Tortellini With Baby Spinach And Sun Dried Tomatoes Food

TORTELLINI WITH CREAMY SUN-DRIED TOMATO SAUCE AND SPINACH

Steps:

• Cook tortellini according to package directions. (Don't drain without reserving some of the cooking water!)
• In a large, deep skillet, heat 1 teaspoon olive oil from jar of sundried tomatoes (I have a nonstick skillet - if you feel like you need to add more oil, feel free). Heat over medium heat. When hot, add onions and sprinkle with salt and pepper. Sauté onions until translucent. Add garlic and cook for another minute or until fragrant.
• Add sun dried tomatoes and spinach. Cook until spinach is wilted.
• Add cream and heat until slightly thickened. Stir in Parmesan cheese and cooked tortellini. If desired, add pasta water to achieve desired consistency.

TORTELLINI WITH SPINACH AND SUN-DRIED TOMATOES IN A GARLIC-PARMESAN CREAM SAUCE

Steps:

• Boil the tortellini according the package directions.
• While the tortellini is cooking, prepare the sauce. Melt the butter in a large skillet over medium heat. Add the garlic and cook, stirring, until fragrant, about 1 minute. Sprinkle in the flour and stir until it has absorbed the melted butter, becomes a paste and begins to smell nutty. Slowly whisk in the heavy cream (at first the mixture will be thick and chunky, but it will smooth and thin out), then add the salt and Parmesan cheese. Allow to simmer until thickened, about 5 minutes.
• Stir in the spinach and sun-dried tomatoes, then transfer the cooked and drained tortellini to the skillet, gently stirring to coat the tortellini with the sauce. Serve immediately.

TORTELLINI WITH SPINACH AND SUN DRIED TOMATOES~ ANOTHER 15 MINUTE MEAL

Steps:

• Set large stock pot to boil (cook pasta to package instructions)
• While water is heating, prepare all ingredients
• Add pasta to water and cook to package instructions. Most fresh pastas cook VERY quickly so be ready with a colander in the sink.
• Place a large pan on medium/ high heat, add enough olive oil to coat the bottom of pan
• When oil is hot, add green onions and sauté for 3 minutes
• Add sun dried tomatoes, cook for two more minutes, stirring here and there
• Right before pasta is ready, add basil and spinach to pan .
• Strain pasta in colander, do not rinse. Add pasta to pan with veggies to 'finish'
• Toss pasta with ingredients in pan for 30 seconds
• Drizzle with 2 tablespoons Olive Oil and Sprinkle with sea salt, toss again
• Pour pasta into a bowl. Garnish with Pine Nuts. Toss and serve.

TORTELLINI WITH BABY SPINACH AND SUN-DRIED TOMATOES

Steps:

• Bring a large pot of salted water to a boil.
• Heat a large deep skillet or saucepan over medium/medium high heat.
• Add sun dried tomatoes and saute for about 30 seconds.
• Next, add garlic and crushed red pepper and cook for about 45 more seconds, careful not to let the garlic burn.
• Add tomatoes and stir together.
• Let sauce come to a boil, reduce heat to low, then cover and let simmer while pasta water comes to a boil.
• Boil pasta according to package directions (about 6-8 minutes).
• While pasta finishes cooking, add spinach to the sauce.
• I end up using about 1/2 of a 10 oz bag.
• Give spinach leaves a stir and then place lid back on the sauce to let the leaves wilt slightly.
• As pasta finishes cooking, ladle a couple scoops of sauce into serving bowl.
• Drain tortellini, and add to bowl with a couple more ladles of sauce overtop.
• Toss to combine.
• I always have some sauce left over which I keep on the side for dunking in bread.
• Top tortellini with grated cheese and serve!

SUN-DRIED TOMATO AND CHICKEN TORTELLINI BAKE

Steps:

• Move a rack in your oven to the upper third of the oven and then preheat to 425 degrees F.
• Place a large oven-safe skillet on the stove over medium-high heat. Add 1 tablespoon butter and 1 tablespoon of the sun-dried tomato oil.
• Add in the sliced mushrooms and stir for 2-3 minutes. Add in 3/4 cup coarsely chopped sun-dried tomatoes and cook, stirring occasionally, for another 2-3 minutes. Add in garlic and stir for 30 seconds. Remove to a small bowl or plate and set aside.
• Add the remaining 4 tablespoons butter to the skillet and melt. Gradually whisk in the flour until smooth, and continue cooking, whisking constantly for about 2 minutes. Add in all of the seasonings and salt + pepper to taste.
• Very gradually whisk in the milk and chicken stock or broth until the mixture is smooth. While whisking occasionally allow the mixture to thicken (about 5 minutes). Stir in 1/2 cup parmesan cheese and allow to melt.
• Add in the prepared chicken (remove skin and bones and shred or cut into small pieces OR use prepared rotisserie chicken that has already been cut into pieces), refrigerated tortellini (uncooked), cooked mushrooms and tomatoes mixture, and spinach. Stir until all is coated. Press the tortellinis below the liquid (if needed add a bit more milk or broth/stock).
• Top with remaining Parmesan cheese and place in the oven.
• Bake for 8 minutes. Remove, and stir everything. Return to the oven for 3 more minutes or until tortellinis are al dente. If desired, turn on the broiler and then broil for another 2-3 minutes.
• Remove from the heat, top with additional salt, pepper, and some chopped fresh parsley if desired. Enjoy immediately.

