Tortellini Vegetable Toss Recipes

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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

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.

TORTELLINI TOSS



Tortellini Toss image

Here's a quick dinner idea for nights when time is short. Delicious, colorful, and on the table in 30 minutes.

Provided by Brenda.

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
1 medium onion, Chopped
2 medium zucchini, Chopped
2 medium yellow squash, Chopped
1 medium red bell pepper, chopped
2 cups mushrooms, sliced
2 garlic cloves, minced
salt and pepper, To Taste
1/4 teaspoon dried oregano
1 lb cheese tortellini, cooked
1/4 cup parmesan cheese, grated

Steps:

  • Heat olive oil in a large skillet over high heat.
  • Add onion, zucchini, yellow squash, bell pepper, mushrooms, garlic, oregano, salt & pepper.
  • Cook and stir 7 minutes or until vegetables are crisp-tender.
  • Toss with tortellini and parmesan cheese.

Nutrition Facts : Calories 466, Fat 14, SaturatedFat 5.8, Cholesterol 53.2, Sodium 509.1, Carbohydrate 66.4, Fiber 5.7, Sugar 7.5, Protein 21.8

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