Cheese Tortellini With Summer Veggies Recipes

VEGETABLE CHEESE TORTELLINI

Steps:

• Cook tortellini according to package directions, adding vegetables during the last few minutes., Meanwhile, in a small saucepan, combine the cheese spread, milk and pepper. Cook over low heat until heated through. Drain tortellini mixture and toss with cheese sauce.

CHEESE TORTELLINI PRIMAVERA

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.

CHEESE TORTELLINI WITH VEGETABLES

Steps:

• Spray a nonstick skillet with non-fat cooking spray.
• On medium heat, saute onion and pepper for about 10 minutes.
• Stir in chopped broccoli.
• Pour in the lemon juice and wine.
• Add the tarragon.
• Cover and cook over low heat for about 15 minutes.
• Prepare tortellini according to package directions while veggies are cooking.
• Stir the olive oil and sun-dried tomatoes with the veggie mixture.
• Serve over prepared tortellini.

THREE CHEESE TORTELLINI WITH SUMMER SQUASH & FRESH BASIL

Steps:

• Cook tortellini according to package directions. Drain; keep warm.
• Melt butter in 12-inch skillet over medium heat until sizzling. Add onions and garlic. Sauté 2-3 minutes or until fragrant. Add zucchini, squash, salt, and dried parsley. Cook, stirring occasionally, 5-8 minutes or until vegetables are lightly browned and crisply tender. Add cooked tortellini. Toss together until combined.
• Place into serving dish. Sprinkle with Parmesan cheese and basil.

TORTELLINI WITH FRESH VEGETABLES

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.

TORTELLINI WITH VEGETABLES

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.