TORTELLINI CHICKEN SALAD WITH SUN-DRIED TOMATOES

Steps:

• In serving bowl, combine pasta, chicken, artichokes, spinach, tomatoes, feta and onions.
• To make vinaigrette, puree the garlic, oregano, tomato paste, vinegar and salt & pepper in a food processor or blender.
• While processing, drizzle in olive oil to make a smooth emulsion.
• Toss enough dressing with salad to coat and stir to combine.
• May serve immediately or refrigerate.

TUSCAN TORTELLINI SALAD

Steps:

• In a large pot of salted boiling water, cook tortellini according to package directions. Drain and transfer to large serving bowl.
• Make dressing: Whisk together olive oil, balsamic vinegar and honey and season with salt and pepper.
• To bowl, add prosciutto, spinach, sun-dried tomatoes and dressing and toss until well combined. Garnish with Parmesan.

TORTELLINI WITH SUN-DRIED TOMATOES IN CREAM SAUCE

Steps:

• Cook tortellini in a large pot of salted water according to package directions.
• While tortellini are cooking, slice sun-dried tomatoes and garlic.
• Heat a tablespoon of olive oil in a pan over medium heat and add sun-dried tomatoes and garlic to it, cook for a couple of minutes while stirring without colouring garlic.
• Drain cooked tortellini while reserving 1/2 cup of water they were cooked in.
• Add tortellini to the pan, add crushed tomatoes or passata, whichever you are using, cream, approximately 3 tbsp. of reserved water to get the sauce a bit more loose, stir gently to combined for 1-2 minutes.
• Grate parmesan cheese directly into the pan, stir until melted and incorporated into the sauce, add basil leaves, taste and add salt if needed, pepper and take off the heat.

TORTELLINI WITH CHICKEN AND SPINACH IN LIGHT CREAM SAUCE

Steps:

• Boil large pot of water.
• Cut chicken into 1" pieces. Set aside.
• Slice 1 clove fresh garlic. Set aside.
• Gently slice baby spinach into bite sized pieces. Set aside.
• Heat 1 tablespoon oil in large saute pan.
• Add garlic. Saute until just light golden.
• Add chicken. Saute 3-4 minutes.
• Add heavy cream and chicken broth to saute pan. Bring to a simmer and cook for 5 minutes.
• Salt to taste at this point.
• Add baby spinach to saute pan. Turn off heat.
• When water boils add 1 tablespoon salt and tortellini. Cook according to package directions.
• Drain and add to saute pan. Stir.
• Serve into four pasta bowls.
• Top with parmesan cheese.
• *One variation of this dish is to add a tablespoon of chopped sun-dried tomatoes with the cream. It gives the dish a burst of flavor.

SPICY TORTELLINI SOUP

Steps:

• In medium saucepan, bring chicken broth to a boil over high heat.
• Add tortellini, reduce heat to medium-low and simmer about 5 minutes. Gently stir in diced tomatoes, simmer 3 minutes until tortellini is tender, stir in sundried tomatoes, shallots.
• Stir in basil, cayenne pepper, oregano and black pepper and simmer another 2 minutes.
• Stir in spanach 1 cup at a time just until wilted.
• Ladle into shallow bowls, sprinkle with cheese and additional cayenne pepper to taste.

CREAMY TORTELLINI AND CHICKEN WITH SUN-DRIED TOMATOES

Steps:

• Put a large pot of water on to boil and once boiling, add the teaspoon of kosher salt.
• Then add in the dry tortellini and cook to slightly less than al dente. If you are using fresh, the tortellini will cook in far less time than the dry. Time it so whichever you use, it will finish cooking close to the end of the dish.
• In a large skillet or sauté pan over high heat, add two tablespoons of the oil from the sun-dried tomato jar. Once hot, add chicken and brown on both sides. Do not cook through. Center should still be pink. Slide all contents from the pan onto a platter including any liquid in the pan.
• Lower the heat to medium high and add one tablespoon of the olive oil.
• Once hot, add shallots and cook two minutes.
• Add the remaining oil.
• Add mushrooms and cook three minutes.
• Add garlic, ¼ cup of the sage, drained sun-dried tomatoes and black pepper and cook two minutes.
• Add wine and cook about one minute to evaporate.
• Add the cream, stir and add the chicken including all juices.
• Add the Parmesan, stir and taste.
• Add more salt and pepper if needed.
• Drain the tortellini and add to the pan with the chicken and toss and cook about one minute or until the mixture has thickened. Try not to cook longer so that the chicken stays tender.
• Add in the remaining sage and serve.

