Tortellini With Garden Vegetables Recipes

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.

Steps:

• Cook tortellini according to package to package directions until just tender.
• Drain, then rinse under cold running water.
• Drain again and transfer to large bowl.
• Add remaining ingredients and toss well to combine.
• Serve at room temperature or chilled.

Steps:

• 1. In a large saucepan bring 6 cups of water to a rolling boil.
• 2. Add pasta and cook 8 to 10 minutes or until tender.
• 3. Reserve 1/3 cup cooking liquid; drain pasta.
• 4. Meanwhile in a 12\" skillet heat oil over low heat for one minute.
• 5. Add the carrot and zucchini and gently saute for 5 minutes stirring occasionally.
• 6. Mix in tomato and peas; cook 5 minutes longer.
• 7. Add the pasta, cooking liquid and remaining ingredients.
• 8. Toss to combine and heat through about one minute.
• 9. Serve with additional parmesan cheese on the side.

Steps:

• 1. Cook tortellini according to pkg direction, just until tender. Drain and rinse with cold water. In a lg bowl, add remaining ingredients and toss. Serve at room temperature.

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.

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.