10 Minute Greek Cheese Tortellini Recipes

10 MINUTE GREEK CHEESE TORTELLINI

Steps:

• In a large pot of boiling water, add 1/2 Tablespoon of salt and start cooking the tortellini.
• In another skillet over medium heat. Add the olive oil and start sautéing the garlic and tomatoes for 1 minute.
• Then add in the lemon zest and half of the fresh herbs. Sauté them for another minute.
• Remove the tortellini from the boiling water and reserve a cup of that cooking water, set it aside.
• Toss the tortellini with the garlic tomato mixture and add in 1/4 cup of the pasta cooking water. Lower the heat so that the water is simmering, but not boiling vigorously.
• Season the pasta with a pinch of salt and pepper.
• Add in a few crumbles of feta (about half the amount) and gently toss the pasta together.
• If you feel the pasta is dry, keep adding the pasta cooking water 1/4 cup at a time and allow it to cook over low heat to thicken up.
• The sauce should be ready in no longer than 3 minutes, and the pasta should be fully cooked.
• At that point, turn off the heat, sprinkle the remaining extra herbs, lemon juice and feta cheese on the top and serve.

COLD GREEK TORTELLINI SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook tortellini in the boiling water until tender yet firm to the bite, 6 to 7 minutes. Drain well and transfer to a large bowl.
• Add tomatoes, cucumbers, bell peppers, red onion, Kalamata olives, and feta cheese. Add salad dressing and mix thoroughly.
• Chill in the refrigerator for 2 hours before serving.

GREEK TORTELLINI SKILLET

Steps:

• Cook tortellini according to package directions. Meanwhile, in a large skillet, cook the beef, zucchini and onion over medium heat until meat is no longer pink; drain., Drain tortellini; add to skillet. Stir in the marinara sauce, water and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Add the tomatoes, cheese, olives and 1 tablespoon basil. Sprinkle with remaining basil.

10-MINUTE TORTELLINI

Steps:

• Boil the pasta for 2 mins until just cooked. Meanwhile, heat the oil in the frying pan and sizzle the tomatoes until they start to blister.
• When pasta is cooked, drain it quickly, reserving some cooking water. Put the tomatoes back on a high heat. Tip in the pasta, parsley, a splash of cooking water and most of the parmesan. Bubble everything together, season with black pepper and salt if you want. Serve with remaining parmesan.