SKILLET SPINACH TORTELLINI WITH SUN DRIED TOMATOES

Steps:

• Heat bacon grease over medium heat in a large skillet. Once hot, add in garlic and onions, stirring and cooking 2-3 minutes. Add in chicken broth and 1 cup milk. Heat mixture until just barely boiling.
• Add in frozen tortellini. Give it a quick stir and place the lid on the skillet. Set timer to 10 minutes. Pasta will heat and eventually come to a boil.
• Meanwhile, give the spinach a few quick chops and cut the sun dried tomatoes into smaller pieces.
• Assemble remaining ingredients. Combine 2 TBSP milk and 2 teaspoons of cornstarch, stirring until smooth.
• Once timer goes off, remove the lid but keep the heat on medium. Add in milk-cornstarch mixture, stirring to combine. Add in all remaining ingredients except for Parmesan cheese.
• The lemon juice might sound odd to you but it adds a nice pop of flavor that I really loved. Don't leave it out!
• Give pasta a few stirs. After about a minute or two the spinach will be wilted and the sauce will thicken up.
• Serve with Parmesan cheese on top. ENJOY!

TORTELLINI WITH PESTO AND SUN-DRIED TOMATOES

Steps:

• Cook tortellini according to package directions.
• Drain and toss with pesto, sun-dried tomatoes, chopped basil and cheese.
• Serve hot or at room temperature.

SUN-DRIED TOMATO TORTELLINI SOUP

Steps:

• In a large pot over medium heat, add sun-dried tomatoes and oil, tomato paste, garlic, onion, and carrots; sauté until tender, 2 to 3 minutes. Add sugar, stock, and tomatoes and season with salt and pepper. Bring to a boil and simmer for 15 minutes. Purée soup using a hand immersion blender or carefully pour into a blender and process in batches.
• Meanwhile, in a large pot, cook tortellini according to package instructions until al dente.
• Add butter and stir until creamy, then add heavy cream, tortellini, and spinach. Mix until spinach is wilted and tortellini is warmed through.
• Garnish with Parmesan and parsley. Serve immediately.

PESTO TORTELLINI SALAD

Steps:

• In a large pot boil water and cook tortellini according to directions. During the last 30 seconds of cooking add the spinach and wilt. Drain the pasta and spinach and place in a large bowl.
• In a small saute pan toast the pine nuts until they are golden brown then set to the side.
• In the large bowl with the tortellini and spinach add the pesto, sun dried tomatoes, artichoke hearts, toasted pine nuts, and grated Parmesan cheese. Mix well until incorporated.
• Refrigerate for at least 2 hours and serve cold.

CREAMY MOZZARELLA SUN-DRIED TOMATO BASIL SPINACH TORTELLINI

Steps:

• Heat sun-dried tomatoes and 1 tablespoon of oil in a large skillet on medium heat, add minced garlic and cook for about a minute. Add fresh spinach and continue cooking and stirring on medium heat until spinach just starts to wilt. Add half and half, 1/4 teaspoon of salt, paprika and bring to boil, reduce to simmer and add mozzarella cheese. Stir to melt. Add chopped fresh basil.
• Cook tortellini according to package instructions. Drain, rinse.
• Add cooked tortellini to the sauce, mix to coat, warm on medium-low heat. Taste, add more salt if needed (1/4 teaspoon salt that you already added in a previous step should be perfect) .
• When serving, top with grated Parmesan cheese.

TORTELLINI TOSS WITH HERBED GOAT CHEESE

Steps:

• Heat large, covered saucepot of salted water to boiling on high. Cook tortellini as label directs. Reserve 1/4 cup pasta cooking water; drain tortellini and return to saucepot with reserved cooking water. Stir in spinach.
• Into saucepot with cooked tortellini, stir lemon peel and chopped sun-dried tomatoes and their oil; toss to coat. Transfer to 4 serving bowls and sprinkle with goat cheese to serve.

TORTELLINI TOMATO SPINACH SOUP

Steps:

• In a 3-quart soup pot, heat olive oil over medium high heat. Saute the onion and garlic, stirring often until onions are translucent, about 5 to 7 minutes. Add broth and tomatoes, turn heat up to high, and bring to a boil. Add the tortellini and cook according to package instructions. When tortellini is almost done, add spinach and taste, adjusting seasonings with salt and pepper. Serve immediately. Garnish each serving with a sprinkling of Parmesan.