Summer Garden Tortellini Food
SUMMER GARDEN PASTA
Provided by Ina Garten
Time 4h20m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Combine the cherry tomatoes, 1/2 cup olive oil, garlic, basil leaves, red pepper flakes, 1 teaspoon salt, and the pepper in a large bowl. Cover with plastic wrap, and set aside at room temperature for about 4 hours.
- Just before you're ready to serve, bring a large pot of water with a splash of olive oil and 2 tablespoons salt to a boil and add the pasta. Cook al dente according to the directions on the package (be careful - it only takes 2 to 3 minutes!). Drain the pasta well and add to the bowl with the cherry tomatoes. Add the cheese and some extra fresh basil leaves and toss well. Serve in big bowls with extra cheese on each serving.
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.
GARDEN TORTELLINI PRIMAVERA
This is a great dish which uses delicious summer squash and zucchini from the garden. It is very easy to make and tastes wonderful.-Mary Ann Dell, Phoenixville, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Cook tortellini according to package directions. Meanwhile, in a large skillet, saute yellow squash and zucchini in oil for 4-6 minutes or until crisp-tender. , Drain tortellini; transfer to a large bowl. Add the squash mixture, tomatoes, onions and pepper. Drizzle with salad dressing; toss to coat. Sprinkle with cheese and almonds.
Nutrition Facts : Calories 245 calories, Fat 9g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 468mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 4g fiber), Protein 11g protein.
SUMMER GARDEN TORTELLINI
I just love this is wonderful quick to serve pasta dish! Use your abundance of summer vegetables from your garden or local Farmer's Market! -- Adapted from Gourmet Magazine, August 2007 edition.
Provided by Bev I Am
Categories Cheese
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook tortellini in a pasta pot of boiling salted water according to package instructions.
- While tortellini 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.
- Combine corn mixture and tomatoes in a large bowl.
- Reserve 1/4 cup pasta-cooking water, then drain tortellini and add to vegetables along with reserved cooking water and basil.
- Toss well and season with salt and pepper.
- Sprinkle with grated Parmesan if desired.
Nutrition Facts : Calories 552.3, Fat 20.9, SaturatedFat 11.6, Cholesterol 78.1, Sodium 409.1, Carbohydrate 76.8, Fiber 5.4, Sugar 5.3, Protein 18.9
SUMMER GARDEN TORTELLINI
This super quick meal that shines a light on some of favorite summer goodies the corn really pops next to the cheese tortellini and the salty jolt of prosciutto. I've also substituted the prosciutto for smoked turkey and in a pinch and it still tastes good. -- This is modified from Gourmet magazine 2007 issue.
Provided by Hopes in the kitchen
Categories Corn
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook tortellini according to directions
- While tortellini boils, cook garlic, prosciutto, corn, 1/2 t salt & 1/4 t pepper, in butter/oil mix in a large skillet over medium-high heat, stirring occasionally, until corn is just tender, (4-5 min).
- Meantime, chop tomatoes add to pan and remove from heat.
- Drain pasta, reserve 1/4 cup of cooking liquid and add to vegetables along with water and basil. Toss well and season with salt and pepper.
Nutrition Facts : Calories 322.2, Fat 10.4, SaturatedFat 4.4, Cholesterol 31.4, Sodium 523.7, Carbohydrate 50.3, Fiber 4.4, Sugar 4.8, Protein 11.2
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