Cheesetortelliniwithvegetables Recipes

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CHEESY BAKED TORTELLINI WITH VEGETABLES



Cheesy baked tortellini with vegetables image

Provided by Petro

Number Of Ingredients 15

2 tablespoons vegetable oil
1 onion (finely diced)
1 large bell pepper (diced)
1/2 zucchini (diced)
1 cup frozen vegetable mix (such as carrots, peas, green beans and corn)
4 cloves garlic (minced)
1 teaspoon dry thyme
1/2 teaspoon dry oregano
1/2 teaspoon dry basil
salt and pepper to taste (salt depends on the saltiness of the tortellini)
9 oz package four cheese tortellini pasta
half a 25 oz jar marinara sauce
1 tablespoon olive oil
4 large eggs
1 cup sour cream

Steps:

  • Pre heat the oven at 400 F
  • Heat the oil in a large non stick skillet and saute onions on high heat until glassy, about 2 minutes.
  • Add the rest of the vegetables and roast for 10 minutes until just a little soft but still crunchy.
  • Meanwhile cook the tortellini. Bring 60 oz water to a rolling boil and add tortellini. Boil for about 2 minutes (3-4 if the pasta was frozen). When ready, strain through a sieve and discard the water.
  • In another non stick skillet, add the cooked tortellini, olive oil and the pasta sauce.
  • Add all the herbs, salt and pepper and cook on high for about 2 minutes.
  • Add salt and pepper to taste (you might not even need to add salt)
  • Transfer the roasted vegetables and the cooked tortellini to a large baking dish.
  • In a medium bowl, whisk the eggs until foamy.
  • Add the sour cream and whisk to incorporate well.
  • Pour the sour cream mixture over the veggie and tortellini and mix to coat.
  • Bake for 20 minutes or until the top gets a golden crust

TORTELLINI WITH VEGETABLES



Tortellini With Vegetables image

Sweet vegetables, cheese-filled pasta, and tangy garlic make this dish perfect for a summer afternoon picnic. This easy and quick recipe was adapted from a weight loss tracking website's newsletter.

Provided by lauralie41

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

1 medium red pepper, sliced
1 medium green pepper, sliced
1 medium oranges or 1 medium yellow sweet pepper, sliced
1 cup sugar snap peas or 1 cup green beans
1 large tomatoes, quartered
2 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, chopped
5 -6 fresh basil leaves, shredded
salt and pepper, to taste
2 cups cheese tortellini, dried
1/2 cup parmesan cheese, grated

Steps:

  • In a medium saucepan cook tortellini in boiling water until just tender. Drain and set aside.
  • Heat oil in a saute pan or medium sized pan and add onion. Cook until translucent than add garlic, peppers, basil, and beans. Continue cooking until peppers become slightly soft.
  • Toss the vegetable mixture with the drained tortellini, toss well, top with parmesan cheese and serve.

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.

TORTELLINI WITH FRESH VEGETABLES



Tortellini with Fresh Vegetables image

Toss together quick-cooking pasta, bell pepper, tomato and zucchini for an Italian-seasoned meatless meal.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 7

1 package (9 ounces) refrigerated cheese-filled tortellini
1 tablespoon olive or vegetable oil
1 medium bell pepper, cut into 1-inch pieces (1 cup)
2 cups chopped roma (plum) tomatoes (6 to 8 medium)
1 medium zucchini, cut lengthwise in half, then cut crosswise into slices (1 1/2 cups)
1/2 teaspoon Italian seasoning
1/2 teaspoon garlic salt

Steps:

  • Cook and drain tortellini as directed on package, using 3-quart saucepan. Wipe out saucepan with paper towel; wipe dry with paper towel.
  • Heat oil in same saucepan over medium-high heat. Cook bell pepper in oil 2 to 3 minutes, stirring frequently, until crisp-tender.
  • Stir in tomatoes, zucchini, Italian seasoning and garlic salt. Cover and cook 3 to 5 minutes, stirring occasionally, until zucchini is tender.
  • Stir in tortellini. Cook 2 to 3 minutes, stirring occasionally, until hot.

Nutrition Facts : Calories 180, Carbohydrate 20 g, Cholesterol 60 mg, Fat 2, Fiber 3 g, Protein 8 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 250 mg

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