Skinny Creamy Tortellini And Vegetables Recipes

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ROASTED VEGETABLES WITH TORTELLINI



Roasted Vegetables With Tortellini image

Tortellini with your favorite veggies will make a satisfying meal. Roasting vegetables with Land O Lakes® Light Butter with Canola Oil helps to reduce the fat.

Provided by Land O'Lakes

Categories     Vegetable     Pasta and noodles     Main Course

Yield 6 servings

Number Of Ingredients 6

3 tablespoons * Land O Lakes® Light Butter with Canola Oil
6 cups fresh vegetables (red, yellow and/or green bell peppers, onion, zucchini, yellow summer squash, green beans), cut into 1/2-inch strips or chunks
4 teaspoons finely chopped fresh garlic
2 teaspoons Italian seasoning
1 (9-ounce) package refrigerated cheese-filled tortellini
Salt, if desired

Steps:

  • Heat oven to 450°F.
  • Place 2 tablespoons Light Butter with Canola Oil in 13x9-inch baking pan; heat in oven 1-2 minutes or until melted.
  • Stir in vegetables, garlic and Italian seasoning. Roast, stirring occasionally, 20-25 minutes or until vegetables are crisply tender.
  • Cook tortellini according to package directions. Drain; return to pan. Stir in remaining Light Butter with Canola Oil and roasted vegetables. Salt to taste, if desired.

Nutrition Facts : Calories 190 calories, Fat 6 grams, SaturatedFat grams, Transfat grams, Cholesterol 25 milligrams, Sodium 200 milligrams, Carbohydrate 29 grams, Fiber 3 grams, Sugar grams, Protein 7 grams

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

CHEESE TORTELLINI WITH SUMMER VEGGIES



Cheese Tortellini with Summer Veggies image

An easy tortellini recipe! Made with rich cheese tortellini, fresh sautéed zucchini, tomatoes, corn, and onion, and it's all coated in an herby marinara sauce. Quite easily a perfect summer dish!

Provided by Jaclyn

Categories     Main Course

Time 30m

Number Of Ingredients 12

20 oz. refrigerated three cheese tortellini
2 Tbsp extra virgin olive oil
1 medium yellow onion, (chopped (1 1/2 cups))
2 ears corn, (kernels cut from cobs (about 2 cups))
2 cups (12 oz) grape tomatoes
2 medium (12 oz total) zucchini, (sliced into half moons about 1/4-inch thick)
3 garlic cloves, minced ((1 Tbsp))
1 1/4 cups marinara sauce ((half of a 24 oz jar))
Salt (and freshly ground black pepper)
1/2 cup finely shredded parmesan cheese, (divided)
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley

Steps:

  • Bring a large pot of lightly salted water to a boil to cook tortellini, cook tortellini a minute shy of cook time according to directions on package. While water is coming up to a boil it's a good time to prep and cook the vegetables.
  • In a 12-inch saute pan or deep skillet heat olive oil over medium-high heat.
  • Add onion and saute 3 minutes. Add corn and saute 2 minutes more.
  • Add tomatoes then saute 3 minutes. Add zucchini and garlic and saute until veggies are tender and many of the tomatoes have burst, about 6 to 8 minutes longer (note that during this period it's about the right time to add the tortellini to pot of boiling water so they finish up at the same time).
  • Drain the tortellini while reserving about 1/4 cup of the pasta water.
  • Transfer tortellini and the marinara sauce to the pan with veggies. Cook and toss until tortellini is tender about 1 to 2 minutes. If needed add a splash of pasta water to thin.
  • Season with salt and pepper to taste. Toss in 1/4 cup parmesan, the basil and the parsley.
  • Serve right away topping individual servings with remaining 1/4 cup parmesan.

