Cheese Tortellini With Broccoli Tomatoes And Garlic Food

BROCCOLI CHEESE TORTELLINI

Steps:

• In a large saucepan, cook cream and broccoli, uncovered, over medium-low heat for 5-6 minutes or until broccoli is crisp-tender. Meanwhile, cook tortellini according to package directions. , Stir 2 cups cheese and pepper into broccoli mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until mixture is thickened, stirring occasionally. , Drain tortellini; add to sauce and toss to coat. Sprinkle with parsley and remaining cheese.

CHEESE TORTELLINI WITH BROCCOLI, TOMATOES, AND GARLIC

Steps:

• Bring a large pot of salted water to a boil. Heat 1 tablespoon butter in a large skillet over medium. Add broccoli and garlic; season with salt and pepper. Cook, tossing occasionally, until broccoli is crisp-tender, 6 to 8 minutes (if skillet gets too dry, add a little water).
• Cook tortellini in boiling water until al dente. Drain, reserving 1/2 cup pasta water; return tortellini to pot. Add broccoli mixture, tomatoes, and remaining 2 tablespoons butter; season with salt and pepper, and toss gently to combine. Gradually, add enough reserved pasta water to create a sauce that lightly coats tortellini. Serve immediately.

CHEESE TORTELLINI PRIMAVERA

Steps:

• In a large microwave-safe bowl, combine broccoli and 1/4 cup water; microwave, covered, on high for 2-3 minutes or until tender. Cool slightly; drain. Repeat with asparagus and remaining water., Cook tortellini according to package directions; drain. In a small bowl, whisk flour and broth until smooth., Cut orange pepper, zucchini and yellow squash into 1/4-in.-thick strips. In a large skillet, heat butter over medium heat. Add vegetable strips; cook and stir 6-8 minutes or just until crisp-tender. Add green onions and garlic; cook 1 minute longer. Stir broth mixture to combine; stir into vegetables. Bring to a boil. Reduce heat; simmer, uncovered, 1-2 minutes or until sauce is slightly thickened, stirring occasionally., Add broccoli, asparagus, tortellini, 1/2 cup cheese, pepper and salt; heat through, tossing gently to combine. If desired, serve with additional cheese.

CHEESE TORTELLINI WITH CREAMY TOMATO AND SPINACH SAUCE

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top but skin is nearly soft, about 2 minutes. Drain well.
• Slice sun-dried tomatoes thinly. Heat 1 tablespoon reserved tomato oil in a large skillet over medium-high heat. Season chicken with salt and pepper and add to the skillet; saute until golden, 3 to 4 minutes. Add garlic and stir for 30 seconds. Pour in sun-dried tomatoes, diced tomatoes, cream, and white wine; bring to a boil. Reduce heat to medium-low, cover skillet, and simmer until chicken is just cooked through, about 3 minutes.
• Transfer chicken to a separate dish. Add spinach and basil to the skillet and stir. Increase heat slightly and boil until sauce thickens enough to coat the back of a spoon, about 3 minutes. Season sauce with salt and pepper. Return chicken and cooked tortellini to skillet; cook and stir over medium heat until heated through, about 2 minutes more. Stir in Parmesan cheese.

BROCCOLI & TORTELLINI

Steps:

• Cook tortellini in a large pot of boiling water until tender but firm (about 5 min).
• Add broccoli and cook until tender (about 3 min).
• Drain.
• In a large saucepan or Dutch oven, combine tomatoes, garlic, oregano, salt and pepper.
• Bring to a boil, reduce heat and simmer, stirring occasionally, until sauce has thickened slightly (about 10 min).
• Add green onions and cook 2 more minutes.
• Add sauce to pasta/broccoli mixture and toss together.
• Sprinkle with Parmesan and serve.

CHEESE TORTELLINI WITH CHERRY TOMATOES

Steps:

• Cook tortellini according to package instructions; drain and set aside.
• While the pasta cooks, gather and cut up the vegetables and other ingredients.
• Heat the olive oil and garlic in a large pan over medium heat for about one minute.
• Add tomatoes, onion powder, salt, and pepper to the pan and saute for about 5 minutes.
• Add spinach, parsley and basil to the pan and cook for about 2 minutes more.
• Gently stir in the tortellini and cook for 2-3 more minutes.
• Remove from heat and top with parmesan cheese.

BROWNED BUTTER THREE-CHEESE TORTELLINI AND BROCCOLI

Steps:

• In 4-quart Dutch oven, cook and drain tortellini as directed on package; cover to keep warm.
• Meanwhile, microwave broccoli as directed on package.
• In same Dutch oven, melt butter over medium-high heat, stirring frequently. Cook 2 to 5 minutes longer, stirring often, until butter stops foaming and browned bits form at bottom of pan. Remove from heat.
• Stir sage, garlic, lemon peel and salt into browned butter. Gently fold in cooked tortellini and broccoli.