Tortellini Primavera With Garlic Cream Sauce Recipes

TORTELLINI PRIMAVERA

Steps:

• In a large skillet over medium heat, combine the oil and butter and allow the butter to melt.
• Add the garlic and cook for 1 minute. Add the onion, zucchini, squash, tomatoes, carrots and bell pepper. Saute for 7 to 8 minutes, or until the vegetables are tender. Season them with Italian seasoning, salt, and black pepper.
• Add the stock and tortellini. Cover the skillet and simmer for 5 to 6 minutes or until the tortellini is cooked through.
• Stir in 1/4 cup of the Parmesan cheese and the lemon juice. Top the pasta with the remaining 1/4 cup of Parmesan cheese 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.

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 WITH GARLIC CREAM SAUCE

Steps:

• Cook tortellini according to the package directions; set aside.
• In a large pan, heat oil and butter. Sauté garlic 2 minutes.
• In a cup stir together half and half, broth, and cornstarch; pour into skillet.
• Bring to a boil, reduce heat and simmer 3 minutes.
• Stir in the herbs, olives, garlic, and tortellini; cook 2 minutes to heat through.
• Serve.

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.

CREAMY 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; place in a large bowl. Add the squash mixture, tomatoes, onions and pepper. Drizzle with salad dressing; toss to coat. Sprinkle with cheese and almonds.

TORTELLINI PRIMAVERA

Steps:

• Cook tortellini according to package directions. Meanwhile, in a small bowl, combine 4-1/2 teaspoons oil and 4-1/2 teaspoons pesto. Add chicken and toss to coat. Let stand at room temperature while cooking the vegetables. , In a large skillet, saute the asparagus, peppers, onion, carrot, peas, broccoli, garlic powder, salt and pepper in remaining oil until crisp-tender. Drain tortellini and return to the saucepan; add vegetable mixture., In the same skillet, cook and stir the chicken for 4-5 minutes or until juices run clear. Stir in the tomatoes, 2 tablespoons Parmesan cheese, water and remaining pesto; simmer for 2 minutes. Add tortellini mixture; toss. Sprinkle with remaining Parmesan cheese.

TORTELLINI WITH CREAMY ROASTED GARLIC SAUCE

Steps:

• Preheat oven to 350°F.
• To roast your garlic, cut off the tops of the heads to expose the cloves (using a serrated knife will make this much easier).
• Place the heads in a square of aluminum foil with the head facing up.
• Drizzle with 1 or 2 tablespoons olive oil (2 tbsp for 2 heads).
• Seal the foil and roast for 1 hour.
• Let cool, and then separate heads into cloves and squeeze each clove to extract the garlic.
• Place the roasted garlic into a blender or food processor.
• Add the 1 tablespoon remaining olive oil and 1/4 cup cream and whirl until garlic is pulverized.
• Add the rest of the cream, sour cream, Parmesan cheese, salt and pepper.
• Whirl to combine.
• Sauce will be thick at this point. Set aside.
• Cook the pasta until al dente; drain.
• Melt the butter in a skillet.
• Add the pasta and toss with the butter until coated.
• Add the sauce, cook and stir until sauce becomes thin.
• Simmer for 10 minutes, stirring occasionally.
• Serve immediately with extra Parmesan cheese on top to desired taste.
• To make this a more substantial meal, you could add chopped cooked chicken or shrimp, broccoli or peas.

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.