Tortellini With Garden Vegetables Recipes

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ROASTED VEGETABLES WITH TORTELLINI



Roasted Vegetables With Tortellini image

Tortellini with your favorite veggies will make a satisfying meal. Roasting vegetables with Land O Lakes® Light Butter with Canola Oil helps to reduce the fat.

Provided by Land O'Lakes

Categories     Vegetable     Pasta and noodles     Main Course

Yield 6 servings

Number Of Ingredients 6

3 tablespoons * Land O Lakes® Light Butter with Canola Oil
6 cups fresh vegetables (red, yellow and/or green bell peppers, onion, zucchini, yellow summer squash, green beans), cut into 1/2-inch strips or chunks
4 teaspoons finely chopped fresh garlic
2 teaspoons Italian seasoning
1 (9-ounce) package refrigerated cheese-filled tortellini
Salt, if desired

Steps:

  • Heat oven to 450°F.
  • Place 2 tablespoons Light Butter with Canola Oil in 13x9-inch baking pan; heat in oven 1-2 minutes or until melted.
  • Stir in vegetables, garlic and Italian seasoning. Roast, stirring occasionally, 20-25 minutes or until vegetables are crisply tender.
  • Cook tortellini according to package directions. Drain; return to pan. Stir in remaining Light Butter with Canola Oil and roasted vegetables. Salt to taste, if desired.

Nutrition Facts : Calories 190 calories, Fat 6 grams, SaturatedFat grams, Transfat grams, Cholesterol 25 milligrams, Sodium 200 milligrams, Carbohydrate 29 grams, Fiber 3 grams, Sugar grams, Protein 7 grams

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 WITH GARDEN VEGETABLES



Tortellini with Garden Vegetables image

Provided by Kitchen Crew

Categories     Pasta Sides

Number Of Ingredients 9

8 oz tortellini, cheese stuffed
1/2 c peas
2 Tbsp olive oil
2 Tbsp parmesan cheese, grated
1 carrot, sliced
1 Tbsp basil, fresh chopped
1 zucchini, thinly sliced
"just a pinch" of pepper
tomato, cored, peeled and chopped

Steps:

  • 1. In a large saucepan bring 6 cups of water to a rolling boil.
  • 2. Add pasta and cook 8 to 10 minutes or until tender.
  • 3. Reserve 1/3 cup cooking liquid; drain pasta.
  • 4. Meanwhile in a 12\" skillet heat oil over low heat for one minute.
  • 5. Add the carrot and zucchini and gently saute for 5 minutes stirring occasionally.
  • 6. Mix in tomato and peas; cook 5 minutes longer.
  • 7. Add the pasta, cooking liquid and remaining ingredients.
  • 8. Toss to combine and heat through about one minute.
  • 9. Serve with additional parmesan cheese on the side.

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