Fresh From The Vine Tortellini Recipes

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FRESH FROM THE VINE TORTELLINI



Fresh From the Vine Tortellini image

A fresh sauce, perfect for using up that bumper crop of cherry tomatoes!

Provided by Becca Miller

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 2

Number Of Ingredients 10

1 pint cherry tomatoes
2 tablespoons extra-virgin olive oil
1 teaspoon dried oregano
salt and black pepper to taste
1 (9 ounce) package refrigerated fresh tortellini
2 teaspoons extra-virgin olive oil
2 cloves garlic, minced
2 teaspoons spicy pesto
¼ cup shredded Parmesan cheese
6 leaves fresh basil, torn, or more to taste

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C).
  • Place the cherry tomatoes on a baking sheet, and drizzle with 2 tablespoons of olive oil. Sprinkle on the oregano, salt, and pepper, and roll the cherry tomatoes around a few times to coat with the seasoned oil. Bake in the preheated oven until the tomatoes begin to burst, about 15 minutes.
  • Cook and drain the tortellini according to package directions, and set aside in a serving dish.
  • In a skillet, heat 2 teaspoons of olive oil over medium-low heat, and cook and stir the garlic until golden brown, about 3 minutes. Remove the skillet from the heat, and stir in the pesto and roasted tomatoes. Smash the tomatoes with a fork to break open, stir to combine, and pour the sauce over the tortellini. Sprinkle with shredded Parmesan cheese and torn basil leaves.

Nutrition Facts : Calories 672.1 calories, Carbohydrate 68.6 g, Cholesterol 66.6 mg, Fat 35.2 g, Fiber 5.4 g, Protein 24 g, SaturatedFat 10.6 g, Sodium 688.1 mg, Sugar 3.4 g

FRESH FROM THE VINE TORTELLINI



Fresh From the Vine Tortellini image

A fresh sauce, perfect for using up that bumper crop of cherry tomatoes!

Provided by Becca Miller

Categories     Italian Recipes

Time 40m

Yield 2

Number Of Ingredients 10

1 pint cherry tomatoes
2 tablespoons extra-virgin olive oil
1 teaspoon dried oregano
salt and black pepper to taste
1 (9 ounce) package refrigerated fresh tortellini
2 teaspoons extra-virgin olive oil
2 cloves garlic, minced
2 teaspoons spicy pesto
¼ cup shredded Parmesan cheese
6 leaves fresh basil, torn, or more to taste

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C).
  • Place the cherry tomatoes on a baking sheet, and drizzle with 2 tablespoons of olive oil. Sprinkle on the oregano, salt, and pepper, and roll the cherry tomatoes around a few times to coat with the seasoned oil. Bake in the preheated oven until the tomatoes begin to burst, about 15 minutes.
  • Cook and drain the tortellini according to package directions, and set aside in a serving dish.
  • In a skillet, heat 2 teaspoons of olive oil over medium-low heat, and cook and stir the garlic until golden brown, about 3 minutes. Remove the skillet from the heat, and stir in the pesto and roasted tomatoes. Smash the tomatoes with a fork to break open, stir to combine, and pour the sauce over the tortellini. Sprinkle with shredded Parmesan cheese and torn basil leaves.

Nutrition Facts : Calories 672.1 calories, Carbohydrate 68.6 g, Cholesterol 66.6 mg, Fat 35.2 g, Fiber 5.4 g, Protein 24 g, SaturatedFat 10.6 g, Sodium 688.1 mg, Sugar 3.4 g

FRESH FROM THE VINE TORTELLINI



Fresh From the Vine Tortellini image

A fresh sauce, perfect for using up that bumper crop of cherry tomatoes!

Provided by Becca Miller

Categories     Italian Recipes

Time 40m

Yield 2

Number Of Ingredients 10

1 pint cherry tomatoes
2 tablespoons extra-virgin olive oil
1 teaspoon dried oregano
salt and black pepper to taste
1 (9 ounce) package refrigerated fresh tortellini
2 teaspoons extra-virgin olive oil
2 cloves garlic, minced
2 teaspoons spicy pesto
¼ cup shredded Parmesan cheese
6 leaves fresh basil, torn, or more to taste

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C).
  • Place the cherry tomatoes on a baking sheet, and drizzle with 2 tablespoons of olive oil. Sprinkle on the oregano, salt, and pepper, and roll the cherry tomatoes around a few times to coat with the seasoned oil. Bake in the preheated oven until the tomatoes begin to burst, about 15 minutes.
  • Cook and drain the tortellini according to package directions, and set aside in a serving dish.
  • In a skillet, heat 2 teaspoons of olive oil over medium-low heat, and cook and stir the garlic until golden brown, about 3 minutes. Remove the skillet from the heat, and stir in the pesto and roasted tomatoes. Smash the tomatoes with a fork to break open, stir to combine, and pour the sauce over the tortellini. Sprinkle with shredded Parmesan cheese and torn basil leaves.

