Cheese Tortellini With Broccoli 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.

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 SQUASH

Steps:

• Place a baking sheet on the middle oven rack and preheat to 450˚ F. Toss the squash, mushrooms, olive oil and a big pinch each of salt and pepper in a large bowl. Spread out on the hot baking sheet and roast, tossing once or twice, until the vegetables are browned around the edges and tender, 20 to 25 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Combine the heavy cream, garlic, sage and a pinch of salt in a small saucepan. Bring to a boil, then reduce to a simmer and cook until reduced by about one-third, 5 to 7 minutes. Remove from the heat and stir in 1 teaspoon lemon juice; add more lemon juice to taste.
• Add the tortellini to the boiling water and cook as the label directs. Reserve 1 cup cooking water, then drain (reserve the pot).
• Strain the cream mixture through a fine-mesh sieve into the reserved pot. Add the tortellini and 1/2 cup reserved cooking water; toss over medium heat until coated, adding a few more tablespoons cooking water as needed to loosen.
• Divide the roasted vegetables among shallow bowls. Spoon the tortellini and sauce on top. Sprinkle with Parmesan and chives.

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.

TORTELLINI BROCCOLI BAKE

Steps:

• In a large bowl, combine the tortellini, broccoli, pimientos and onion; set aside. In a large saucepan, saute garlic in butter for 1 minute. Stir in the flour, salt, pepper and nutmeg. Gradually stir in milk until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in 1/3 cup Parmesan cheese until melted. Fold in broccoli mixture., Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 40-45 minutes or until hot and bubbly, stirring twice. Top with remaining Parmesan. Cover and let stand for 5 minutes or until cheese is melted.

BROCCOLI AND TORTELLINI SALAD

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Bring a large pot of lightly salted water to a boil. Cook tortellini in boiling water for 8 to 10 minutes or until al dente. Drain, and rinse under cold water.
• In a small bowl, mix together mayonnaise, sugar and vinegar to make the dressing.
• In a large bowl, combine broccoli, tortellini, bacon, raisins, sunflower seeds and red onion. Pour dressing over salad, and toss.

CHICKEN WITH TORTELLINI AND BROCCOLI

Steps:

• Fill a pot with water and place over high heat. Bring to a roiling boil.
• In a microwave-safe dish, combine oil, garlic, chicken broth, and lemon juice. Add chicken and microwave on high for 1 minute and 30 seconds.
• When water boils, add tortellini to pot and stir. When water returns to a gentle boil, add broccoli and stir. Stir occasionally until tortellini is done, approximately 8-11 minutes Drain tortellini and broccoli in a colander. Do not rinse.
• Add sauce and chicken to pot. Add tortellini and 1/3 cup shredded cheese. Toss well to coat tortellini and broccoli and sauce.
• To serve, divide pasta and sauce between 4 bowls. Garnish with remaining cheese. If desired, season with salt, pepper, and crushed red pepper.