Best Tortellini With White Wine Primavera Recipes

TORTELLINI PRIMAVERA

Tortellini Primavera image

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

Ingredients

2 tablespoons olive oil
2 tablespoons butter
3 cloves of garlic, minced
1 medium red onion, thinly sliced
1 small zucchini, sliced into semicircles
1 small yellow squash, cut into semicircles
8 ounces cherry tomatoes
2 medium carrots, peeled and cut into thin matchsticks
1 medium green bell pepper, thinly sliced
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup chicken stock
1 pound frozen cheese tortellini
1/2 cup shaved Parmesan cheese, divided
Juice of 1/2 a lemon

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

Tortellini Primavera image

I'm a huge fan of spinach, not to mention pasta. This makes a spectacular dinner-all you need is salad & of course, garlic bread. It's quick, easy and minimal clean up! This comes from The Great American Favorite Brand Name Cookbook.

Provided by Lizzybob

Categories One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 cup sliced mushrooms
1/2 cup chopped onion
1 garlic clove, pressed
2 tablespoons margarine
1 (10 ounce) package frozen spinach, thawed & drained
1 (8 ounce) package cream cheese
1 roma tomato, chopped
1/4 cup milk (or more)
1/4 cup grated parmesan cheese
1 teaspoon italian seasoning
fresh basil, chopped
salt and pepper
8 -9 ounces cheese-filled egg tortellini, cooked & drained

Steps:

In a large skillet, sauté mushrooms, onions and garlic in margarine.
Add remaining ingredients except tortellini; mix well.
Cook until mixture is heated thoroughly and cheeses are melted.
Stir occasionally.
Stir in tortellini & heat thoroughly.

Nutrition Facts : Calories 501.1, Fat 32.6, SaturatedFat 17.2, Cholesterol 94, Sodium 594.1, Carbohydrate 36.2, Fiber 4.2, Sugar 3, Protein 18.9

TORTELLINI PRIMAVERA

Tortellini Primavera image

This creamy tortellini and vegetable pasta is a real crowd pleaser. To make it even quicker, use frozen chopped vegetables instead of fresh. Serve with: A green salad and whole-grain baguette

Provided by LeslieNY3912

Categories One Dish Meal

Time 50m

Yield 1 1/4 cups, 5 serving(s)

Number Of Ingredients 9

Ingredients

14 ounces vegetable broth or 14 ounces reduced-sodium chicken broth
2 tablespoons all-purpose flour
1 tablespoon extra virgin olive oil
3 garlic cloves, sliced
1 cup shredded Fontina cheese or 3/4 cup shredded parmesan cheese
1 tablespoon chives or 1 teaspoon dried tarragon
1/8 teaspoon salt
4 cups chopped vegetables (such as broccoli, carrots and snap peas) or 16 ounces frozen mixed vegetables
1 (16 ounce) package frozen cheese tortellini

Steps:

1.Put a large pot of water on to boil.
2.Meanwhile, whisk broth and flour in a small bowl. Heat oil in a large skillet over medium heat. Add garlic and cook, stirring, until just beginning to brown, 1 to 2 minutes. Add the broth mixture to the pan, bring to a boil and cook, stirring occasionally, until the sauce is thick enough to coat the back of a spoon, about 3 minutes. Remove from the heat and stir in cheese, tarragon (or dill or chives) and salt.
3.Add vegetables and tortellini to the boiling water; return the water to a simmer and cook until the vegetables and tortellini are tender, 3 to 5 minutes. Drain; add to the pan with the sauce and stir to coat.

TORTELLINI PRIMAVERA

Tortellini Primavera image

Provided by Ree Drummond Bio & Top Recipes

Categories side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 14

Ingredients

1 pound cheese tortellini
2 tablespoons salted butter
3 cloves garlic, minced
1 medium onion, finely diced
1 cup cauliflower florets (broken into small pieces)
3 carrots, peeled and diced
1 bunch asparagus, cut into pieces
1/2 cup chicken broth
1/2 cup grated Parmesan (powdered), plus more for serving
1/3 cup heavy cream
1 cup frozen peas
1 cup diced cooked ham
Salt and freshly ground black pepper
12 fresh basil leaves, chopped or cut into chiffonade, plus more for serving

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.