TORTELLINI PRIMAVERA
Provided by Ree Drummond Bio & Top Recipes
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Bring a pot of water to a boil. Cook the tortellini in the boiling water for a couple of minutes less than the package directions call for. Drain and set aside.
- Melt the butter in a large skillet over medium-high heat. Add the garlic and onions and stir and cook for 1 minute. Add the cauliflower, carrots and asparagus and stir and cook 1 minute. Splash in the broth, then cook until the liquid reduces a bit, 2 to 3 minutes. Stir in the Parmesan and cream and cook until hot. Stir in the peas, ham and some salt and pepper and continue cooking to allow the peas and ham to heat up in the sauce. Add the basil and heat; stir in the tortellini. Check for seasoning, adding more if needed, and serve with extra Parmesan and basil.
TORTELLINI PRIMAVERA WITH GORGONZOLA SAUCE
This is a nice vegetarian tortellini pasta option. The Gorgonzola cheese gives it a hearty flavor, and my kids like it.
Provided by 3Beauties
Categories Main Dish Recipes Pasta Pasta Primavera Recipes
Time 35m
Yield 6
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Cook both kinds of tortellini in the boiling water until they float, 3 to 5 minutes. Drain, return to the pot, and keep warm.
- Heat olive oil in a large skillet over high heat. Cook and stir snow peas, mushrooms, carrots, green onions, garlic, and salt until vegetables are tender-crisp, about 3 minutes. Pour vegetable mixture into the pot with the cooked tortellini and toss.
- Add cream, 1/2 the Gorgonzola cheese, butter, and pepper to the pot with the pasta mixture. Cook over medium heat until heated through and cheese has melted, about 5 minutes. Sprinkle remaining Gorgonzola cheese on top and serve immediately.
Nutrition Facts : Calories 514.3 calories, Carbohydrate 41.7 g, Cholesterol 99 mg, Fat 31.9 g, Fiber 3.8 g, Protein 17.3 g, SaturatedFat 16.9 g, Sodium 745.1 mg, Sugar 4.8 g
TORTELLINI WITH GARLIC CREAM SAUCE
Make and share this Tortellini With Garlic Cream Sauce recipe from Food.com.
Provided by kzbhansen
Categories Brunch
Time 30m
Yield 1 dish, 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Cook tortellini according to the package directions; set aside.
- In a large pan, heat oil and butter. Sauté garlic 2 minutes.
- In a cup stir together half and half, broth, and cornstarch; pour into skillet.
- Bring to a boil, reduce heat and simmer 3 minutes.
- Stir in the herbs, olives, garlic, and tortellini; cook 2 minutes to heat through.
- Serve.
Nutrition Facts : Calories 480.6, Fat 26.4, SaturatedFat 12.2, Cholesterol 75.8, Sodium 880.5, Carbohydrate 46.9, Fiber 2.5, Sugar 1.1, Protein 15.1
CREAMY TORTELLINI PRIMAVERA
This creamy meal-in-one calls for just a few ingredients, including store-bought pasta, so it's a snap to put together. "It's a wonderful salad when zucchini and squash are in great abundance," notes Mary Ann Dell of 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; place in 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 247 calories, Fat 9g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 463mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 5g fiber), Protein 11g protein. Diabetic Exchanges
TORTELLINI PRIMAVERA
This is a quick pasta salad that is kicked up a notch by using tortellini instead of regular pasta. It is great for a cook-out or potluck because it doesn't include mayonnaise.
Provided by Happyschmoopies
Categories Salad 100+ Pasta Salad Recipes Tortellini Pasta Salad Recipes
Time 4h30m
Yield 5
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Cook tortellini at a boil until tender yet firm to the bite and filling is warmed through, 5 to 7 minutes; drain.
- Stir cooked tortellini, tomatoes, broccoli, yellow bell pepper, Parmesan cheese, and pepperoni together in a bowl. Pour in 1 cup Italian dressing and toss to coat. Cover and refrigerate for at least 4 hours. If salad looks dry, stir in an additional 1/4 cup Italian dressing before serving.
Nutrition Facts : Calories 762.4 calories, Carbohydrate 64.2 g, Cholesterol 92.3 mg, Fat 44.8 g, Fiber 4.4 g, Protein 29.2 g, SaturatedFat 14.6 g, Sodium 2160.5 mg, Sugar 8.9 g
CHEESE TORTELLINI PRIMAVERA
My pasta with veggies is quick enough for a weeknight dinner with the kids but also elegant when you have a dinner party with grownups. -Christine Hadden, Whitman, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a large microwave-safe bowl, combine broccoli and 1/4 cup water; microwave, covered, on high for 2-3 minutes or until tender. Cool slightly; drain. Repeat with asparagus and remaining water., Cook tortellini according to package directions; drain. In a small bowl, whisk flour and broth until smooth., Cut orange pepper, zucchini and yellow squash into 1/4-in.-thick strips. In a large skillet, heat butter over medium heat. Add vegetable strips; cook and stir 6-8 minutes or just until crisp-tender. Add green onions and garlic; cook 1 minute longer. Stir broth mixture to combine; stir into vegetables. Bring to a boil. Reduce heat; simmer, uncovered, 1-2 minutes or until sauce is slightly thickened, stirring occasionally., Add broccoli, asparagus, tortellini, 1/2 cup cheese, pepper and salt; heat through, tossing gently to combine. If desired, serve with additional cheese.
Nutrition Facts : Calories 436 calories, Fat 17g fat (9g saturated fat), Cholesterol 62mg cholesterol, Sodium 875mg sodium, Carbohydrate 53g carbohydrate (5g sugars, Fiber 5g fiber), Protein 21g protein.
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Ratings 11Category Main CourseCuisine ItalianTotal Time 15 mins
- Bring a large pot of water to boil. Add in the tortellini and veggies. Cook for 4-5 minutes until al dente. Drain, reserving 1/2 cup of cooking liquid, and set aside.
- Return the pot to the stove and heat butter over medium heat. Add garlic and cook for 1 minute. Whisk in flour and cook until lightly browned, about 2 minutes. Add in the broth and bring mixture to simmer. Turn off heat and stir in cheese and thyme until combined. Season with salt and pepper to taste.
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5/5 (3)Category Main CourseCuisine AmericanTotal Time 35 mins
- Boil a large, salted pot of water for the pappardelle and it cook al dente according to package directions.
- Add the soffritto base (make sure to get some of the oil as well as the vegetables) to a skillet over medium-high heat. Add the asparagus, peas, bell pepper, zucchini, and garlic to the skillet and sauté, stirring often, for 5 minutes or until the vegetables are tender-crisp. Remove the vegetables from the skillet (I just add them to a bowl).
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