Tortellini With Vegetables Recipes

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TORTELLINI WITH ROASTED VEGGIES AND BASIL VINAIGRETTE



Tortellini with Roasted Veggies and Basil Vinaigrette image

Tender, sweet roasted veggies pair perfectly with cheesy tortellini and a light basil vinaigrette in this easy dish. Serve alongside Italian-marinated chicken or as a light, veggie-forward meal all on its own.

Provided by Monica | Nourish + Fete

Categories     Main

Time 30m

Number Of Ingredients 16

1 small zucchini (sliced and halved)
1-2 bell peppers (any color, cut into large chunks)
1 small bunch asparagus (cut into 2-inch pieces)
1/2 small red onion (cut into large chunks)
1 tablespoon olive oil
1 teaspoon kosher salt
10-12 cranks fresh-ground black pepper
18-20 ounce package refrigerated tortellini (any flavor)
grated Parmesan cheese
3/4 cup packed fresh basil leaves
2 cloves garlic
2 tablespoons olive oil
1 tablespoon red wine vinegar
1/4 teaspoon red pepper flakes
1/4 teaspoon kosher salt
1-2 tablespoons water

Steps:

  • Preheat oven to 400 degrees F. Chop zucchini, peppers, asparagus, and onion, and everything out on a large rimmed baking sheet. Drizzle with olive oil, sprinkle with kosher salt and black pepper, and toss lightly to combine. Roast for 20 minutes, until the veggies are tender.
  • Meanwhile, boil a large pot of well-salted water and cook tortellini according to package directions. Drain and set aside.
  • To make the vinaigrette, combine basil, garlic, olive oil, red wine vinegar, red pepper, and salt in a small food processor or blender. Blend until smooth, then add a bit of water to thin out the dressing, and blend once more. It should be thin enough to easily pour and coat the pasta and veggies.
  • Combine drained pasta, roasted veggies, and basil vinaigrette in a large bowl. Toss to combine, sprinkle with Parmesan, and serve.

Nutrition Facts : Calories 518 kcal, Carbohydrate 61 g, Protein 21 g, Fat 22 g, SaturatedFat 5 g, Cholesterol 48 mg, Sodium 1289 mg, Fiber 6 g, Sugar 7 g, ServingSize 1 serving

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 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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