Fresh From The Vine Tortellini Recipes
FRESH FROM THE VINE TORTELLINI
A fresh sauce, perfect for using up that bumper crop of cherry tomatoes!
Provided by Becca Miller
Categories Italian Recipes
Time 40m
Yield 2
Number Of Ingredients 10
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Place the cherry tomatoes on a baking sheet, and drizzle with 2 tablespoons of olive oil. Sprinkle on the oregano, salt, and pepper, and roll the cherry tomatoes around a few times to coat with the seasoned oil. Bake in the preheated oven until the tomatoes begin to burst, about 15 minutes.
- Cook and drain the tortellini according to package directions, and set aside in a serving dish.
- In a skillet, heat 2 teaspoons of olive oil over medium-low heat, and cook and stir the garlic until golden brown, about 3 minutes. Remove the skillet from the heat, and stir in the pesto and roasted tomatoes. Smash the tomatoes with a fork to break open, stir to combine, and pour the sauce over the tortellini. Sprinkle with shredded Parmesan cheese and torn basil leaves.
Nutrition Facts : Calories 672.1 calories, Carbohydrate 68.6 g, Cholesterol 66.6 mg, Fat 35.2 g, Fiber 5.4 g, Protein 24 g, SaturatedFat 10.6 g, Sodium 688.1 mg, Sugar 3.4 g
FRESH FROM THE VINE TORTELLINI
A fresh sauce, perfect for using up that bumper crop of cherry tomatoes!
Provided by Becca Miller
Categories Italian Recipes
Time 40m
Yield 2
Number Of Ingredients 10
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Place the cherry tomatoes on a baking sheet, and drizzle with 2 tablespoons of olive oil. Sprinkle on the oregano, salt, and pepper, and roll the cherry tomatoes around a few times to coat with the seasoned oil. Bake in the preheated oven until the tomatoes begin to burst, about 15 minutes.
- Cook and drain the tortellini according to package directions, and set aside in a serving dish.
- In a skillet, heat 2 teaspoons of olive oil over medium-low heat, and cook and stir the garlic until golden brown, about 3 minutes. Remove the skillet from the heat, and stir in the pesto and roasted tomatoes. Smash the tomatoes with a fork to break open, stir to combine, and pour the sauce over the tortellini. Sprinkle with shredded Parmesan cheese and torn basil leaves.
Nutrition Facts : Calories 672.1 calories, Carbohydrate 68.6 g, Cholesterol 66.6 mg, Fat 35.2 g, Fiber 5.4 g, Protein 24 g, SaturatedFat 10.6 g, Sodium 688.1 mg, Sugar 3.4 g
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