Cheese Tortellini With Tomatoes And Corn Food

CHEESE TORTELLINI WITH SUMMER VEGGIES

Steps:

• Bring a large pot of lightly salted water to a boil to cook tortellini, cook tortellini a minute shy of cook time according to directions on package. While water is coming up to a boil it's a good time to prep and cook the vegetables.
• In a 12-inch saute pan or deep skillet heat olive oil over medium-high heat.
• Add onion and saute 3 minutes. Add corn and saute 2 minutes more.
• Add tomatoes then saute 3 minutes. Add zucchini and garlic and saute until veggies are tender and many of the tomatoes have burst, about 6 to 8 minutes longer (note that during this period it's about the right time to add the tortellini to pot of boiling water so they finish up at the same time).
• Drain the tortellini while reserving about 1/4 cup of the pasta water.
• Transfer tortellini and the marinara sauce to the pan with veggies. Cook and toss until tortellini is tender about 1 to 2 minutes. If needed add a splash of pasta water to thin.
• Season with salt and pepper to taste. Toss in 1/4 cup parmesan, the basil and the parsley.
• Serve right away topping individual servings with remaining 1/4 cup parmesan.

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.

CHEESE TORTELLINI IN CURRIED COCONUT MILK

Steps:

• Bring a large pot of salted water to a boil; stir in tortellini and cook until tender, about 10 minutes. Drain.
• Heat butter over medium heat in a saucepan; stir in shallot and saute until translucent, about 3 minutes. Add curry powder; cook and stir until a paste forms, about 1 minute.
• Pour vegetable broth into curry paste mixture. Stir until curry is dissolved, about 1 minute; bring to a boil. Slowly pour in coconut milk; adjust heat to return soup to a simmer.
• Stir tomato and jalapeno into soup, simmer 5 minutes more. Stir tortellini into soup; season with salt and pepper.

HEARTY CHEESE TORTELLINI

Steps:

• In a small skillet, cook sausage and beef over medium heat until no longer pink; drain. Transfer to a 3-qt. slow cooker. Stir in the marinara sauce, tomatoes and mushrooms. Cover and cook on low for 6-7 hours or until heated through. , Prepare tortellini according to package directions; stir into meat mixture. Sprinkle with cheese. Cover and cook for 15 minutes or until cheese is melted.

CHEESE TORTELLINI WITH TOMATOES AND CORN

Steps:

• In a 6-qt. stockpot, cook tortellini according to package directions, adding corn during the last 5 minutes of cooking. Drain; transfer to a large bowl. Add remaining ingredients; toss to coat.

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.

TORTELLINI SALAD WITH CORN

Steps:

• Boil the tortellini until done. Drain, then rinse in cold water and drain again well.
• Mix tortellini with corn and lemon peel.
• Beat lemon juice and olive oil together, pour over the tortellini and toss gently.
• Add basil, tomato pulp, sun-dried tomatoes and scallions. Season to taste with salt and pepper. Allow to marinate briefly before serving.

MACARONI & CHEESE WITH TOMATOES & CORN

Steps:

• Cook macaroni according to package directions. Use different shapes than elbow macaroni for variety. Drain in colander.
• Mixed together tomatoes and corn in the pan in which the macaroni was cooked.
• Add shredded cheese and thoroughly drained macaroni. Add salt and/or pepper if desired (I add a little pepper but no salt; there is plenty of salt in the tomatoes).
• Spread evenly in a 9 inch by 13 inch baking dish.
• Cover with sliced cheese, using more if desired.
• Bake in a preheated 325 degree oven for 45 minutes. Serve hot.

SUMMER GARDEN TORTELLONI

Steps:

• Cook tortelloni in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) according to package instructions.
• While tortelloni boils, cook garlic, prosciutto, corn, 1/2 teaspoon salt, and 1/4 teaspoon pepper in butter in a large heavy skillet over medium-high heat, stirring occasionally, until corn is just tender, 4 to 5 minutes.
• Meanwhile, chop tomatoes.
• Combine corn mixture and tomatoes in a large bowl.
• Reserve 1/4 cup pasta-cooking water, then drain tortelloni and add to vegetables along with reserved cooking water and basil. Toss well and season with salt and pepper.

SKILLET TORTELLINI WITH CORN AND CRISPY ROSEMARY

Steps:

• Place the bacon, 4 of the rosemary sprigs and 1 tablespoon butter in a large (at least 12-inch) nonstick or well-seasoned cast-iron skillet. Set over medium-high. When sizzling, cook, stirring often, until the bacon is golden and the rosemary is crisp, 4 to 6 minutes. Turn off the heat and use a slotted spoon or fish spatula to transfer the bacon and rosemary to a paper towel-lined plate.
• Drain all but about 1/4 cup bacon fat from the skillet and add the tortellini, arranging it in a single layer. Set over medium heat and cook, without stirring, until browned underneath, 2 to 4 minutes. Add 1 1/2 cups water, the remaining rosemary sprig, 1 teaspoon salt and 1 teaspoon pepper. Stir to combine, scraping up browned bits from the skillet. Cover with a lid or baking sheet and cook until the pasta is tender, 3 to 5 minutes.
• Add the corn kernels, corn milk and remaining tablespoon of butter. Stir until the butter melts and glazes the pasta and the corn is warmed through, 1 to 2 minutes. Remove from heat and season to taste with salt and pepper.
• Divide pasta among 4 plates or bowls, then top with the bacon. Crumble the fried rosemary needles over the plates by rubbing them between your fingers. Eat right away.