine broth, milk, and butter over med-high heat until butter melts, then add alfredo sauce mix.
- Whisk to dissolve powder, then cook over medium for five minutes.
- Add parmesan and whisk again for twenty seconds.
- Drain tortellini and veggies then place back in pan. Pour on the sauce and voila!
Nutrition Facts : Calories 78, Fat 4.1, SaturatedFat 2.3, Cholesterol 9.2, Sodium 261.9, Carbohydrate 6.8, Fiber 1.9, Sugar 2.1, Protein 4.5
RED AND WHITE TORTELLINI
Can't decide whether to serve tortellini with red or white sauce? Serve it with both. In this dish, the tortellini is combined in a white sauce which is then served on top of the red sauce. It creates a pretty presentation of the white surrounded by a red border. From the Best of Bridge, Aces cookbook.
Provided by lazyme
Categories < 60 Mins
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- To make Tomato Sauce:.
- Melt butter and saute garlic and onion until tender.
- Add tomato sauce and bring to boil.
- Reduce heat, cover and simmer 10 minutes.
- Cook tortellini according to package directions.
- To make Mushroom Sauce:.
- Melt butter and saute mushrooms and green onion until tender.
- Sprinkle with flour, and gradually stir in milk.
- Cook and stir over medium heat until mixture thickens to consistency of mushroom soup.
- Remove from heat.
- Stir in parmesan cheese, salt and pepper to taste.
- Add mushroom parmesan sauce to cooked, drained tortellini.
- TO SERVE:.
- Spread tomato sauce over bottom of a large shallow casserole.
- Spoon tortellini mushroom mixture on top leaving a red border of tomato sauce.
- Sprinkle with mozzarella cheese and additional parmesan cheese.
- Place under broiler until cheese is melted and golden.
- Serve immediately.
Nutrition Facts : Calories 677.8, Fat 33.9, SaturatedFat 19.8, Cholesterol 123.8, Sodium 1461.7, Carbohydrate 61, Fiber 3.9, Sugar 6.8, Protein 34.5
TORTELLINI WITH CREAMY MUSHROOM SAUCE
You can use any kind of tortellini, and mushrooms for this recipe. You can make this a vegetarian dish, or not.
Provided by Katanashrp
Categories Weeknight
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook the pasta until al dente, drain and return to the pan to keep warm.
- Meanwhile, heat the oil, add the mushrooms, and cook for 5 minutes.
- Add garlic and cook for 1 minute.
- Stir in the wine, and cook for another 5 minutes, or untill the liquid has reduced by half.
- Add cream, nutmeg and parsley and stir to combine.
- Cook for another 3-5 minutes, until the sauce has thickened slightly.
- Season with salt and pepper.
- Place tortellini on serving plates, spoon the sauce over and sprinkle with Parmesan
- Enjoy!
Nutrition Facts : Calories 753.7, Fat 49.3, SaturatedFat 23.1, Cholesterol 149.7, Sodium 422.6, Carbohydrate 57, Fiber 2.3, Sugar 1.6, Protein 17.2
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#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #main-dish #pasta #european #italian #dietary #low-sodium #low-in-something #pasta-rice-and-grains #ravioli-tortellini
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