Cheese Tortellini Primavera Recipes

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TORTELLINI PRIMAVERA



Tortellini Primavera image

Lots of fresh veggies meet pasta in this one-pot tortellini primavera. It's all tossed with a light and flavorful sauce for a delicious summertime dinner. This recipe is from the cookbook, Incredible One-Pot Cooking, by Megan Marlow and is being shared here with permission from the author.

Provided by April Anderson

Categories     Dinner

Time 30m

Number Of Ingredients 16

2 tablespoons olive oil
2 tablespoons butter
3 cloves of garlic, minced
1 medium red onion, thinly sliced
1 small zucchini, sliced into semicircles
1 small yellow squash, cut into semicircles
8 ounces cherry tomatoes
2 medium carrots, peeled and cut into thin matchsticks
1 medium green bell pepper, thinly sliced
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup chicken stock
1 pound frozen cheese tortellini
1/2 cup shaved Parmesan cheese, divided
Juice of 1/2 a lemon

Steps:

  • In a large skillet over medium heat, combine the oil and butter and allow the butter to melt.
  • Add the garlic and cook for 1 minute. Add the onion, zucchini, squash, tomatoes, carrots and bell pepper. Saute for 7 to 8 minutes, or until the vegetables are tender. Season them with Italian seasoning, salt, and black pepper.
  • Add the stock and tortellini. Cover the skillet and simmer for 5 to 6 minutes or until the tortellini is cooked through.
  • Stir in 1/4 cup of the Parmesan cheese and the lemon juice. Top the pasta with the remaining 1/4 cup of Parmesan cheese before serving.

Nutrition Facts : ServingSize 1/6 of recipe, Calories 379 calories, Sugar 4.7g, Sodium 689.2mg, Fat 16.5g, SaturatedFat 7.1g, UnsaturatedFat 8g, TransFat 0g, Carbohydrate 44.3g, Fiber 3.3g, Protein 14.9g, Cholesterol 47.9mg

TORTELLINI PRIMAVERA



Tortellini Primavera image

Provided by Ree Drummond Bio & Top Recipes

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 14

1 pound cheese tortellini
2 tablespoons salted butter
3 cloves garlic, minced
1 medium onion, finely diced
1 cup cauliflower florets (broken into small pieces)
3 carrots, peeled and diced
1 bunch asparagus, cut into pieces
1/2 cup chicken broth
1/2 cup grated Parmesan (powdered), plus more for serving
1/3 cup heavy cream
1 cup frozen peas
1 cup diced cooked ham
Salt and freshly ground black pepper
12 fresh basil leaves, chopped or cut into chiffonade, plus more for serving

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



Tortellini Primavera image

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

20 ounces refrigerated cheese tortellini
2 cups halved cherry tomatoes
1 ½ cups bite-sized broccoli florets
1 cup diced yellow bell pepper
¾ cup shredded Parmesan cheese
6 ounces pepperoni sausage, cubed
1 cup Italian-style salad dressing (such as Newman's Own®)
¼ cup Italian-style salad dressing (such as Newman's Own®)

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



Cheese Tortellini Primavera image

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

4 cups fresh broccoli florets
1/4 cup plus 2 tablespoons water, divided
1/2 pound fresh asparagus, trimmed and cut into 1-1/2-inch pieces
1 package (20 ounces) refrigerated cheese tortellini
2 tablespoons all-purpose flour
1 can (10-1/2 ounces) condensed chicken broth, undiluted
1 medium sweet orange or yellow pepper
1 medium zucchini
1 medium yellow summer squash
3 tablespoons butter
3 green onions, chopped
3 garlic cloves, minced
1/2 cup freshly grated Parmesan cheese
1/4 teaspoon pepper
1/8 teaspoon salt
Additional freshly grated Parmesan cheese, optional

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.

DECADENT TORTELLINI PRIMAVERA



Decadent Tortellini Primavera image

This decadent tortellini with spinach, mushrooms and tomatoes always brings compliments. Dressed up with fresh Parmesan cheese, no one even notices it's meatless! -Susie Pietrowski, Belton, Texas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 5 servings.

Number Of Ingredients 11

1 package (19 ounces) frozen cheese tortellini
1/2 pound sliced fresh mushrooms
1 small onion, chopped
2 teaspoons butter
2 garlic cloves, minced
2/3 cup fat-free milk
1 package (8 ounces) fat-free cream cheese, cubed
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 teaspoon Italian seasoning
1 large tomato, chopped
1/4 cup shredded Parmesan cheese

Steps:

  • Cook tortellini according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, saute mushrooms and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in milk; heat through. Stir in cream cheese until blended. Add spinach and Italian seasoning; heat through. , Drain tortellini; toss with sauce and tomato. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 341 calories, Fat 10g fat (5g saturated fat), Cholesterol 28mg cholesterol, Sodium 671mg sodium, Carbohydrate 41g carbohydrate (6g sugars, Fiber 4g fiber), Protein 23g protein. Diabetic Exchanges

TORTELLINI PRIMAVERA



Tortellini Primavera image

This creamy tortellini and vegetable pasta is a real crowd pleaser. To make it even quicker, use frozen chopped vegetables instead of fresh. Serve with: A green salad and whole-grain baguette.

