Tortelliniwithpestoandsundriedtomatoes Recipes

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TORTELLINI WITH PESTO AND SUN-DRIED TOMATOES



Tortellini with Pesto and Sun-dried Tomatoes image

Garlicky pesto and rich sun-dried tomatoes make this tortellini irresistable. This is an easy dish for a picnic, potluck or dinner tonight. Try it with a salad and toasted garlic bread.

Provided by Kaccy G.

Categories     One Dish Meal

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

1 lb buitoni refrigerated three cheese tortellini
1/2 cup buitoni refrigerated pesto sauce
1/4 cup sun-dried tomato, drained and chopped
1/2 bunch basil, chopped
1/2 cup grated parmesan cheese

Steps:

  • Cook tortellini according to package directions.
  • Drain and toss with pesto, sun-dried tomatoes, chopped basil and cheese.
  • Serve hot or at room temperature.

30 BEST WAYS TO COOK TORTELLINI



30 Best Ways to Cook Tortellini image

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 30

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Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a tortellini recipe in 30 minutes or less!

Nutrition Facts :

TORTELLINI WITH BABY SPINACH AND SUN-DRIED TOMATOES



Tortellini With Baby Spinach and Sun-Dried Tomatoes image

This is a super quick, yet very tasty pasta supper. I didn't add any extra olive oil to my sauce, but rather used the oil that was clinging to the sundried tomatoes after they were drained. If your tomatoes are not canned or jarred with basil leaves like mine are, please feel free to add some more fresh basil according to your taste. Also, you may use 1 pound of your favorite tortellini. I use cheese filled to keep this vegetarian, but tri-colored or meat filled will make a nice substitution

Provided by Kozmic Blues

Categories     Spinach

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb frozen cheese tortellini
1 (28 ounce) can whole tomatoes, crushed by hand or wooden spoon
1/3 cup sun-dried tomato packed in oil, drained a bit, and chopped
2 garlic cloves, crushed and chopped
5 ounces fresh Baby Spinach
1/2 teaspoon crushed red pepper flakes, to taste
2 tablespoons fresh basil, roughly chopped
salt and pepper
fresh grated pecorino romano cheese, for serving

Steps:

  • Bring a large pot of salted water to a boil.
  • Heat a large deep skillet or saucepan over medium/medium high heat.
  • Add sun dried tomatoes and saute for about 30 seconds.
  • Next, add garlic and crushed red pepper and cook for about 45 more seconds, careful not to let the garlic burn.
  • Add tomatoes and stir together.
  • Let sauce come to a boil, reduce heat to low, then cover and let simmer while pasta water comes to a boil.
  • Boil pasta according to package directions (about 6-8 minutes).
  • While pasta finishes cooking, add spinach to the sauce.
  • I end up using about 1/2 of a 10 oz bag.
  • Give spinach leaves a stir and then place lid back on the sauce to let the leaves wilt slightly.
  • As pasta finishes cooking, ladle a couple scoops of sauce into serving bowl.
  • Drain tortellini, and add to bowl with a couple more ladles of sauce overtop.
  • Toss to combine.
  • I always have some sauce left over which I keep on the side for dunking in bread.
  • Top tortellini with grated cheese and serve!

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