Green White Tortellini With Spring Veggies Food

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GREEN MINESTRONE WITH TORTELLINI

2022-07-29



Green minestrone with tortellini image

Add tortellini to this green minestrone soup with leeks, spring veg and peas for a filling lunch or supper. It's a healthy, low calorie choice on cold nights

Provided by Cassie Best

Categories     Soup, Starter

Time 30m

Number Of Ingredients 11

Ingredients:

  • 2 tbsp olive or rapeseed oil
  • 1 onion , chopped
  • 1 small leek , chopped
  • 1 celery stick , chopped
  • 3 garlic cloves , crushed
  • 2 bay leaves
  • 1l good-quality chicken or vegetable stock
  • 100g shredded spring veg or cabbage
  • 50g frozen peas
  • 1 lemon , zested
  • 250g tortellini

Steps:

  • Heat the olive or rapeseed oil in a large pan. Add the onion, leek and celery stick. Cook for 8-10 mins until softened, then stir in the garlic and bay leaves. Pour in the chicken or vegetable stock, then cover and simmer for 10 mins. Add the spring veg or cabbage, peas, lemon zest and tortellini (spinach tortellini works well). Cover and cook for another 3 mins, season well and ladle into bowls.

Nutrition Facts : Calories 231 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 14 grams protein, Sodium 0.9 milligram of sodium

VEGETABLES AND TORTELLINI WITH CREAM SAUCE

2022-07-29



Vegetables and Tortellini with Cream Sauce image

It looks complicated but this is actually a quick and hearty meal of veggies, tortellini, and cream sauce. This recipe is great for entertaining because you can put it together ahead of time and throw it under the broiler just before serving.

Provided by Bookwyrm

Categories     Main Dish Recipes     Casserole Recipes     Vegetable

Time 55m

Yield 6

Number Of Ingredients 14

Ingredients:

  • cooking spray
  • 24 ounces frozen cheese tortellini
  • 1 bunch asparagus, diced
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups vegetable stock
  • ¼ teaspoon nutmeg
  • ½ cup heavy whipping cream
  • ½ cup shredded Parmigiano-Reggiano cheese
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 pound fresh spinach, stemmed and chopped
  • 1 (15 ounce) can artichoke hearts, drained and quartered
  • 2 cups shredded Italian cheese blend

Steps:

  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler on high heat. Lightly spray a large casserole pan with cooking spray.
  • Bring a large pot of lightly salted water to a boil. Add tortellini and asparagus and cook in the boiling water until tortellini float to the top, 3 to 5 minutes. Drain, rinse in cold water, and set aside.
  • Melt butter in a medium-sized pan over medium-low heat. Whisk in flour and cook until smooth, 1 to 2 minutes. Whisk in stock and nutmeg and heat until bubbly, about 5 minutes. Add cream and Parmigiano-Reggiano cheese. Heat until thick and bubbly, stirring constantly, about 3 minutes.
  • Heat olive oil in a large pan over medium heat. Add garlic and cook for 1 minute. Add spinach and artichoke hearts. Cook and stir until heated through, about 5 minutes.
  • Combine cooked tortellini-asparagus mixture and spinach mixture in the prepared casserole pan. Mix thoroughly but gently so tortellini don't get mashed. Pour white sauce over the mixture and top with Italian cheese blend.
  • Cook under the broiler until cheese is melted and browned, 5 to 10 minutes. Remove from the oven and let sit 10 minutes before serving.

Nutrition Facts : Calories 727.6 calories, Carbohydrate 68.5 g, Cholesterol 121.2 mg, Fat 38 g, Fiber 7.4 g, Protein 32.2 g, SaturatedFat 20.4 g, Sodium 1466.7 mg, Sugar 5.3 g

TORTELLINI WITH VEGETABLES

2022-07-29



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

Ingredients:

  • 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.

Top Asked Questions

  1. What vegetables go well with tortellini?
    Our favorite vegetables to toss with tortellini are tomatoes, spinach, broccoli, zucchini, and peppers. Use your favorite vegetables and you can't go wrong!
  2. How do you cook 20 minute tortellini with vegetables?
    20 Minute Cheese Tortellini with Veggies. Sauteed onions, yellow summer squash and green beans, tossed with cheese tortellini, sun dried tomato pesto and fresh chopped basil. Bring a large pot of lightly salted water to a boil. Cook tortellini according to package instructions. Drain well. Reserve cooking pot.
  3. What is tortellini soup made of?
    Healthy and flavorful Vegetable Tortellini Soup that's packed with veggies like carrots, green beans, celery, corn, and peas, plus tender bites of cheese tortellini. Heat olive oil in a large pot over medium heat. Add onions and celery and sauté for 3-5 minutes.
  4. How do you cook tortellini with green beans?
    Add in green beans and continue cooking, stirring often until the vegetables are crisp-tender. Return the tortellini to the pot, and gently stir in the vegetables, pesto, basil and pepper. Stir to coat.

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