ONE POT CHEESE TORTELLINI WITH GARLIC BUTTER SAUCE
Quick and easy cheese tortellini recipe, loaded with garlic butter sauce. This 30 minute meal is made with simple ingredients in one pot.
Provided by Abeer
Categories Main Course
Time 30m
Number Of Ingredients 9
Steps:
- Boil tortellini, according to package instructions, in salted water. Drain and keep aside.
- In the same nonstick pot, heat butter and olive oil over medium high heat until butter is fully melted.
- Add garlic and saute until golden brown.
- Dissolve cornstarch in broth and pour this mixture in the pot.
- Mix in Italian seasoning, salt, pepper.
- Bring to a boil and let it cook, uncovered, until sauce thickens.
- Mix in the boiled tortellini until fully coated.
- Garnish with finely chopped fresh herbs like basil or parsley and sprinkle grated parmesan cheese. Enjoy!
Nutrition Facts : Calories 571 kcal, Carbohydrate 67 g, Protein 21 g, Fat 23 g, SaturatedFat 11 g, Cholesterol 84 mg, Sodium 1100 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving
TORTELLINI WITH CREAMY ROASTED GARLIC SAUCE
If you can't get enough garlic, then I urge you to try this easy recipe. Cook time does include the time it takes to roast the garlic. I guarantee you will be safe from vampires after consuming this dish!
Provided by yooper
Categories European
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- To roast your garlic, cut off the tops of the heads to expose the cloves (using a serrated knife will make this much easier).
- Place the heads in a square of aluminum foil with the head facing up.
- Drizzle with 1 or 2 tablespoons olive oil (2 tbsp for 2 heads).
- Seal the foil and roast for 1 hour.
- Let cool, and then separate heads into cloves and squeeze each clove to extract the garlic.
- Place the roasted garlic into a blender or food processor.
- Add the 1 tablespoon remaining olive oil and 1/4 cup cream and whirl until garlic is pulverized.
- Add the rest of the cream, sour cream, Parmesan cheese, salt and pepper.
- Whirl to combine.
- Sauce will be thick at this point. Set aside.
- Cook the pasta until al dente; drain.
- Melt the butter in a skillet.
- Add the pasta and toss with the butter until coated.
- Add the sauce, cook and stir until sauce becomes thin.
- Simmer for 10 minutes, stirring occasionally.
- Serve immediately with extra Parmesan cheese on top to desired taste.
- To make this a more substantial meal, you could add chopped cooked chicken or shrimp, broccoli or peas.
Nutrition Facts : Calories 647.6, Fat 40.4, SaturatedFat 22.6, Cholesterol 143, Sodium 492.9, Carbohydrate 54.5, Fiber 2.2, Sugar 1.2, Protein 18.6
CHEESE TORTELLINI WITH PREGO® ROASTED GARLIC AND HERB SAUCE
Tortellini with sausage and peas tossed with a sauce made with Prego® Roasted Garlic & Herb Italian Sauce, and cream served with Pepperidge Farm® Five Cheese Garlic Bread. Pair with a Caesar salad. For dessert serve warm blueberry almond crumble.
Provided by Allrecipes Member
Categories Pasta by Shape
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F for the bread.
- Heat the oil in a 12-inch skillet over medium heat. Add the garlic and cook until it's golden brown. Remove the garlic from the skillet and reserve. Add the sausage and cook until it's well browned, stirring often.
- Stir the sauce in the skillet and heat to a boil. Stir in the garlic, peas and cream. Reduce the heat to low. Cook and stir for 5 minutes or until the mixture is hot and bubbling.
- Cook the tortellini according to the package directions. Drain the tortellini well in a colander.
- Meanwhile, bake the bread according to the package directions.
- Stir the tortellini in the skillet. Sprinkle with the cheese. Cut the bread into 2-inch diagonal slices. Serve the bread with the tortellini.
Nutrition Facts : Calories 1442.2 calories, Carbohydrate 127.4 g, Cholesterol 193.4 mg, Fat 81.8 g, Fiber 12.9 g, Protein 50.5 g, SaturatedFat 33.1 g, Sodium 3087.4 mg, Sugar 20.5 g
TORTELLINI WITH ROASTED GARLIC SAUCE (APPETIZER)
This is a wonderful appetizer and a nice change from the usual chips and dip or crackers and spread combo. We especially loved the sauce! If you roast the garlic ahead of time, it all comes together rather quickly. I didn't heat the sauce after pureeing, just served it at room temperature. Note added 12/26/05: I agree with Marie Nixon's review that there is enough sauce for 2 packages of tortellini. I did actually make 2 packages, and there was plenty of sauce for that amount.
Provided by GaylaJ
Categories Christmas
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F Cut 1/2-inch off top of garlic and remove papery outer skin, leaving cloves intact. Wrap garlic in foil and bake 1 hour, or until tender when pierced with a sharp knife. Let stand until cool enough to handle.
- Cook tortellini according to package directions (do NOT overcook, best to undercook a bit). Rinse under cold water, drain well on paper towels. Heat 2 tablespoons oil in large nonstick skillet over medium heat(medium-high worked better for me). Add tortellini in batches to oil, cook and stir 3-5 minutes or until lightly golden. Add more oil if necessary. Drain on paper towels.
- Separate cooled garlic into cloves; pinch each clove so roasted flesh comes out and place in blender or food processor. Add mayonnaise, sour cream, Parmesan cheese and hot sauce. Cover and process until pureed and very smooth. Spoon into small saucepan; cook and stir over low heat until hot and bubbly. Transfer to small serving bowl.
- To serve, arrange tortellini on serving platter. Dip into Roasted Garlic Sauce.
Nutrition Facts : Calories 144.2, Fat 8, SaturatedFat 2.1, Cholesterol 15.8, Sodium 323.4, Carbohydrate 13.4, Fiber 0.5, Sugar 1.5, Protein 4.7
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- In a large pot, bring 2 1/2 cups broth to a boil. Add cheese tortellini. Return to a boil and cook until the tortellini float to the top of the water, about 3 minutes. The internal temperature of a tortellini should be 165ºF. Drain completely.
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