Creamy Tortellini With Vegetables Recipes

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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

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.

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

VEGGIE-TORTELLINI CASSEROLE



Veggie-Tortellini Casserole image

This creamy pasta casserole is packed with kitchen staple veggies like carrots, zucchini and peppers.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 8

Number Of Ingredients 15

2 packages (9 oz each) refrigerated cheese-filled tortellini
1 medium zucchini, cut into 1/2-inch slices
1 medium carrot, thinly sliced
1 tablespoon butter
1 tablespoon finely chopped garlic
1 package (8 oz) sliced fresh mushrooms (about 3 cups)
1 tablespoon Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/3 cups vegetable broth
1 package (8 oz) cream cheese, cut into cubes
1 cup quartered cherry tomatoes
1/2 cup chopped red bell pepper
3 tablespoons chopped fresh basil leaves
1 cup shredded Italian cheese blend (4 oz)

Steps:

  • Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook tortellini as directed on package, adding zucchini and carrot during last minute of cooking time; drain.
  • Meanwhile, in 12-inch skillet, melt butter over medium-high heat. Cook garlic and mushrooms in butter 5 to 6 minutes, stirring occasionally, until mushrooms are tender. Sprinkle with flour, salt and pepper; cook and stir 1 minute. Gradually add broth, stirring constantly until sauce thickens slightly. Add cream cheese; cook and stir until melted. Stir in tomatoes, bell pepper and basil.
  • Place tortellini mixture in baking dish. Top with mushroom-cheese sauce. Sprinkle with cheese. Cover; bake 30 minutes. Uncover; bake 10 minutes longer or until bubbly.

Nutrition Facts : Calories 380, Carbohydrate 37 g, Fat 2, Fiber 2 g, Protein 16 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 910 mg

CREAMY TORTELLINI



Creamy Tortellini image

An envelope of vegetable soup mix lends flavor to the simple cream sauce that coats this rich pasta entree. I like to garnish it with additional mozzarella cheese and parsley.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6-8 servings.

Number Of Ingredients 8

3 cups refrigerated cheese tortellini
2 teaspoons minced garlic
2 tablespoons canola oil
1 envelope vegetable soup mix
2 cups half-and-half cream
1/4 cup minced fresh parsley
1/4 cup shredded part-skim mozzarella cheese
1/4 teaspoon pepper

Steps:

  • Cook tortellini according to package directions. Meanwhile, in a large skillet, saute garlic in oil until tender, about 1 minute. Combine soup mix and cream; stir into skillet., Drain tortellini; add to cream mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through, stirring occasionally. , Add the parsley, cheese and pepper. Cook 3-4 minutes longer or until cheese is melted.

Nutrition Facts : Calories 263 calories, Fat 14g fat (7g saturated fat), Cholesterol 50mg cholesterol, Sodium 561mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 2g fiber), Protein 9g protein.

SKINNY CREAMY TORTELLINI AND VEGETABLES



Skinny Creamy Tortellini and Vegetables image

Make and share this Skinny Creamy Tortellini and Vegetables recipe from Food.com.

Provided by annh53182

Categories     < 30 Mins

Time 25m

Yield 6 1/4 cups, 5 serving(s)

Number Of Ingredients 8

14 ounces reduced-sodium chicken broth
2 tablespoons all-purpose flour
1 tablespoon extra virgin olive oil
3 garlic cloves, minced
3/4 cup reduced-fat parmesan cheese
1/8 teaspoon salt
14 ounces frozen mixed Italian vegetables
16 ounces frozen cheese tortellini

Steps:

  • Bring water to boil in a large pot.
  • While waiting for the boil, whisk broth and flour in a small bowl.
  • Heat oil in a large skillet over medium heat. Add garlic to the skillet and cook, stirring, until just beginning to brown about 1 minute.
  • Add the broth mixture to the pan, bring to a boil and cook. Stir occasionally until the sauce is thick enough to coat the back of a spoon - about 3-5 minutes.
  • Remove from the heat and stir in cheese 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. Follow package instructions - mine was 7 to 10 minutes.
  • Drain and add tortellini and vegetables to the pan with the sauce and stir to coat.

Nutrition Facts : Calories 328.7, Fat 9.8, SaturatedFat 3.8, Cholesterol 38.1, Sodium 641.2, Carbohydrate 46.5, Fiber 1.8, Sugar 1, Protein 14.3

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