Harvest Vegetable Tortellini Food

TORTELLINI WITH VEGETABLES

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.

TORTELLINI WITH FRESH VEGETABLES

Steps:

• Cook and drain tortellini as directed on package, using 3-quart saucepan. Wipe out saucepan with paper towel; wipe dry with paper towel.
• Heat oil in same saucepan over medium-high heat. Cook bell pepper in oil 2 to 3 minutes, stirring frequently, until crisp-tender.
• Stir in tomatoes, zucchini, Italian seasoning and garlic salt. Cover and cook 3 to 5 minutes, stirring occasionally, until zucchini is tender.
• Stir in tortellini. Cook 2 to 3 minutes, stirring occasionally, until hot.

TORTELLINI AND VEGETABLE CHOWDER

Steps:

• In a large saucepan combine broth and frozen vegetables. Bring to a boil.
• Stir in tortellini, return to boil, reduce heat, and simmer about 5 minutes or until vegetables are tender.
• Meanwhile, in a screw-top jar combine about half of the milk and all of the flour. Cover and shake well. Add to broth mixture, add remaining milk and basil.
• Cook and stir until thickened and bubbly. Cook and stir for one more minute.
• Stir in cheese until melts. If desired, season to taste with fresh ground black pepper and salt.
• Enjoy!

VEGETABLE CHEESE TORTELLINI

Steps:

• Cook tortellini according to package directions, adding vegetables during the last few minutes., Meanwhile, in a small saucepan, combine the cheese spread, milk and pepper. Cook over low heat until heated through. Drain tortellini mixture and toss with cheese sauce.

VEGAN VEGETABLE TORTELLINI WITH GARLIC BUTTER SAUCE

Steps:

• Place tofu, eggplant, semi-dried tomatoes, zucchinis, shallots, 3 cloves garlic, lemon juice, olive oil, parsley and salt in pepper in food processor. Process until a fine mixture is produced. You don't want the mixture to be too chunky - it should have a ricotta-like consistency.
• Place one teaspoon of tofu mixture in the middle of a wanton wrapper. Brush sides of wrapper with water and place another wrapper on top. Firmly press down on all sides to ensure that the wrappers are sealed - if wrappers aren't sealed firmly, water will enter and produce a soggy tortellini. Using two wanton wrappers per individual tortellini makes a larger piece, so you may want to use one wrapper and fold over to make smaller pieces of tortellini.
• Continue step two until all wanton wrappers have been used.
• In a large pot, boil water and add some salt and olive oil.
• In batches of about ten, place tortellini into boiling water. The tortellini is ready when the pieces rise to the top of the pot, much like when cooking gnocchi. Continue process until all tortellini is cooked.
• In a separate pan, add butter and garlic. You may need to adjust the measurements of butter and garlic depending on your tastes. Be sure not to let the garlic over-brown as this will produce a bitter taste and spoil the dish. Cook for about two minutes, or until all butter is melted. At this stage I like to add a cup of baby spinach to the butter/garlic sauce, but you can omit this if you like.
• Serve tortellini with garlic butter sauce on top.

HARVEST VEGETABLE TORTELLINI

Steps:

• Cook tortellini according to package directions.
• Meanwhile, heat oil over high heat and cook onion and mushrooms for 5 min., stirring often.
• Lower heat to medium-high and stir in flour. Add zucchini, sweet peppers, corn and garlic. Cook, stirring often, for 5 minute.
• Add evaporated milk, pepper and salt. Cook, stirring, for 5 minutes or until thickened.
• Drain tortellini and add to vegetable mixture. Mix with half of the Parmesan and the basil.
• Serve sprinkled with remaining Parmesan.

VEGETABLES AND TORTELLINI WITH CREAM SAUCE

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.