Provided by EatingWell Test Kitchen

Categories     Healthy Tortellini Recipes

Time 25m

Number Of Ingredients 9

1 14-ounce can vegetable broth or reduced-sodium chicken broth
2 tablespoons all-purpose flour
1 tablespoon extra-virgin olive oil
3 cloves garlic, sliced
1 cup shredded fontina cheese or 3/4 cup shredded Parmesan cheese
1 tablespoon chopped fresh tarragon, dill or chives or 1 teaspoon dried tarragon
⅛ teaspoon salt
4 cups chopped vegetables, such as broccoli, carrots and snap peas, or 16-ounce bag frozen mixed vegetables
1 16-ounce package frozen cheese tortellini

Steps:

  • Put a large pot of water on to boil.
  • Meanwhile, whisk broth and flour in a small bowl. Heat oil in a large skillet over medium heat. Add garlic and cook, stirring, until just beginning to brown, 1 to 2 minutes. Add the broth mixture to the pan, bring to a boil and cook, stirring occasionally, until the sauce is thick enough to coat the back of a spoon, about 3 minutes. Remove from the heat and stir in cheese, tarragon (or dill or chives) and salt.
  • Add vegetables and tortellini to the boiling water; return the water to a simmer and cook until the vegetables and tortellini are tender, 3 to 5 minutes. Drain; add to the pan with the sauce and stir to coat.

Nutrition Facts : Calories 426.4 calories, Carbohydrate 55.3 g, Cholesterol 68.3 mg, Fat 15.3 g, Fiber 5.4 g, Protein 14.7 g, SaturatedFat 7.8 g, Sodium 608.5 mg, Sugar 5.1 g

TORTELLINI PRIMAVERA



Tortellini Primavera image

This creamy tortellini and vegetable pasta is a real crowd pleaser. To make it even quicker, use frozen chopped vegetables instead of fresh. Serve with: A green salad and whole-grain baguette

Provided by LeslieNY3912

Categories     One Dish Meal

Time 50m

Yield 1 1/4 cups, 5 serving(s)

Number Of Ingredients 9

14 ounces vegetable broth or 14 ounces reduced-sodium chicken broth
2 tablespoons all-purpose flour
1 tablespoon extra virgin olive oil
3 garlic cloves, sliced
1 cup shredded Fontina cheese or 3/4 cup shredded parmesan cheese
1 tablespoon chives or 1 teaspoon dried tarragon
1/8 teaspoon salt
4 cups chopped vegetables (such as broccoli, carrots and snap peas) or 16 ounces frozen mixed vegetables
1 (16 ounce) package frozen cheese tortellini

Steps:

  • 1.Put a large pot of water on to boil.
  • 2.Meanwhile, whisk broth and flour in a small bowl. Heat oil in a large skillet over medium heat. Add garlic and cook, stirring, until just beginning to brown, 1 to 2 minutes. Add the broth mixture to the pan, bring to a boil and cook, stirring occasionally, until the sauce is thick enough to coat the back of a spoon, about 3 minutes. Remove from the heat and stir in cheese, tarragon (or dill or chives) and salt.
  • 3.Add vegetables and tortellini to the boiling water; return the water to a simmer and cook until the vegetables and tortellini are tender, 3 to 5 minutes. Drain; add to the pan with the sauce and stir to coat.

TORTELLINI PRIMAVERA WITH GORGONZOLA SAUCE



Tortellini Primavera with Gorgonzola Sauce image

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

1 (8 ounce) package spinach and cheese tortellini
1 (8 ounce) package cheese tortellini
2 tablespoons olive oil
1 (8 ounce) package snow peas, trimmed
1 (4 ounce) package mushrooms, sliced
2 medium carrots, thinly sliced
2 green onions, cut into 2-inch pieces
1 large clove garlic, minced
½ teaspoon salt
1 cup light cream
1 (4 ounce) container crumbled Gorgonzola cheese, divided
¼ cup butter
freshly ground black pepper

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

CREAMY TORTELLINI PRIMAVERA



Creamy Tortellini Primavera image

A great dish to serve when you want to get a meal on the table in a hurry! You can substitute chicken or shrimp for the ham if you wish!

Provided by yooper

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons butter
1 onion, chopped
1 (16 ounce) bag baby carrots
3 celery ribs, sliced
1/2 cup ready-to-serve chicken broth
1/4 teaspoon black pepper
1 (16 ounce) bag frozen cheese tortellini
1/4 lb deli ham, cut into strips
1/2 cup heavy cream
1/2 cup grated parmesan cheese

Steps:

  • In a large saucepan, melt butter over medium-high heat. Add onion and cook to 5 minutes or until softened, stirring occasionally.
  • Add carrots, celery, chicken broth,6 and black pepper. Bring to a boil.
  • Reduce heat to low, cover, and simmer 8 to 10 minutes, or until carrots are tender.
  • Meanwhile, cook tortellini according to package directions. Drain, transfer to a large serving bowl, and cover to keep warm.
  • Stir ham and cream into carrot mixture and cook over low heat until just heated through.
  • Pour cream mixture over tortellini, add Parmesan cheese, and toss to combine.

Nutrition Facts : Calories 667.3, Fat 31.5, SaturatedFat 17.7, Cholesterol 131.1, Sodium 1313.2, Carbohydrate 69.1, Fiber 5.5, Sugar 8.5, Protein 28.1

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