Cheese Tortellini With Vegetables Recipes

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VEGETABLE CHEESE TORTELLINI



Vegetable Cheese Tortellini image

This side is so good, even kids eat it up and get nutritious vegetables in the process.-Jennifer Marriott, Batavia, New York

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 5

1 package (9 ounces) refrigerated cheese tortellini
1 package (16 ounces) frozen California-blend vegetables, thawed
1/2 cup sharp cheddar or Swiss cheese spread
2 tablespoons milk
1/4 teaspoon pepper

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.

Nutrition Facts :

CHEESE TORTELLINI WITH SUMMER VEGGIES



Cheese Tortellini with Summer Veggies image

An easy tortellini recipe! Made with rich cheese tortellini, fresh sautéed zucchini, tomatoes, corn, and onion, and it's all coated in an herby marinara sauce. Quite easily a perfect summer dish!

Provided by Jaclyn

Categories     Main Course

Time 30m

Number Of Ingredients 12

20 oz. refrigerated three cheese tortellini
2 Tbsp extra virgin olive oil
1 medium yellow onion, (chopped (1 1/2 cups))
2 ears corn, (kernels cut from cobs (about 2 cups))
2 cups (12 oz) grape tomatoes
2 medium (12 oz total) zucchini, (sliced into half moons about 1/4-inch thick)
3 garlic cloves, minced ((1 Tbsp))
1 1/4 cups marinara sauce ((half of a 24 oz jar))
Salt (and freshly ground black pepper)
1/2 cup finely shredded parmesan cheese, (divided)
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley

Steps:

  • Bring a large pot of lightly salted water to a boil to cook tortellini, cook tortellini a minute shy of cook time according to directions on package. While water is coming up to a boil it's a good time to prep and cook the vegetables.
  • In a 12-inch saute pan or deep skillet heat olive oil over medium-high heat.
  • Add onion and saute 3 minutes. Add corn and saute 2 minutes more.
  • Add tomatoes then saute 3 minutes. Add zucchini and garlic and saute until veggies are tender and many of the tomatoes have burst, about 6 to 8 minutes longer (note that during this period it's about the right time to add the tortellini to pot of boiling water so they finish up at the same time).
  • Drain the tortellini while reserving about 1/4 cup of the pasta water.
  • Transfer tortellini and the marinara sauce to the pan with veggies. Cook and toss until tortellini is tender about 1 to 2 minutes. If needed add a splash of pasta water to thin.
  • Season with salt and pepper to taste. Toss in 1/4 cup parmesan, the basil and the parsley.
  • Serve right away topping individual servings with remaining 1/4 cup parmesan.

Nutrition Facts : Calories 406 kcal, Carbohydrate 58 g, Protein 17 g, Fat 14 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 34 mg, Sodium 803 mg, Fiber 7 g, Sugar 10 g, UnsaturatedFat 5 g, ServingSize 1 serving

TORTELLINI WITH VEGETABLES



Tortellini With Vegetables image

Sweet vegetables, cheese-filled pasta, and tangy garlic make this dish perfect for a summer afternoon picnic. This easy and quick recipe was adapted from a weight loss tracking website's newsletter.

Provided by lauralie41

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

1 medium red pepper, sliced
1 medium green pepper, sliced
1 medium oranges or 1 medium yellow sweet pepper, sliced
1 cup sugar snap peas or 1 cup green beans
1 large tomatoes, quartered
2 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, chopped
5 -6 fresh basil leaves, shredded
salt and pepper, to taste
2 cups cheese tortellini, dried
1/2 cup parmesan cheese, grated

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.

CHEESE TORTELLINI WITH VEGETABLES



Cheese Tortellini with Vegetables image

Make and share this Cheese Tortellini with Vegetables recipe from Food.com.

Provided by Dancer

Categories     Cheese

Time 40m

Yield 3 serving(s)

Number Of Ingredients 10

9 ounces cheese tortellini, frozen
1 teaspoon extra virgin olive oil
1 large red onion, sliced
1 large red pepper, sliced
2 tablespoons sun-dried tomatoes, chopped
2 cups broccoli, chopped
1/4 cup dry white wine
1/4 cup lemon juice, fresh
1 tablespoon tarragon
3 tablespoons parmesan cheese, grated

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.

