Best Tortellini With Fresh Vegetables Recipes

ROASTED VEGETABLES WITH TORTELLINI

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.

CHEESE TORTELLINI WITH SUMMER VEGGIES

Steps:

• Bring a large pot of lightly salted water to a boil to cook tortellini, cook tortellini a minute shy of cook time according to directions on package. While water is coming up to a boil it's a good time to prep and cook the vegetables.
• In a 12-inch saute pan or deep skillet heat olive oil over medium-high heat.
• Add onion and saute 3 minutes. Add corn and saute 2 minutes more.
• Add tomatoes then saute 3 minutes. Add zucchini and garlic and saute until veggies are tender and many of the tomatoes have burst, about 6 to 8 minutes longer (note that during this period it's about the right time to add the tortellini to pot of boiling water so they finish up at the same time).
• Drain the tortellini while reserving about 1/4 cup of the pasta water.
• Transfer tortellini and the marinara sauce to the pan with veggies. Cook and toss until tortellini is tender about 1 to 2 minutes. If needed add a splash of pasta water to thin.
• Season with salt and pepper to taste. Toss in 1/4 cup parmesan, the basil and the parsley.
• Serve right away topping individual servings with remaining 1/4 cup parmesan.

TORTELLINI WITH VEGETABLES

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

Steps:

• Heat olive oil over medium heat in saucepan. Add roasted red pepper strips, zucchini moons, garlic and black olives. Cook while stirring for about 2 minutes or until zucchini reaches desired texture. Add chicken broth and let sauce simmer for 2 minutes. Season with salt and cracked black pepper to taste.
• Drain cooked tortellini well. Toss with a small amount of olive oil to prevent sticking. Add cooked tortellini to sauce, blend well. Allow sauce to cover tortellini.
• Place sauce and tortellini on serving plate topped with parmesan cheese and parsley.

TORTELLINI WITH FRESH VEGETABLES

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.