Roasted Vegetables And Tortellini Food

WARM TORTELLINI AND ROASTED VEGETABLE SALAD

Steps:

• Preheat the oven to 425 degrees F. Toss the bell peppers, fennel, red onion, 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Bake, stirring occasionally, until the vegetables are tender and lightly browned, about 25 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs; drain. Put the kale in a large bowl and top with the warm tortellini and roasted vegetables.
• Heat the remaining 1/4 cup olive oil in a small skillet over medium heat. Add the garlic and cook, stirring occasionally, until it just starts browning, about 2 minutes. Remove from the heat and add the vinegar; pour over the tortellini mixture and toss to coat. Add the basil and fennel fronds, season with salt and pepper and toss.

WARM GARLIC & HERB TORTELLINI SALAD

Steps:

• Preheat the oven to 425 degrees F.
• Toss together the peppers, fennel, onions, oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Bake, stirring occasionally, until the vegetables are tender and lightly browned, about 25 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs; drain. Combine in a large bowl with the roasted vegetables and cool slightly.
• Add the spinach, salami and Italian Herb & Garlic Dressing to the bowl and toss. Season with salt and pepper. Sprinkle with the basil and fennel fronds.

ROASTED VEGETABLES AND TORTELLINI

Steps:

• 1. Heat oven to 450degrees, Melt butter in 13x9" baking pan for 3 to 4 minutes
• 2. Stir in vegetables, garlic, onion, Italian seasoning and salt. Bake stirring occasionally for 20 to 25 minutes or until vegetables are crispy tender.
• 3. Cook Tortellini according to package directions, Drain, return to pan. Stir in roasted vegetables and serve immediately.

TORTELLINI WITH ROASTED ROOT VEGETABLES

Steps:

• Preheat oven to 450°F. Toss vegetables with 1/4 cup of the dressing and the Italian seasoning. Spread evenly into lightly greased foil-lined 15x10x1-inch baking pan.
• Bake 20 to 30 min. or until vegetables are crisp-tender. Meanwhile, cook tortellini as directed on package.
• Drain tortellini; place in large bowl. Add vegetables, cheese and remaining dressing; toss lightly.

CHEESE TORTELLINI WITH VEGETABLES

Steps:

• Spray a nonstick skillet with non-fat cooking spray.
• On medium heat, saute onion and pepper for about 10 minutes.
• Stir in chopped broccoli.
• Pour in the lemon juice and wine.
• Add the tarragon.
• Cover and cook over low heat for about 15 minutes.
• Prepare tortellini according to package directions while veggies are cooking.
• Stir the olive oil and sun-dried tomatoes with the veggie mixture.
• Serve over prepared tortellini.