FESTIVE FALL TORTELLINI TOSS
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
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
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
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
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
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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