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
CHEESE TORTELLINI WITH VEGETABLES
Make and share this Cheese Tortellini with Vegetables recipe from Food.com.
Provided by Dancer
Categories Cheese
Time 40m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- Spray a nonstick skillet with non-fat cooking spray.
- On medium heat, saute onion and pepper for about 10 minutes.
- Stir in chopped broccoli.
- Pour in the lemon juice and wine.
- Add the tarragon.
- Cover and cook over low heat for about 15 minutes.
- Prepare tortellini according to package directions while veggies are cooking.
- Stir the olive oil and sun-dried tomatoes with the veggie mixture.
- Serve over prepared tortellini.
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.
VEGETABLE CHEESE TORTELLINI
This side is so good, even kids eat it up and get nutritious vegetables in the process.-Jennifer Marriott, Batavia, New York
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Cook tortellini according to package directions, adding vegetables during the last few minutes., Meanwhile, in a small saucepan, combine the cheese spread, milk and pepper. Cook over low heat until heated through. Drain tortellini mixture and toss with cheese sauce.
Nutrition Facts :
ITALIAN TORTELLINI-VEGETABLE SALAD
Dinner ready in 25 minutes! Here's a pasta salad made with two types of tortellini and packed with veggies. Perfect if you love Italian cuisine.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 8
Number Of Ingredients 10
Steps:
- In large saucepan, cook and drain tortellini as directed on package, adding cauliflower and broccoli during last minute of cooking time. Rinse with cold water to cool; drain well.
- Meanwhile, in large bowl, mix tomatoes, onion, parsley, bell pepper and artichokes.
- Add tortellini, cauliflower and broccoli to salad; stir gently. Add dressing and reserved 1/4 cup artichoke liquid; toss to mix. Serve immediately, or cover and refrigerate until serving time.
Nutrition Facts : Calories 355, Carbohydrate 27 g, Cholesterol 75 mg, Fat 4, Fiber 4 g, Protein 10 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 8 g
VEGETABLES AND TORTELLINI WITH CREAM SAUCE
It looks complicated but this is actually a quick and hearty meal of veggies, tortellini, and cream sauce. This recipe is great for entertaining because you can put it together ahead of time and throw it under the broiler just before serving.
Provided by Bookwyrm
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 55m
Yield 6
Number Of Ingredients 14
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler on high heat. Lightly spray a large casserole pan with cooking spray.
- Bring a large pot of lightly salted water to a boil. Add tortellini and asparagus and cook in the boiling water until tortellini float to the top, 3 to 5 minutes. Drain, rinse in cold water, and set aside.
- Melt butter in a medium-sized pan over medium-low heat. Whisk in flour and cook until smooth, 1 to 2 minutes. Whisk in stock and nutmeg and heat until bubbly, about 5 minutes. Add cream and Parmigiano-Reggiano cheese. Heat until thick and bubbly, stirring constantly, about 3 minutes.
- Heat olive oil in a large pan over medium heat. Add garlic and cook for 1 minute. Add spinach and artichoke hearts. Cook and stir until heated through, about 5 minutes.
- Combine cooked tortellini-asparagus mixture and spinach mixture in the prepared casserole pan. Mix thoroughly but gently so tortellini don't get mashed. Pour white sauce over the mixture and top with Italian cheese blend.
- Cook under the broiler until cheese is melted and browned, 5 to 10 minutes. Remove from the oven and let sit 10 minutes before serving.
Nutrition Facts : Calories 727.6 calories, Carbohydrate 68.5 g, Cholesterol 121.2 mg, Fat 38 g, Fiber 7.4 g, Protein 32.2 g, SaturatedFat 20.4 g, Sodium 1466.7 mg, Sugar 5.3 g
TORTELLINI BAKE
One year I had so much summer squash, I was desperate for different ways to prepare it. That's when I came up with this recipe. Serve it as a side dish or on its own as a light meal. -Donald Roberts, Amherst, New Hampshire
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Cook tortellini according to package directions. Meanwhile, heat oil in a skillet; cook zucchini, yellow squash, onion, red pepper and seasonings until vegetables are crisp-tender. , Drain tortellini; combine with vegetable mixture, mozzarella and cream in a 1-1/2-qt. baking dish. , Bake, uncovered, at 375° until heated through, about 20 minutes. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 219 calories, Fat 10g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 362mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 2g fiber), Protein 10g protein.
TORTELLINI WITH ROASTED ROOT VEGETABLES
A few surprise seasonings and ready-to-cook cheese tortellini make this upscale take on pasta an veggies a cinch!
Provided by My Food and Family
Categories Recipes
Time 50m
Yield Makes 8 servings, 1 cup each.
Number Of Ingredients 5
Steps:
- Preheat oven to 450°F. Toss vegetables with 1/4 cup of the dressing and the Italian seasoning. Spread evenly into lightly greased foil-lined 15x10x1-inch baking pan.
- Bake 20 to 30 min. or until vegetables are crisp-tender. Meanwhile, cook tortellini as directed on package.
- Drain tortellini; place in large bowl. Add vegetables, cheese and remaining dressing; toss lightly.
Nutrition Facts : Calories 190, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 20 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 8 g
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