CREAMY SPINACH TORTELLINI
Delicious tortellini is dressed up with tomatoes, mushrooms, spinach and a rich creamy sauce. A favorite pasta dish in our family!
Provided by JENNIFERVAN77
Categories World Cuisine Recipes European Italian
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Cook tortellini according to package directions.
- Heat butter in a large skillet over medium heat. Stir in onion; cook until soft and translucent. Mix in cream cheese, parmesan, milk, mushrooms, and spinach.
- Gently mix in tortellini and cherry tomatoes with skillet contents; warm through, and serve.
Nutrition Facts : Calories 546 calories, Carbohydrate 40.2 g, Cholesterol 116.2 mg, Fat 35 g, Fiber 4.6 g, Protein 21.8 g, SaturatedFat 20.9 g, Sodium 670.6 mg, Sugar 4.8 g
TORTELLINI AND SPINACH BAKE
I've got this recipe of my sister-in-law. I just love the combination of pasta, spinach cheese and tomatoes. Served with crusty bread and a fresh salad (plus a few bottles of red wine), it's perfect if you have a few friends round for dinner and don't want anything too formal!
Provided by -Sylvie-
Categories One Dish Meal
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cook the tortellini in salted water for about 3-4 minutes, drain and put in a big oven proof dish.
- Add the tomatoes.
- Defrost the spinach, squeeze out most of the excess water and add the garlic.
- Season with salt and pepper to taste.
- Add to the pasta and tomatoes, mix well.
- Top with feta cheese.
- In a bowl mix the soured cream and single cream.
- Season with salt and pepper to taste (don't hold back).
- Add the grated cheese and pour over the dish, make sure it mixes with the rest of the ingredients and doesn't just sit on top.
- Preheat the oven (200°C, 400°F, Gas Mark 6) and bake for 20-30 minutes.
Nutrition Facts : Calories 670.6, Fat 40, SaturatedFat 23.6, Cholesterol 134, Sodium 1947.5, Carbohydrate 54.3, Fiber 5.7, Sugar 6.8, Protein 27.2
TORTELLINI WITH SPINACH & PINE NUTS
Make and share this Tortellini With Spinach & Pine Nuts recipe from Food.com.
Provided by Berryshan
Categories Australian
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 5
Steps:
- Cook pasta following packet directions.
- once cooked , drain water, and stir through pasta sauce, and evaporated milk.
- Over low heat, add spinach leaves and pine nuts.
- Continue stiring over low heat for approx 3 minutes.
- Serve with parmesan.
- Enjoy!
Nutrition Facts : Calories 879.8, Fat 38.1, SaturatedFat 12.4, Cholesterol 106.9, Sodium 768.2, Carbohydrate 102.1, Fiber 5, Sugar 2.8, Protein 36.1
TORTELLINI SPINACH SALAD
In Naperville, Illinois, Janet DuBau creates a unique salad by tossing bright green spinach leaves with delicious cheese tortellini and Parmesan cheese. Bottled poppy seed dressing makes it a snap to put together.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12 servings.
Number Of Ingredients 4
Steps:
- In a salad bowl, combine the spinach, tortellini and Parmesan cheese. Drizzle with dressing; toss to coat.
Nutrition Facts : Calories 71 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 419mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges
SPINACH, FETA, AND PINE NUT RAVIOLI FILLING
A delicious ravioli filling for fresh pasta.
Provided by Matthew Valleau
Categories World Cuisine Recipes European Italian
Time 1h15m
Yield 4
Number Of Ingredients 7
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Cook the spinach until fully wilted, about 2 minutes. Let cool, then squeeze the spinach to remove as much liquid as you can.
- Combine the cooked spinach, feta, and pine nuts in a blender or food processor and pulse until it is the consistency of a fine paste. Beat the egg and water together in a small bowl.
- To assemble the ravioli, brush the egg over a sheet of pasta. Drop the filling mixture on the dough by teaspoonfuls about one inch apart. Cover the filling with the top sheet of pasta, pressing out the air from around each portion of filling. Press firmly around the filling in whatever shape you wish (circles, squares) and then cut them apart. Press the tines of a fork around the edges of the pasta to seal each raviolo.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, add the ravioli, stir gently, and return to a boil. Cook uncovered until the ravioli float to the top and the filling is hot, about 3 to 5 minutes.
Nutrition Facts : Calories 382.9 calories, Carbohydrate 31 g, Cholesterol 76.3 mg, Fat 22.4 g, Fiber 3.1 g, Protein 17.7 g, SaturatedFat 8.2 g, Sodium 499 mg, Sugar 2.9 g
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