Three Cheese Tortellini With Summer Squash Fresh Basil Recipes
TORTELLINI BAKE
One year I had so much summer squash, I was desperate for different ways to prepare it. That's when I came up with this recipe. Serve it as a side dish or on its own as a light meal. -Donald Roberts, Amherst, New Hampshire
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Cook tortellini according to package directions. Meanwhile, heat oil in a skillet; cook zucchini, yellow squash, onion, red pepper and seasonings until vegetables are crisp-tender. , Drain tortellini; combine with vegetable mixture, mozzarella and cream in a 1-1/2-qt. baking dish. , Bake, uncovered, at 375° until heated through, about 20 minutes. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 219 calories, Fat 10g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 362mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 2g fiber), Protein 10g protein.
CHEESE TORTELLINI WITH SQUASH
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
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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