Best Tortellini Primavera With Gorgonzola Sauce Recipes
TORTELLINI PRIMAVERA
Lots of fresh veggies meet pasta in this one-pot tortellini primavera. It's all tossed with a light and flavorful sauce for a delicious summertime dinner. This recipe is from the cookbook, Incredible One-Pot Cooking, by Megan Marlow and is being shared here with permission from the author.
Provided by April Anderson
Categories Dinner
Time 30m
Number Of Ingredients 16
Steps:
- In a large skillet over medium heat, combine the oil and butter and allow the butter to melt.
- Add the garlic and cook for 1 minute. Add the onion, zucchini, squash, tomatoes, carrots and bell pepper. Saute for 7 to 8 minutes, or until the vegetables are tender. Season them with Italian seasoning, salt, and black pepper.
- Add the stock and tortellini. Cover the skillet and simmer for 5 to 6 minutes or until the tortellini is cooked through.
- Stir in 1/4 cup of the Parmesan cheese and the lemon juice. Top the pasta with the remaining 1/4 cup of Parmesan cheese before serving.
Nutrition Facts : ServingSize 1/6 of recipe, Calories 379 calories, Sugar 4.7g, Sodium 689.2mg, Fat 16.5g, SaturatedFat 7.1g, UnsaturatedFat 8g, TransFat 0g, Carbohydrate 44.3g, Fiber 3.3g, Protein 14.9g, Cholesterol 47.9mg
TORTELLINI PRIMAVERA
This is a quick pasta salad that is kicked up a notch by using tortellini instead of regular pasta. It is great for a cook-out or potluck because it doesn't include mayonnaise.
Provided by Happyschmoopies
Categories Salad 100+ Pasta Salad Recipes Tortellini Pasta Salad Recipes
Time 4h30m
Yield 5
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Cook tortellini at a boil until tender yet firm to the bite and filling is warmed through, 5 to 7 minutes; drain.
- Stir cooked tortellini, tomatoes, broccoli, yellow bell pepper, Parmesan cheese, and pepperoni together in a bowl. Pour in 1 cup Italian dressing and toss to coat. Cover and refrigerate for at least 4 hours. If salad looks dry, stir in an additional 1/4 cup Italian dressing before serving.
Nutrition Facts : Calories 762.4 calories, Carbohydrate 64.2 g, Cholesterol 92.3 mg, Fat 44.8 g, Fiber 4.4 g, Protein 29.2 g, SaturatedFat 14.6 g, Sodium 2160.5 mg, Sugar 8.9 g
TORTELLINI PRIMAVERA
Provided by Ree Drummond Bio & Top Recipes
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Bring a pot of water to a boil. Cook the tortellini in the boiling water for a couple of minutes less than the package directions call for. Drain and set aside.
- Melt the butter in a large skillet over medium-high heat. Add the garlic and onions and stir and cook for 1 minute. Add the cauliflower, carrots and asparagus and stir and cook 1 minute. Splash in the broth, then cook until the liquid reduces a bit, 2 to 3 minutes. Stir in the Parmesan and cream and cook until hot. Stir in the peas, ham and some salt and pepper and continue cooking to allow the peas and ham to heat up in the sauce. Add the basil and heat; stir in the tortellini. Check for seasoning, adding more if needed, and serve with extra Parmesan and basil.
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