Nutrition Facts : Calories 406 kcal, Carbohydrate 58 g, Protein 17 g, Fat 14 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 34 mg, Sodium 803 mg, Fiber 7 g, Sugar 10 g, UnsaturatedFat 5 g, ServingSize 1 serving

WARM TORTELLINI AND ROASTED VEGETABLE SALAD



Warm Tortellini and Roasted Vegetable Salad image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 10

2 bell peppers (1 red, 1 yellow), cut into thick strips
1 small bulb fennel, trimmed, halved, cored and thinly sliced, plus 1/4 cup chopped fronds
1 red onion, sliced into 1/4-inch-thick rings
1/4 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 9-ounce package spinach or cheese tortellini
1 5-ounce package baby kale (about 8 cups)
4 cloves garlic, sliced
2 tablespoons white wine vinegar
1/2 cup torn fresh basil

Steps:

  • Preheat the oven to 425 degrees F. Toss the bell peppers, fennel, red onion, 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Bake, stirring occasionally, until the vegetables are tender and lightly browned, about 25 minutes.
  • Meanwhile, bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs; drain. Put the kale in a large bowl and top with the warm tortellini and roasted vegetables.
  • Heat the remaining 1/4 cup olive oil in a small skillet over medium heat. Add the garlic and cook, stirring occasionally, until it just starts browning, about 2 minutes. Remove from the heat and add the vinegar; pour over the tortellini mixture and toss to coat. Add the basil and fennel fronds, season with salt and pepper and toss.

Nutrition Facts : Calories 450 calorie, Fat 26 grams, SaturatedFat 5 grams, Cholesterol 25 milligrams, Sodium 580 milligrams, Carbohydrate 45 grams, Fiber 5 grams, Protein 12 grams

TORTELLINI VEGETABLE SALAD



Tortellini Vegetable Salad image

Not only is this salad wonderfully colorful, it takes very little time to prepare. I like to serve it for luncheons or light suppers...it's sure to please pasta lovers!

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 15m

Yield 8 servings.

Number Of Ingredients 8

1 package (9 ounces) refrigerated cheese- or meat-filled tortellini
1 bottle (8 ounces) Italian dressing
2 tablespoons Dijon mustard
1 cup fresh broccoli florets
1 cup sliced fresh mushrooms
1 cup cherry tomato halves
1 cup sliced zucchini
1/2 cup sliced pitted ripe olives

Steps:

  • Cook tortellini according to package directions; drain and rinse in cold water., In a large bowl, combine Italian dressing and mustard. Add vegetables, olives and tortellini; toss to coat. Cover and refrigerate until chilled.

Nutrition Facts :

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 BAKED TORTELLINI WITH SPINACH



Creamy Baked Tortellini with Spinach image

In this easy, cheesy pasta bake, tortellini is briefly cooked and then tossed with fresh spinach and a super-quick homemade turkey ragu. Before finishing in the oven, the pasta is topped with crunchy seasoned panko mixture.

Provided by Sarah Carey

Categories     Ground Turkey Recipes

Time 35m

Number Of Ingredients 11

1/2 cup panko breadcrumbs
1/2 ounce Parmigiano-Reggiano, finely grated (1/3 cup)
1 teaspoon finely grated lemon zest
3 tablespoons extra-virgin olive oil, divided
2 teaspoons all-purpose adobo seasoning, such as Goya, divided
10 ounces fresh or frozen cheese tortellini
Kosher salt
12 ounces ground turkey
2 cups marinara sauce, such as Rao's
2 ounces cream cheese (1/4 cup)
1 bunch flat-leaf spinach (5 ounces), tough stems trimmed, or 3 cups baby spinach

Steps:

  • Preheat oven to 450°F. Stir together panko, Parmigiano, lemon zest, 1 tablespoon oil, and 1 teaspoon adobo. Cook tortellini in a large pot of salted boiling water for 2 minutes; drain.
  • Heat remaining 2 tablespoons oil in a large ovenproof skillet over medium-high. Add turkey and remaining 1 teaspoon adobo. Cook, stirring, until meat is browning in spots but not cooked through, about 4 minutes. Stir in marinara and bring to a boil, then stir in cream cheese until melted, about 2 minutes.
  • Add tortellini and spinach, stirring until it's just wilted. Sprinkle with panko mixture and bake until bubbly, about 8 minutes. Serve immediately.

CHEESE TORTELLINI WITH VEGETABLES



Cheese Tortellini with Vegetables image

Make and share this Cheese Tortellini with Vegetables recipe from Food.com.

