Green White Tortellini With Spring Veggies Food

GREEN MINESTRONE WITH TORTELLINI

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.

VEGETABLES AND TORTELLINI WITH CREAM SAUCE

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.

TORTELLINI WITH VEGETABLES

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.