Tortellini Primavera Diabetic Friendly Food

TORTELLINI PRIMAVERA

Steps:

• In a large skillet over medium heat, combine the oil and butter and allow the butter to melt.
• Add the garlic and cook for 1 minute. Add the onion, zucchini, squash, tomatoes, carrots and bell pepper. Saute for 7 to 8 minutes, or until the vegetables are tender. Season them with Italian seasoning, salt, and black pepper.
• Add the stock and tortellini. Cover the skillet and simmer for 5 to 6 minutes or until the tortellini is cooked through.
• Stir in 1/4 cup of the Parmesan cheese and the lemon juice. Top the pasta with the remaining 1/4 cup of Parmesan cheese before serving.

TORTELLINI PRIMAVERA

Steps:

• Put a large pot of water on to boil.
• Meanwhile, whisk broth and flour in a small bowl. Heat oil in a large skillet over medium heat. Add garlic and cook, stirring, until just beginning to brown, 1 to 2 minutes. Add the broth mixture to the pan, bring to a boil and cook, stirring occasionally, until the sauce is thick enough to coat the back of a spoon, about 3 minutes. Remove from the heat and stir in cheese, tarragon (or dill or chives) and salt.
• Add vegetables and tortellini to the boiling water; return the water to a simmer and cook until the vegetables and tortellini are tender, 3 to 5 minutes. Drain; add to the pan with the sauce and stir to coat.

TORTELLINI PRIMAVERA

Steps:

• Bring a pot of water to a boil. Cook the tortellini in the boiling water for a couple of minutes less than the package directions call for. Drain and set aside.
• Melt the butter in a large skillet over medium-high heat. Add the garlic and onions and stir and cook for 1 minute. Add the cauliflower, carrots and asparagus and stir and cook 1 minute. Splash in the broth, then cook until the liquid reduces a bit, 2 to 3 minutes. Stir in the Parmesan and cream and cook until hot. Stir in the peas, ham and some salt and pepper and continue cooking to allow the peas and ham to heat up in the sauce. Add the basil and heat; stir in the tortellini. Check for seasoning, adding more if needed, and serve with extra Parmesan and basil.

TORTELLINI PRIMAVERA (DIABETIC FRIENDLY)

Steps:

• Cook tortellini according to package directions. Drain.
• Coat a large nonstick skillet with cooking spray. Add 1 T olive oil and heat over medium-high heat. Add broccoli, green pepper, red pepper, zucchini and squash and saute for 5-7 minutes or until peppers begin to soften.
• Add cooked tortellini to skillet and saute another 2 minutes. Drizzle 1 T olive oil over entire mixture and sprinkle with garlic salt. Toss well to coat.

TORTELLINI PRIMAVERA WITH GORGONZOLA SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook both kinds of tortellini in the boiling water until they float, 3 to 5 minutes. Drain, return to the pot, and keep warm.
• Heat olive oil in a large skillet over high heat. Cook and stir snow peas, mushrooms, carrots, green onions, garlic, and salt until vegetables are tender-crisp, about 3 minutes. Pour vegetable mixture into the pot with the cooked tortellini and toss.
• Add cream, 1/2 the Gorgonzola cheese, butter, and pepper to the pot with the pasta mixture. Cook over medium heat until heated through and cheese has melted, about 5 minutes. Sprinkle remaining Gorgonzola cheese on top and serve immediately.

CHEESE TORTELLINI PRIMAVERA

Steps:

• In a large microwave-safe bowl, combine broccoli and 1/4 cup water; microwave, covered, on high for 2-3 minutes or until tender. Cool slightly; drain. Repeat with asparagus and remaining water., Cook tortellini according to package directions; drain. In a small bowl, whisk flour and broth until smooth., Cut orange pepper, zucchini and yellow squash into 1/4-in.-thick strips. In a large skillet, heat butter over medium heat. Add vegetable strips; cook and stir 6-8 minutes or just until crisp-tender. Add green onions and garlic; cook 1 minute longer. Stir broth mixture to combine; stir into vegetables. Bring to a boil. Reduce heat; simmer, uncovered, 1-2 minutes or until sauce is slightly thickened, stirring occasionally., Add broccoli, asparagus, tortellini, 1/2 cup cheese, pepper and salt; heat through, tossing gently to combine. If desired, serve with additional cheese.

TORTELLINI PRIMAVERA

Steps:

• Cook tortellini according to package directions. Meanwhile, in a small bowl, combine 4-1/2 teaspoons oil and 4-1/2 teaspoons pesto. Add chicken and toss to coat. Let stand at room temperature while cooking the vegetables. , In a large skillet, saute the asparagus, peppers, onion, carrot, peas, broccoli, garlic powder, salt and pepper in remaining oil until crisp-tender. Drain tortellini and return to the saucepan; add vegetable mixture., In the same skillet, cook and stir the chicken for 4-5 minutes or until juices run clear. Stir in the tomatoes, 2 tablespoons Parmesan cheese, water and remaining pesto; simmer for 2 minutes. Add tortellini mixture; toss. Sprinkle with remaining Parmesan cheese.

TORTELLINI PRIMAVERA

Steps:

• 1. Boil water and cook tortellini according to package directions while proceeding with the vegetables.2. Sauté vegetables and garlic in nonstick skillet with oil on medium-high heat for about 1 minute. Reduce heat and cover for 1-2 more minutes until tender-crisp.3. Combine milk and cornstarch and add it to the vegetables. Stir constantly until thickened.4. Add nutmeg and pepper to taste. Toss together with tortellini, parsley, and onion. Sprinkle with Parmesan cheese.EXCHANGES2 1/2 Starch1 Medium-Fat Meat2 Vegetable1/2 Fat-Free Milk2 FatNUTRITION FACTSCalories 460 Calories from Fat 146Total Fat 16g Saturated Fat 6gCholesterol 52mgSodium 678mgTotal Carbohydrate 55g Dietary Fiber 4g Sugars 13gProtein 27g

TORTELLINI PRIMAVERA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook tortellini at a boil until tender yet firm to the bite and filling is warmed through, 5 to 7 minutes; drain.
• Stir cooked tortellini, tomatoes, broccoli, yellow bell pepper, Parmesan cheese, and pepperoni together in a bowl. Pour in 1 cup Italian dressing and toss to coat. Cover and refrigerate for at least 4 hours. If salad looks dry, stir in an additional 1/4 cup Italian dressing before serving.

TORTELLINI PRIMAVERA

Steps:

• In a large skillet, sauté mushrooms, onions and garlic in margarine.
• Add remaining ingredients except tortellini; mix well.
• Cook until mixture is heated thoroughly and cheeses are melted.
• Stir occasionally.
• Stir in tortellini & heat thoroughly.

TORTELLINI PRIMAVERA

Steps:

• 1.Put a large pot of water on to boil.
• 2.Meanwhile, whisk broth and flour in a small bowl. Heat oil in a large skillet over medium heat. Add garlic and cook, stirring, until just beginning to brown, 1 to 2 minutes. Add the broth mixture to the pan, bring to a boil and cook, stirring occasionally, until the sauce is thick enough to coat the back of a spoon, about 3 minutes. Remove from the heat and stir in cheese, tarragon (or dill or chives) and salt.
• 3.Add vegetables and tortellini to the boiling water; return the water to a simmer and cook until the vegetables and tortellini are tender, 3 to 5 minutes. Drain; add to the pan with the sauce and stir to coat.