VEGETABLES AND TORTELLINI WITH CREAM SAUCE



Vegetables and Tortellini with Cream Sauce image

It looks complicated but this is actually a quick and hearty meal of veggies, tortellini, and cream sauce. This recipe is great for entertaining because you can put it together ahead of time and throw it under the broiler just before serving.

Provided by Bookwyrm

Categories     Main Dish Recipes     Casserole Recipes     Vegetable

Time 55m

Yield 6

Number Of Ingredients 14

cooking spray
24 ounces frozen cheese tortellini
1 bunch asparagus, diced
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups vegetable stock
¼ teaspoon nutmeg
½ cup heavy whipping cream
½ cup shredded Parmigiano-Reggiano cheese
2 tablespoons olive oil
4 cloves garlic, minced
1 pound fresh spinach, stemmed and chopped
1 (15 ounce) can artichoke hearts, drained and quartered
2 cups shredded Italian cheese blend

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.

Nutrition Facts : Calories 727.6 calories, Carbohydrate 68.5 g, Cholesterol 121.2 mg, Fat 38 g, Fiber 7.4 g, Protein 32.2 g, SaturatedFat 20.4 g, Sodium 1466.7 mg, Sugar 5.3 g

TORTELLINI WITH FRESH VEGETABLES



Tortellini with Fresh Vegetables image

Toss together quick-cooking pasta, bell pepper, tomato and zucchini for an Italian-seasoned meatless meal.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 7

1 package (9 ounces) refrigerated cheese-filled tortellini
1 tablespoon olive or vegetable oil
1 medium bell pepper, cut into 1-inch pieces (1 cup)
2 cups chopped roma (plum) tomatoes (6 to 8 medium)
1 medium zucchini, cut lengthwise in half, then cut crosswise into slices (1 1/2 cups)
1/2 teaspoon Italian seasoning
1/2 teaspoon garlic salt

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.

Nutrition Facts : Calories 180, Carbohydrate 20 g, Cholesterol 60 mg, Fat 2, Fiber 3 g, Protein 8 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 250 mg

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.

BEEF AND CHEESE TORTELLINI BAKE RECIPE BY TASTY



Beef and Cheese Tortellini Bake Recipe by Tasty image

Here's what you need: olive oil, ground beef, salt, pepper, onion, garlic, dried oregano, dried thyme, dried parsley, crushed tomato, fresh basil, shredded mozzarella cheese, cheese tortellini

Provided by Camille Bergerson

Categories     Dinner

Yield 6 servings

Number Of Ingredients 13

1 teaspoon olive oil
1 lb ground beef
salt, to taste
pepper, to taste
½ cup onion, chopped
1 clove garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
2 teaspoons dried parsley
28 oz crushed tomato, 1 can
¼ cup fresh basil, sliced
2 cups shredded mozzarella cheese
1 ¼ lb cheese tortellini, cooked and drained

Steps:

  • Preheat oven to 375ºF (190ºC).
  • Add a teaspoon of olive oil to a heavy saucepan and brown the beef over medium-high heat. Season with salt and pepper.
  • Mix in the dried herbs. Move beef to one side of the hot pan and add in onions. Stir to soften, then add garlic.
  • Mix in crushed tomatoes. Bring to a boil and cook for 5-10 minutes, stirring occasionally. Taste and season with salt and pepper as necessary.
  • Remove from heat.
  • Spoon a thin layer of meat sauce in the bottom of a casserole dish. Layer as follows: tortellini, cheese, basil, sauce, tortellini, cheese, basil, sauce, and cheese.
  • Bake for 15-20 minutes, or until cheese is melted and bubbling.
  • Cool for several minutes and serve.
  • Enjoy!

Nutrition Facts : Calories 616 calories, Carbohydrate 46 grams, Fat 29 grams, Fiber 4 grams, Protein 41 grams, Sugar 8 grams

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