TORTELLINI CARBONARA
This is a super quick and delicious recipe. Not low in fat but high in flavor. Fresh cheese-filled tortellini combined with cubed ham, onion and green peas in a rich, cream sauce. Serve with garlic bread and a salad. Enjoy!
Provided by KRISANN
Categories Meat and Poultry Recipes Pork
Time 45m
Yield 5
Number Of Ingredients 7
Steps:
- Melt the butter in a large skillet over medium heat. Stir in the onion and ham and saute for 5 minutes, or until onion is translucent.
- Pour in the half-and-half and the cheese, stirring frequently, until the sauce starts to thicken and bubble. Season with salt and pepper to taste and set aside.
- Fill a large pot with water and bring to a boil. Add the tortellini and cook to desired doneness, or according to package directions. Add the peas to the boiling tortellini in the final minute of cooking. Drain all from the water and toss with the ham and sauce mixture.
Nutrition Facts : Calories 583.4 calories, Carbohydrate 33.6 g, Cholesterol 132.6 mg, Fat 38.7 g, Fiber 3.6 g, Protein 27 g, SaturatedFat 22.1 g, Sodium 1168.5 mg, Sugar 3.6 g
TORTELLINI CARBONARA
Make and share this Tortellini Carbonara recipe from Food.com.
Provided by ammdmorrow
Categories < 30 Mins
Time 18m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Cook tortellini as directed on package; drain and set aside.
- Cook bacon in pan until crisp, remove bacon to paper towel; crumble when cool.
- Drain grease out of pan -reserve small amount.
- Saute garlic in left over grease. 1 minute.
- Return tortellini to pan. Add bacon, Parmesan cheese and remaining ingredients; toss gently.
- Serve immediately.
Nutrition Facts : Calories 777.3, Fat 45.4, SaturatedFat 21.1, Cholesterol 139.8, Sodium 1083.8, Carbohydrate 62.6, Fiber 2.6, Sugar 1.4, Protein 29.7
CREAMY TORTELLINI CARBONARA WITH PARMESAN
Ready-made pasta makes this quick and easy Creamy Tortellini Carbonara with Parmesan a perfect weeknight dish.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Prepare tortellini as directed on package, omitting salt.
- Meanwhile, cook cream cheese spread and milk in large skillet 3 to 5 min. or until cream cheese is melted and sauce is well blended, stirring constantly. Add ham and peas; cook and stir 3 to 5 min. or until heated through.
- Drain pasta. Add to sauce; mix lightly. Top with cheese.
Nutrition Facts : Calories 480, Fat 25 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 110 mg, Sodium 1080 mg, Carbohydrate 39 g, Fiber 4 g, Sugar 10 g, Protein 24 g
TORTELLINI CARBONARA
I've made this bacon, cream and Parmesan cheese pasta sauce for so many years and have always called it a carbonara. Low-and-behold, I recently found out it's actually more like an Alfredo sauce. In either case, it's absolutely heavenly and a great option for company! -Cathy Croyle, Davidsville, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Cook tortellini according to package directions; drain., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Pour off drippings., In same pan, combine cream, cheese, parsley and bacon; heat through over medium heat. Stir in tortellini. Serve immediately.
Nutrition Facts : Calories 527 calories, Fat 36g fat (20g saturated fat), Cholesterol 121mg cholesterol, Sodium 728mg sodium, Carbohydrate 33g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein.
EASY TORTELLINI CARBONARA
Refrigerated cheese tortellini. Ready-made Alfredo sauce. Frozen peas. (Just a few of the reasons this creamy carbonara pasta dish is so easy to make!)
Provided by My Food and Family
Categories Recipes
Time 15m
Yield 3 servings, about 1 cup each
Number Of Ingredients 5
Steps:
- Cook pasta as directed on package.
- Meanwhile, cook bacon in medium nonstick skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard drippings from skillet. Add sauce and peas to skillet; cook 1 min. on low heat or until heated through, stirring occasionally.
- Drain pasta; place in large bowl. Add sauce mixture, bacon and cheese; toss to coat.
Nutrition Facts : Calories 520, Fat 27 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 85 mg, Sodium 1390 mg, Carbohydrate 46 g, Fiber 3 g, Sugar 5 g, Protein 24 g
CREAMY TORTELLINI CARBONARA
Creamy and quick--a new weeknight classic.
Provided by Allrecipes Member
Categories Pasta by Shape
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, cook cream cheese spread and milk in large skillet 3 to 5 min. or until cream cheese is melted and sauce is well blended, stirring constantly. Add ham and peas; cook and stir 3 to 5 min. or until heated through.
- Drain pasta. Add to sauce; mix lightly. Top with cheese.
Nutrition Facts : Calories 582.6 calories, Carbohydrate 67.4 g, Cholesterol 103.5 mg, Fat 20.5 g, Fiber 6.5 g, Protein 32.2 g, SaturatedFat 11 g, Sodium 1360.9 mg, Sugar 8.3 g
PROSCIUTTO TORTELLINI
Scott Jones of Tulsa, Oklahoma spruces up store-bought frozen cheese tortellini with peas, prosciutto and a smooth, cheesy sauce. You can't beat this side dish for speed and satisfying taste.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cook tortellini according to package directions. Meanwhile, in a large skillet, combine flour and cream until smooth; stir in the cheeses. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat., Drain tortellini; add to the cheese sauce. Stir in the prosciutto, peas and pepper. Cook for 5 minutes or until heated through.
Nutrition Facts :
TORTELLINI WITH MUSHROOM CARBONARA SAUCE
Provided by Bonnie Wilkens Metully
Categories Milk/Cream Egg Mushroom Pasta Sauté Parmesan Bacon Winter Sage Bon Appétit
Yield Makes 6 main-course servings
Number Of Ingredients 9
Steps:
- Cook tortellini in pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1 cup cooking liquid.
- Sauté bacon in large skillet over medium-high heat until crisp and brown. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 3 tablespoons drippings from skillet. Add mushrooms, onions, garlic, and sage to skillet. Sauté over medium-high heat until mushrooms are tender, about 8 minutes. Add 1/2 cup reserved pasta cooking liquid to skillet. Bring to boil over medium-high heat. Whisk egg yolks and cream in small bowl to blend. Add cream mixture, tortellini, and 1/3 cup Parmesan cheese to mushroom mixture. Toss until sauce thickens and coats tortellini, adding more cooking liquid by tablespoonfuls to thin sauce, if desired, about 3 minutes. Season with salt and pepper. Transfer pasta to serving bowl and sprinkle with remaining 1/3 cup Parmesan cheese.
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