Garden Tortellini Primavera Recipes

TORTELLINI PRIMAVERA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook tortellini at a boil until tender yet firm to the bite and filling is warmed through, 5 to 7 minutes; drain.
• Stir cooked tortellini, tomatoes, broccoli, yellow bell pepper, Parmesan cheese, and pepperoni together in a bowl. Pour in 1 cup Italian dressing and toss to coat. Cover and refrigerate for at least 4 hours. If salad looks dry, stir in an additional 1/4 cup Italian dressing before serving.

TORTELLINI PRIMAVERA

Steps:

• Bring a pot of water to a boil. Cook the tortellini in the boiling water for a couple of minutes less than the package directions call for. Drain and set aside.
• Melt the butter in a large skillet over medium-high heat. Add the garlic and onions and stir and cook for 1 minute. Add the cauliflower, carrots and asparagus and stir and cook 1 minute. Splash in the broth, then cook until the liquid reduces a bit, 2 to 3 minutes. Stir in the Parmesan and cream and cook until hot. Stir in the peas, ham and some salt and pepper and continue cooking to allow the peas and ham to heat up in the sauce. Add the basil and heat; stir in the tortellini. Check for seasoning, adding more if needed, and serve with extra Parmesan and basil.

GARDEN TORTELLINI PRIMAVERA

Steps:

• Cook tortellini according to package directions. Meanwhile, in a large skillet, saute yellow squash and zucchini in oil for 4-6 minutes or until crisp-tender. , Drain tortellini; transfer to a large bowl. Add the squash mixture, tomatoes, onions and pepper. Drizzle with salad dressing; toss to coat. Sprinkle with cheese and almonds.

GARDEN PRIMAVERA

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet, saute the broccoli, red pepper, carrot, mushrooms, celery and garlic in oil for 3 minutes. Add V8 juice and basil; bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Stir in the peas, salt and pepper; simmer 2 minutes longer or until peas are tender. , Drain fettuccine; add to vegetable mixture and toss to coat. Sprinkle with Parmesan cheese.

TORTELLINI PRIMAVERA

Steps:

• Put a large pot of water on to boil.
• Meanwhile, whisk broth and flour in a small bowl. Heat oil in a large skillet over medium heat. Add garlic and cook, stirring, until just beginning to brown, 1 to 2 minutes. Add the broth mixture to the pan, bring to a boil and cook, stirring occasionally, until the sauce is thick enough to coat the back of a spoon, about 3 minutes. Remove from the heat and stir in cheese, tarragon (or dill or chives) 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, 3 to 5 minutes. Drain; add to the pan with the sauce and stir to coat.

GARDEN VEGETABLE PRIMAVERA

Steps:

• Cook fettuccine according to package directions., Meanwhile, in a large skillet, saute the zucchini, carrot, Italian seasoning and salt in oil until vegetables are crisp-tender. Add tomatoes and garlic; cook 1 minute longer. Add broth and wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half., Drain fettuccine. Add the fettuccine, cheese and basil to the skillet and toss to coat.

TORTELLINI PRIMAVERA

Steps:

• 1.Put a large pot of water on to boil.
• 2.Meanwhile, whisk broth and flour in a small bowl. Heat oil in a large skillet over medium heat. Add garlic and cook, stirring, until just beginning to brown, 1 to 2 minutes. Add the broth mixture to the pan, bring to a boil and cook, stirring occasionally, until the sauce is thick enough to coat the back of a spoon, about 3 minutes. Remove from the heat and stir in cheese, tarragon (or dill or chives) and salt.
• 3.Add vegetables and tortellini to the boiling water; return the water to a simmer and cook until the vegetables and tortellini are tender, 3 to 5 minutes. Drain; add to the pan with the sauce and stir to coat.

TORTELLINI PRIMAVERA WITH GORGONZOLA SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook both kinds of tortellini in the boiling water until they float, 3 to 5 minutes. Drain, return to the pot, and keep warm.
• Heat olive oil in a large skillet over high heat. Cook and stir snow peas, mushrooms, carrots, green onions, garlic, and salt until vegetables are tender-crisp, about 3 minutes. Pour vegetable mixture into the pot with the cooked tortellini and toss.
• Add cream, 1/2 the Gorgonzola cheese, butter, and pepper to the pot with the pasta mixture. Cook over medium heat until heated through and cheese has melted, about 5 minutes. Sprinkle remaining Gorgonzola cheese on top and serve immediately.

CREAMY TORTELLINI PRIMAVERA

Steps:

• In a large saucepan, melt butter over medium-high heat. Add onion and cook to 5 minutes or until softened, stirring occasionally.
• Add carrots, celery, chicken broth,6 and black pepper. Bring to a boil.
• Reduce heat to low, cover, and simmer 8 to 10 minutes, or until carrots are tender.
• Meanwhile, cook tortellini according to package directions. Drain, transfer to a large serving bowl, and cover to keep warm.
• Stir ham and cream into carrot mixture and cook over low heat until just heated through.
• Pour cream mixture over tortellini, add Parmesan cheese, and toss to combine.