TORTELLINI SALAD WITH SUN-DRIED-TOMATO AND BALSAMIC
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees F.
- Bring a pot of salted water to a boil for the tortellini. Place the peppers in a roasting pan and roast in preheated oven, checking every 15 minutes, and turning them with tongs until the skin is fully wrinkled and charred black. White the peppers are roasting, boil tortellini until al dente, drain, and set aside to cool. Put the charred peppers into a bowl filled with a couple of inches of ice water. Once cooled, you can then use your fingers to work quickly to slip off and discard the skins of the peppers while they are in the water. Transfer them to a plate, peel away any remnants of the charred skins, slice open and remove the stem and seeds, then julienne the peppers and set aside.
- Through the feed opening of a running blender, add scallions, garlic cloves, sun-dried tomatoes, and 1/2 cup of the fresh basil leaves (packed), reserving the rest of the basil. Add the vinegar and blend until a paste is formed, then leaving the blender running, add the olive oil in a slow steady stream allowing the mixture to emulsify. Season the dressing with salt and pepper, to taste.
- Julienne the rest of the basil (except for the sprigs for garnish). Toss with the tortellini, julienned red bell peppers, and dressing. Transfer to serving dish and decorate with reserved basil sprigs. Can be served at room temperature or chilled.
TORTELLINI WITH PESTO AND SUN-DRIED TOMATOES
Garlicky pesto and rich sun-dried tomatoes make this tortellini irresistable. This is an easy dish for a picnic, potluck or dinner tonight. Try it with a salad and toasted garlic bread.
Provided by Kaccy G.
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cook tortellini according to package directions.
- Drain and toss with pesto, sun-dried tomatoes, chopped basil and cheese.
- Serve hot or at room temperature.
PESTO TORTELLINI ALFREDO
This pesto tortellini Alfredo is a quick and easy recipe packed with a lot of flavor. Perfect for a weeknight meal when you're rushed for time or don't feel like putting in too much effort to cook. I put it together one night with what I had on hand in the fridge.
Provided by karen_r510
Categories World Cuisine Recipes European Italian
Time 20m
Yield 2
Number Of Ingredients 6
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, 4 to 6 minutes. Drain.
- While the tortellini is cooking, combine Alfredo sauce, broccoli, and sun-dried tomatoes in a covered saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, until broccoli is tender-crisp, about 6 minutes.
- Serve cooked tortellini with Alfredo sauce spooned over the top. Garnish with Parmesan cheese and season with pepper.
Nutrition Facts : Calories 763.2 calories, Carbohydrate 67 g, Cholesterol 103.4 mg, Fat 46.2 g, Fiber 4.8 g, Protein 25.8 g, SaturatedFat 19.2 g, Sodium 1665.8 mg, Sugar 7.5 g
TORTELLINI WITH BABY SPINACH AND SUN-DRIED TOMATOES
This is a super quick, yet very tasty pasta supper. I didn't add any extra olive oil to my sauce, but rather used the oil that was clinging to the sundried tomatoes after they were drained. If your tomatoes are not canned or jarred with basil leaves like mine are, please feel free to add some more fresh basil according to your taste. Also, you may use 1 pound of your favorite tortellini. I use cheese filled to keep this vegetarian, but tri-colored or meat filled will make a nice substitution
Provided by Kozmic Blues
Categories Spinach
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil.
- Heat a large deep skillet or saucepan over medium/medium high heat.
- Add sun dried tomatoes and saute for about 30 seconds.
- Next, add garlic and crushed red pepper and cook for about 45 more seconds, careful not to let the garlic burn.
- Add tomatoes and stir together.
- Let sauce come to a boil, reduce heat to low, then cover and let simmer while pasta water comes to a boil.
- Boil pasta according to package directions (about 6-8 minutes).
- While pasta finishes cooking, add spinach to the sauce.
- I end up using about 1/2 of a 10 oz bag.
- Give spinach leaves a stir and then place lid back on the sauce to let the leaves wilt slightly.
- As pasta finishes cooking, ladle a couple scoops of sauce into serving bowl.
- Drain tortellini, and add to bowl with a couple more ladles of sauce overtop.
- Toss to combine.
- I always have some sauce left over which I keep on the side for dunking in bread.
- Top tortellini with grated cheese and serve!
PASTA WITH SUN-DRIED TOMATO PESTO
This quick and easy pasta dish proves that simple is best! All you need are tortellini, sun-dried tomatoes, half-and-half, Parmesan and chopped walnuts.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Cook pasta as directed on package, omitting salt. Meanwhile, drain tomatoes, reserving half the oil. Process tomatoes and reserved oil in food processor or blender until smooth. Add cheese and nuts; process 30 sec. or until blended. Transfer to small saucepan.
- Add half-and-half; stir. Cook on medium heat until 3 to 5 min. or heated through, stirring occasionally.
- Drain pasta; place in large bowl. Add sauce; toss to coat.
Nutrition Facts : Calories 530, Fat 30 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 50 mg, Sodium 650 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 20 g
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