Provided by Dancer

Categories     Cheese

Time 40m

Yield 3 serving(s)

Number Of Ingredients 10

9 ounces cheese tortellini, frozen
1 teaspoon extra virgin olive oil
1 large red onion, sliced
1 large red pepper, sliced
2 tablespoons sun-dried tomatoes, chopped
2 cups broccoli, chopped
1/4 cup dry white wine
1/4 cup lemon juice, fresh
1 tablespoon tarragon
3 tablespoons parmesan cheese, grated

Steps:

  • Spray a nonstick skillet with non-fat cooking spray.
  • On medium heat, saute onion and pepper for about 10 minutes.
  • Stir in chopped broccoli.
  • Pour in the lemon juice and wine.
  • Add the tarragon.
  • Cover and cook over low heat for about 15 minutes.
  • Prepare tortellini according to package directions while veggies are cooking.
  • Stir the olive oil and sun-dried tomatoes with the veggie mixture.
  • Serve over prepared tortellini.

VEGETABLE CHEESE TORTELLINI



Vegetable Cheese Tortellini image

This side is so good, even kids eat it up and get nutritious vegetables in the process.-Jennifer Marriott, Batavia, New York

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 5

1 package (9 ounces) refrigerated cheese tortellini
1 package (16 ounces) frozen California-blend vegetables, thawed
1/2 cup sharp cheddar or Swiss cheese spread
2 tablespoons milk
1/4 teaspoon pepper

Steps:

  • Cook tortellini according to package directions, adding vegetables during the last few minutes., Meanwhile, in a small saucepan, combine the cheese spread, milk and pepper. Cook over low heat until heated through. Drain tortellini mixture and toss with cheese sauce.

Nutrition Facts :

CREAMY TORTELLINI CASSEROLE



Creamy Tortellini Casserole image

Toss tender tortellini and colorful vegetables with a quick-to-fix white sauce. It's ready in little more than 30 minutes!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 11

2 tablespoons butter or margarine
1/2 cup shredded carrots
1 medium onion, chopped (1/2 cup)
1 package (8 oz) sliced mushrooms (3 cups)
2 tablespoons Gold Medal™ all-purpose flour
1/2 teaspoon salt
2 cups milk
1 cup shredded Gouda cheese (4 oz)
3/4 cup frozen sweet peas, thawed (from 12 oz bag)
1 package (9 oz) refrigerated cheese-filled tortellini
1/2 cup finely crushed buttery crackers

Steps:

  • Heat oven to 350°. Spray 1 1/2-quart casserole with cooking spray.
  • Melt butter in 3-quart saucepan over medium heat. Cook carrots, onion and mushrooms in butter about 5 minutes, stirring occasionally, until mushrooms are tender.
  • Stir in flour and salt. Gradually add milk, stirring constantly. Cook and stir until mixture is bubbly; remove from heat. Stir in cheese, peas and tortellini. Spoon into casserole. Sprinkle with crackers.
  • Bake uncovered about 15 minutes or until edge begins to bubble.

Nutrition Facts : Calories 435, Carbohydrate 35 g, Cholesterol 110 mg, Fat 2, Fiber 4 g, Protein 20 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 770 mg

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From carlsbadcravings.com


CREAMY VEGAN TORTELLINI AND VEGETABLE SOUP WITH PESTO
2020-01-05 Once it reaches a boil, reduce heat to low and simmer, uncovered, for 15 minutes. Increase heat back to medium. Add soy milk, green beans, squash, and tortellini. Simmer for an additional 8 minutes. Add spinach, mixing to combine and turn off the heat. Off heat, mix in prepared pesto and fresh lemon juice.
From eatfigsnotpigs.com


SKINNY CREAMY PESTO TORTELLINI - OH SWEET BASIL
2014-04-08 Instructions. Heat a large skillet over medium heat and add the sausage. Cook, stirring occasionally to break up the meat, about 6-8 minutes or until cooked through. Drain the grease and place the meat on a plate. Place the pan with browned bits back on the burner and add the olive oil and garlic.
From ohsweetbasil.com


30-MINUTE TORTELLINI VEGETABLE SOUP RECIPE | HEALTHY DELICIOUS
2017-06-25 Cook 5-10 minutes, or until tender. Increase heat to high; add broth, tomatoes, escarole, green beans, corn and spices. Bring to a boil. Reduce heat and simmer 9-10 minutes, or until vegetables are tender. Add tortellini and cook 3-5 minutes, or until cooked. Top with cheese; season to taste with salt and pepper.
From healthy-delicious.com


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