Festive Fall Tortellini Toss Recipes

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FESTIVE FALL TORTELLINI TOSS



Festive Fall Tortellini Toss image

Fall is my favorite season and I love the foods of autumn, such as mushrooms, squash, apples and walnuts. I combined these all with pasta to make a delicious side dish perfect for sharing at a potluck; the recipe can easily be doubled and can be served either warm or at room temperature. -Roxanne Chan, Albany, California

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 12 servings (2/3 cup each).

Number Of Ingredients 12

1 package (9 ounces) refrigerated cheese tortellini
2 tablespoons olive oil
1/2 pound sliced baby portobello mushrooms
1-3/4 cups cubed peeled butternut squash (about 1/4-inch cubes)
1/2 teaspoon poultry seasoning
1 medium tart apple, chopped
3 tablespoons thawed apple juice concentrate
3 tablespoons cider vinegar
1 green onion, thinly sliced
1/3 cup chopped walnuts, toasted
1/3 cup cubed smoked Gouda cheese (about 1/4-inch cubes)
2 tablespoons minced fresh parsley

Steps:

  • Cook tortellini according to package directions. In a large skillet, heat oil over medium-high heat. Add mushrooms, squash and poultry seasoning; cook and stir 6-8 minutes or until mushrooms are tender. Add apple, apple juice concentrate, vinegar and onion; cook 2-3 minutes longer or until squash is tender., Drain tortellini; rinse with cold water and place in a large bowl. Add squash mixture, walnuts, cheese and parsley; toss gently to coat.

Nutrition Facts : Calories 148 calories, Fat 7g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 109mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges

TASTY TORTELLINIS



Tasty Tortellinis image

Serve these marinated tortellinis as an appetizer with party toothpicks. Can also be used for a nice pasta salad lunch in larger size servings ...Optional ingredients: celery chunks, snow peas, artichoke hearts, salami or cheese chunks, green, yellow, or red pepper chunks, thin carrot slices, pearl onions (use your imagination!). Garnish with fresh parsley, if desired.

Provided by Nancy R.

Categories     Appetizers and Snacks     Pasta Appetizer Recipes

Yield 12

Number Of Ingredients 12

20 ounces cheese tortellini
⅓ cup red wine vinegar
¾ cup olive oil
1 ½ tablespoons prepared Dijon-style mustard
2 cloves garlic, minced
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
4 green onions, thinly sliced
salt to taste
ground black pepper to taste
1 cup black olives
6 tablespoons grated Parmesan cheese

Steps:

  • Cook tortellini according to package directions--al dente.
  • While tortellini is cooking, prepare marinade. Combine vinegar, mustard, garlic, basil, chopped parsley, onions, and salt and pepper to taste.
  • Drain tortellini and rinse in cold water. Pour marinade over tortellini, add olives (and optional ingredients, see above) and refrigerate. When ready to serve, add Parmesan and some fresh parsley for garnish, if desired. Serve with toothpicks.

Nutrition Facts : Calories 250.3 calories, Carbohydrate 16.4 g, Cholesterol 12.7 mg, Fat 18.4 g, Fiber 1.3 g, Protein 5.9 g, SaturatedFat 4.3 g, Sodium 311.6 mg, Sugar 0.5 g

FESTIVE FALL SOUP



Festive Fall Soup image

Fall finally made it to Southern Mississippi and I wanted a nice warm soup to enjoy after an evening of handing out Halloween candy. This is what I came up with, and we love it! Serve with crackers if desired.

Provided by Elisabeth

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 50m

Yield 10

Number Of Ingredients 13

1 pound ground beef
2 red bell peppers, seeded and diced
1 bunch green onions, chopped
2 cloves garlic, minced
6 cups water, or as needed
2 (15 ounce) cans diced tomatoes, undrained
1 (6 ounce) can tomato paste
2 teaspoons Italian seasoning, or more to taste
salt and ground black pepper to taste
2 cups farfalle (bow tie) pasta
¾ cup frozen corn
¾ cup frozen peas
1 (4.5 ounce) can sliced mushrooms, drained

Steps:

  • Heat a Dutch oven or stockpot over medium-high heat. Cook and stir beef, red bell peppers, green onions, and garlic in the hot Dutch oven until browned and crumbly, 5 to 10 minutes; drain and discard grease. Add water, diced tomatoes, tomato paste, Italian seasoning, salt, and pepper to ground beef mixture; bring to a boil.
  • Stir farfalle pasta into ground beef-tomato mixture; cook for 10 minutes. Add corn, peas, and mushrooms to mixture and continue cooking, stirring occasionally, until pasta is cooked through yet firm to the bite, about 5 more minutes.

Nutrition Facts : Calories 187.8 calories, Carbohydrate 19.7 g, Cholesterol 28.2 mg, Fat 7 g, Fiber 3.9 g, Protein 11.9 g, SaturatedFat 2.6 g, Sodium 369.8 mg, Sugar 7.2 g

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Top Asked Questions

What can I do with tortellini?
Warm up with a bowl of tortellini soup or toss them into a salad. No matter how you like to use the filled pasta, here are 40 tortellini recipes to help you get your fix. Bacon, cream and Parmesan cheese make a classic pasta sauce that's absolutely heavenly.
How to cook tortellini pasta with mozzarella?
Drain the tortellini and add the hot pasta to the dressing so flavors will be absorbed. Gently stir in the peppers and green onions. When the pasta has cooled, add the mozzarella. Let the mixture marinate at least 2 hours or overnight. To assemble, use toothpicks at least 4 inches long.
Can you freeze tortellini pasta?
Fresh tortellini can easily be found in most grocery stores either in the freezer or refrigerator isle, but you can also stock your pantry with dried tortellini, too. Either way, this quick-cooking, stuffed pasta is perfect for switching up your typical pasta recipes with something hearty and comforting.
What is a stuffed tortellini?
Tortellini is a stuffed, ring shaped pasta that comes from the Italian region of Emilia, which is near Florence and encompasses Bologna, Parma and Modena, other notable Italian food towns. Cheese, meat and spinach are the most common items in stuffed tortellini.

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