Nutrition Facts : Calories 672.1 calories, Carbohydrate 68.6 g, Cholesterol 66.6 mg, Fat 35.2 g, Fiber 5.4 g, Protein 24 g, SaturatedFat 10.6 g, Sodium 688.1 mg, Sugar 3.4 g

FRESH FROM THE VINE TORTELLINI



Fresh From the Vine Tortellini image

A fresh sauce, perfect for using up that bumper crop of cherry tomatoes!

Provided by Becca Miller

Categories     Italian Recipes

Time 40m

Yield 2

Number Of Ingredients 10

1 pint cherry tomatoes
2 tablespoons extra-virgin olive oil
1 teaspoon dried oregano
salt and black pepper to taste
1 (9 ounce) package refrigerated fresh tortellini
2 teaspoons extra-virgin olive oil
2 cloves garlic, minced
2 teaspoons spicy pesto
¼ cup shredded Parmesan cheese
6 leaves fresh basil, torn, or more to taste

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C).
  • Place the cherry tomatoes on a baking sheet, and drizzle with 2 tablespoons of olive oil. Sprinkle on the oregano, salt, and pepper, and roll the cherry tomatoes around a few times to coat with the seasoned oil. Bake in the preheated oven until the tomatoes begin to burst, about 15 minutes.
  • Cook and drain the tortellini according to package directions, and set aside in a serving dish.
  • In a skillet, heat 2 teaspoons of olive oil over medium-low heat, and cook and stir the garlic until golden brown, about 3 minutes. Remove the skillet from the heat, and stir in the pesto and roasted tomatoes. Smash the tomatoes with a fork to break open, stir to combine, and pour the sauce over the tortellini. Sprinkle with shredded Parmesan cheese and torn basil leaves.

Nutrition Facts : Calories 672.1 calories, Carbohydrate 68.6 g, Cholesterol 66.6 mg, Fat 35.2 g, Fiber 5.4 g, Protein 24 g, SaturatedFat 10.6 g, Sodium 688.1 mg, Sugar 3.4 g

FRESH FROM THE VINE TORTELLINI



Fresh From the Vine Tortellini image

A fresh sauce, perfect for using up that bumper crop of cherry tomatoes!

Provided by Becca Miller

Categories     Italian Recipes

Time 40m

Yield 2

Number Of Ingredients 10

1 pint cherry tomatoes
2 tablespoons extra-virgin olive oil
1 teaspoon dried oregano
salt and black pepper to taste
1 (9 ounce) package refrigerated fresh tortellini
2 teaspoons extra-virgin olive oil
2 cloves garlic, minced
2 teaspoons spicy pesto
¼ cup shredded Parmesan cheese
6 leaves fresh basil, torn, or more to taste

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C).
  • Place the cherry tomatoes on a baking sheet, and drizzle with 2 tablespoons of olive oil. Sprinkle on the oregano, salt, and pepper, and roll the cherry tomatoes around a few times to coat with the seasoned oil. Bake in the preheated oven until the tomatoes begin to burst, about 15 minutes.
  • Cook and drain the tortellini according to package directions, and set aside in a serving dish.
  • In a skillet, heat 2 teaspoons of olive oil over medium-low heat, and cook and stir the garlic until golden brown, about 3 minutes. Remove the skillet from the heat, and stir in the pesto and roasted tomatoes. Smash the tomatoes with a fork to break open, stir to combine, and pour the sauce over the tortellini. Sprinkle with shredded Parmesan cheese and torn basil leaves.

Nutrition Facts : Calories 672.1 calories, Carbohydrate 68.6 g, Cholesterol 66.6 mg, Fat 35.2 g, Fiber 5.4 g, Protein 24 g, SaturatedFat 10.6 g, Sodium 688.1 mg, Sugar 3.4 g

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