Festive Fall Tortellini Toss Food

FESTIVE FALL TORTELLINI TOSS

Festive Fall Tortellini Toss image

Fall is my favorite season and I love the foods of autumn, such as mushrooms, squash, apples and walnuts. I combined these all with pasta to make a delicious side dish perfect for sharing at a potluck; the recipe can easily be doubled and can be served either warm or at room temperature. -Roxanne Chan, Albany, California

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 12 servings (2/3 cup each).

Number Of Ingredients 12

Ingredients

1 package (9 ounces) refrigerated cheese tortellini
2 tablespoons olive oil
1/2 pound sliced baby portobello mushrooms
1-3/4 cups cubed peeled butternut squash (about 1/4-inch cubes)
1/2 teaspoon poultry seasoning
1 medium tart apple, chopped
3 tablespoons thawed apple juice concentrate
3 tablespoons cider vinegar
1 green onion, thinly sliced
1/3 cup chopped walnuts, toasted
1/3 cup cubed smoked Gouda cheese (about 1/4-inch cubes)
2 tablespoons minced fresh parsley

Steps:

Cook tortellini according to package directions. In a large skillet, heat oil over medium-high heat. Add mushrooms, squash and poultry seasoning; cook and stir 6-8 minutes or until mushrooms are tender. Add apple, apple juice concentrate, vinegar and onion; cook 2-3 minutes longer or until squash is tender., Drain tortellini; rinse with cold water and place in a large bowl. Add squash mixture, walnuts, cheese and parsley; toss gently to coat.

Nutrition Facts : Calories 148 calories, Fat 7g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 109mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges

TORTELLINI TOSS

Tortellini Toss image

Here's a quick dinner idea for nights when time is short. Delicious, colorful, and on the table in 30 minutes.

Provided by Brenda.

Categories One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 medium onion, Chopped
2 medium zucchini, Chopped
2 medium yellow squash, Chopped
1 medium red bell pepper, chopped
2 cups mushrooms, sliced
2 garlic cloves, minced
salt and pepper, To Taste
1/4 teaspoon dried oregano
1 lb cheese tortellini, cooked
1/4 cup parmesan cheese, grated

Steps:

Heat olive oil in a large skillet over high heat.
Add onion, zucchini, yellow squash, bell pepper, mushrooms, garlic, oregano, salt & pepper.
Cook and stir 7 minutes or until vegetables are crisp-tender.
Toss with tortellini and parmesan cheese.

Nutrition Facts : Calories 466, Fat 14, SaturatedFat 5.8, Cholesterol 53.2, Sodium 509.1, Carbohydrate 66.4, Fiber 5.7, Sugar 7.5, Protein 21.8

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