SPINACH AND TORTELLINI SALAD
Enjoy this as an entree or a side salad on a warm summer evening. Try it with garlic breadsticks.
Provided by lvich
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
- In a large bowl, combine the tortellini, spinach, cheese, tomatoes and olives. Add enough salad dressing to coat. Toss and season with salt and pepper.
Nutrition Facts : Calories 377.1 calories, Carbohydrate 33.1 g, Cholesterol 17.2 mg, Fat 23.2 g, Fiber 5.3 g, Protein 13.1 g, SaturatedFat 5.4 g, Sodium 1420.2 mg, Sugar 5.6 g
CHERRY TOMATOES STUFFED WITH OLIVES
Provided by Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Wash the tomatoes and cut a thin slice off the bottom of each one so they will sit upright. Use a sharp paring knife or the tip of a small spoon to scoop out the flesh.
- Slice both varieties of olives into thin matchsticks and combine. Fill the tomatoes with the olives and serve.
SPINACH TORELLI WITH CHERRY TOMATOES AND BLACK OLIVES
Steps:
- In a 12-inch skillet, heat 1 quart of olive oil until it reaches 375 degrees F.
- Season the eggplant cubes with salt and pepper, and then dredge them in flour. When the oil is at the right temperature, add the eggplant and fry until golden brown. Remove with a slotted spoon and set aside to drain on paper towels.
- Cook the pasta in a large pot of boiling, salted water until al dente.
- Heat 1/4 cup olive oil in a medium saucepan over medium heat. Add the garlic and suate for 1 minute. Then add the anchovy fillets, cherry tomatoes, black olives, capers, and basil, and saute for 2 minutes.
- Once the pasta is cooked, immediately drain it, and add it to the saucepan. Toss pasta with tomato mixture, and let flavors combine for 2 minutes.
- To plate, divide the pasta among 2 plates, and spoon the extra sauce on top. Leave room on the side of each plate for the star-shaped tomatoes, and then spoon the eggplant on top of the tomato stars.
CHERRY TOMATOES AND OLIVE SALAD
Steps:
- In a medium bowl whisk together olive oil, vinegar and dressing mix.
- Add cherry tomatoes, olives, basil and sliced scallions to bowl. Toss to combine.
SPINACH AND RICOTTA TORTELLINI
Ricotta and spinach make the most classic vegetarian pairing in Italian cooking. In the traditional tortellini di magro, it's used also as filling for tortellini, the famous ring-shaped stuffed egg pasta from Bologna served in a clear beef stock for Christmas or any special occasion. This version, with green spinach dough and a vegetarian filling is a very much appreciated alternative to the classic recipe. Serve with your favorite sauce. Great with a simple butter and sage sauce or with your regular tomato sauce.
Provided by Alemarsi
Categories World Cuisine Recipes European Italian
Time 1h43m
Yield 16
Number Of Ingredients 9
Steps:
- Place spinach, water, and a pinch of salt in a pot over medium-high heat; cover pot and cook until spinach is completely wilted, 2 to 3 minutes. Drain and squeeze out all the water; let spinach cool to room temperature in a colander.
- Soften ricotta cheese in a large bowl using a fork until creamy.
- Squeeze out any excess water from the cooled spinach. Finely chop spinach with a knife or process in a blender. Transfer to the bowl with ricotta. Add Parmesan cheese, egg, nutmeg, salt, and pepper; mix well.
- Divide pasta dough into 6 equal pieces. Take 1 piece and cover the rest with plastic wrap. Flatten the piece between your palms and press through the widest setting of your pasta machine. Sprinkle flour over flattened pasta dough, fold in half lengthwise, and run through the pasta machine again. Repeat this process 3 or 4 times, always flouring, folding, and passing through the widest setting until dough is smooth and even in size.
- Change pasta machine to the middle setting and pass dough through. Move pasta machine setting to the next to the last setting and pass dough through. Cut the sheet in half, widthwise. Pass each half through the pasta machine in the thinnest and last setting, creating 2 long and very thin sheets; gently transfer to a floured work surface, trimming edges. Cut into 2 even rectangles.
- Cut dough into 1 1/2-inch squares. Drop a teaspoon of ricotta filling in the middle of each square. Brush the edges with water and fold over diagonally into a triangle shape. Press well to squeeze out any air. Stretch the 2 ends of the triangle and a fold them together, wrapping them around your finger; seal. Gently fold back the top corner.
- Transfer the tortellini to a floured plate or work surface. Proceed the same way with remaining dough and filling. Let tortellini stand for 30 minutes.
- Bring a pot of generously salted water to a boil; cook tortellini, working in batches, until they float, 6 to 7 minutes.
Nutrition Facts : Calories 167.1 calories, Carbohydrate 26.4 g, Cholesterol 19.2 mg, Fat 3.2 g, Fiber 1.3 g, Protein 8.4 g, SaturatedFat 1.6 g, Sodium 132.7 mg, Sugar 0.6 g
CHEESE TORTELLINI WITH CHERRY TOMATOES
This simple and delicious pasta dish is adapted from Vegetarian Times magazine. One thing I didn't change was the onion powder - I rarely cook with it, and I didn't substitute it here only because I was out of fresh onions. I am glad I didn't, since I think this is one case where the dry powder really works better. It blends with and thickens the olive oil to make a sauce with great flavor. I served this with a tossed salad and some warm French bread with dipping oil and it was a quick and wonderful meal.
Provided by Vino Girl
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook tortellini according to package instructions; drain and set aside.
- While the pasta cooks, gather and cut up the vegetables and other ingredients.
- Heat the olive oil and garlic in a large pan over medium heat for about one minute.
- Add tomatoes, onion powder, salt, and pepper to the pan and saute for about 5 minutes.
- Add spinach, parsley and basil to the pan and cook for about 2 minutes more.
- Gently stir in the tortellini and cook for 2-3 more minutes.
- Remove from heat and top with parmesan cheese.
Nutrition Facts : Calories 118.9, Fat 8.9, SaturatedFat 2.1, Cholesterol 5.5, Sodium 135.4, Carbohydrate 6.8, Fiber 2.1, Sugar 2.8, Protein 4.6
CREAMY SPINACH TORTELLINI
Delicious tortellini is dressed up with tomatoes, mushrooms, spinach and a rich creamy sauce. A favorite pasta dish in our family!
Provided by JENNIFERVAN77
Categories World Cuisine Recipes European Italian
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Cook tortellini according to package directions.
- Heat butter in a large skillet over medium heat. Stir in onion; cook until soft and translucent. Mix in cream cheese, parmesan, milk, mushrooms, and spinach.
- Gently mix in tortellini and cherry tomatoes with skillet contents; warm through, and serve.
Nutrition Facts : Calories 546 calories, Carbohydrate 40.2 g, Cholesterol 116.2 mg, Fat 35 g, Fiber 4.6 g, Protein 21.8 g, SaturatedFat 20.9 g, Sodium 670.6 mg, Sugar 4.8 g
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