Cheese Tortellini With Squash Puree Recipes

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THREE CHEESE TORTELLINI WITH SUMMER SQUASH & FRESH BASIL



Three Cheese Tortellini with Summer Squash & Fresh Basil image

Enjoy fresh-from-the-garden flavor in this meatless main dish.

Provided by Land O'Lakes

Categories     Pasta and noodles     Cheese     Basil     Herb     Dairy     Main Course

Yield 6 servings

Number Of Ingredients 10

1 (9-ounce) package refrigerated fresh cheese tortellini *
1/4 cup Land O Lakes® Butter
1 small (1/2 cup) onion, sliced 1/4-inch thick
2 teaspoons finely chopped fresh garlic
1 medium (1 cup) zucchini, cut into 1/4-inch slices
1 small (1 cup) yellow summer squash, cut into 1/4-inch slices
1/4 teaspoon salt
1/4 teaspoon dried parsley flakes
1/4 cup Parmesan cheese
1 tablespoon chopped fresh basil leaves

Steps:

  • Cook tortellini according to package directions. Drain; keep warm.
  • Melt butter in 12-inch skillet over medium heat until sizzling. Add onions and garlic. Sauté 2-3 minutes or until fragrant. Add zucchini, squash, salt, and dried parsley. Cook, stirring occasionally, 5-8 minutes or until vegetables are lightly browned and crisply tender. Add cooked tortellini. Toss together until combined.
  • Place into serving dish. Sprinkle with Parmesan cheese and basil.

Nutrition Facts : Calories 230 calories, Fat 12 grams, SaturatedFat grams, Transfat grams, Cholesterol 40 milligrams, Sodium 390 milligrams, Carbohydrate 23 grams, Fiber 1 grams, Sugar grams, Protein 8 grams

TORTELLINI WITH BUTTERNUT SQUASH, MUSHROOMS, GRUYERE, AND OPTIONAL SAUSAGE



Tortellini with Butternut Squash, Mushrooms, Gruyere, and Optional Sausage image

This easy and cheesy (yet still relatively light) one-dish dinner is the perfect use for the winter squash that's so plentiful right now. Nutty Gruyere cheese complements roasted butternut squash, earthy mushrooms, and fresh tortellini. Make the meat-eaters happy with a little crumbled sweet Italian sausage in theirs.

Provided by Kare for Kitchen Treaty

Time 1h10m

Number Of Ingredients 10

4 cups diced butternut squash (1/2-inch dice (about a 1 1/2 pound squash))
8 ounces white button mushrooms (sliced)
1/4 cup fresh sage leaves (chopped)
2 tablespoons olive oil
1/4 teaspoon kosher salt
Couple turns (or a pinch of freshly ground black pepper)
1 pound fresh cheese-filled tortellini
2 1/2 cups shredded Gruyere cheese (divided)
1/2 pound sweet Italian sausage (browned and drained)
1/2 pound sweet Italian sausage (browned and drained)

Steps:

  • Heat oven to 425 degrees Fahrenheit.
  • In a large bowl, toss the butternut squash, mushrooms, and sage with the olive oil, salt, and pepper.
  • Spread in a single layer on one or two rimmed baking sheets and bake, stirring occasionally, for about 30 minutes, until butternut squash is tender and some sides are golden brown.
  • While the squash is baking, cook the tortellini according to package directions (save the water you used to cook the pasta, you'll need that in a minute!) and brown the sausage, if using.
  • Add tortellini to a large pasta bowl or, if creating a vegetarian half and a meaty half, divide the tortellini between two medium bowls. Top with butternut squash (again divide evenly between the two bowls if making two versions) and top one half or all with sausage, if using.
  • Sprinkle two cups of the Gruyere on top and add a couple of tablespoons of pasta water. Toss gently until cheese is melted and pasta is coated. You may need to add another tablespoon or two of the pasta water.
  • Pass the remaining cheese at the table for sprinkling over individual servings.

CHEESE TORTELLINI WITH SQUASH



Cheese Tortellini with Squash image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

1 pound chopped peeled butternut squash, cut into 3/4-inch pieces
12 ounces shiitake or oyster mushrooms, stemmed and torn into bite-size pieces
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 cup heavy cream
3 cloves garlic, smashed
8 fresh sage leaves
1 to 2 teaspoons fresh lemon juice
2 9-ounce packages refrigerated cheese tortellini
Shredded Parmesan cheese and finely chopped chives, for topping

Steps:

  • Place a baking sheet on the middle oven rack and preheat to 450˚ F. Toss the squash, mushrooms, olive oil and a big pinch each of salt and pepper in a large bowl. Spread out on the hot baking sheet and roast, tossing once or twice, until the vegetables are browned around the edges and tender, 20 to 25 minutes.
  • Meanwhile, bring a large pot of salted water to a boil. Combine the heavy cream, garlic, sage and a pinch of salt in a small saucepan. Bring to a boil, then reduce to a simmer and cook until reduced by about one-third, 5 to 7 minutes. Remove from the heat and stir in 1 teaspoon lemon juice; add more lemon juice to taste.
  • Add the tortellini to the boiling water and cook as the label directs. Reserve 1 cup cooking water, then drain (reserve the pot).
  • Strain the cream mixture through a fine-mesh sieve into the reserved pot. Add the tortellini and 1/2 cup reserved cooking water; toss over medium heat until coated, adding a few more tablespoons cooking water as needed to loosen.
  • Divide the roasted vegetables among shallow bowls. Spoon the tortellini and sauce on top. Sprinkle with Parmesan and chives.

Nutrition Facts : Calories 730, Fat 39 grams, SaturatedFat 20 grams, Cholesterol 124 milligrams, Sodium 833 milligrams, Carbohydrate 77 grams, Fiber 7 grams, Protein 23 grams, Sugar 6 grams

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