Tortellini With Roasted Red Pepper Dip Food

MIKEY'S CHEESE TORTELLINI WITH ROASTED RED PEPPER SAUCE

Steps:

• Fill a large pot with hot water and set to boil on stove/cooktop.
• Heat the olive oil on medium heat in a large deep pan, and dice the onion while the oil heats.
• Add the onions to the pan and stir occasionally -- at the same time dice the red peppers.
• When your hot water is at a boil, add the tortellini and set a timer.
• Add the red peppers, crushed peppers and dried basil to the onions, stir, and let saute gently for 1 minute.
• Add the tomatoes and basil to the sauce and bring to a boil. Reduce the heat and let it reduce. If you use fresh basil, add it a minute before serving.
• Drain tortellini well, and put back in the pot and cover. Check the sauce for desired consistency.
• Add sauce to the tortellini, plate and serve with fresh grated parmesan cheese.

TORTELLINI PASTA SALAD WITH PEAS AND ROASTED RED PEPPERS

Steps:

• Bring a large pot of salted water to a boil.
• Whisk the sour cream, mayonnaise, lemon zest, 1/2 teaspoon salt and a few grinds of pepper together in a large bowl.
• Add the pasta to the boiling water and cook according to the package directions. Three minutes before the pasta is done, add the peas to the pot. Drain and rinse under cold water to cool. Add to the bowl with the dressing.
• Add the red peppers, onion, and Parmesan to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
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ROASTED RED PEPPER DIP

Steps:

• In a small bowl, combine the first five ingredients. Stir in the roasted red peppers. Cut a thin slice off one long side of sweet red pepper; remove seeds. Spoon dip into pepper cup. Serve with vegetables.

TORTELLINI WITH ROASTED GARLIC SAUCE (APPETIZER)

Steps:

• Preheat oven to 350°F Cut 1/2-inch off top of garlic and remove papery outer skin, leaving cloves intact. Wrap garlic in foil and bake 1 hour, or until tender when pierced with a sharp knife. Let stand until cool enough to handle.
• Cook tortellini according to package directions (do NOT overcook, best to undercook a bit). Rinse under cold water, drain well on paper towels. Heat 2 tablespoons oil in large nonstick skillet over medium heat(medium-high worked better for me). Add tortellini in batches to oil, cook and stir 3-5 minutes or until lightly golden. Add more oil if necessary. Drain on paper towels.
• Separate cooled garlic into cloves; pinch each clove so roasted flesh comes out and place in blender or food processor. Add mayonnaise, sour cream, Parmesan cheese and hot sauce. Cover and process until pureed and very smooth. Spoon into small saucepan; cook and stir over low heat until hot and bubbly. Transfer to small serving bowl.
• To serve, arrange tortellini on serving platter. Dip into Roasted Garlic Sauce.

TORTELLINI IN ROASTED RED PEPPER SAUCE

Steps:

• Cook tortellini following directions on package, drain and put in serving dish. While pasta is cooking, add drained red peppers, half and half, sour cream, corn starch, salt and pepper in blender and blend untill smooth. Heat sauce on stove top or in microwave until hot (should thicken a bit with cooking). Add to hot pasta and serve. Garnish with half cup grated parmesean cheese.

TORTELLINI WITH ROASTED EGGPLANT & PEPPERS-SOUTH BEACH DIET

Steps:

• Preheat oven to 450°F.
• Cover a shallow cooking pan with foil. Place eggplant chunks in the pan and drizzle with 1 1/2 teaspoonfuls oil, season with half of the salt, crushed red pepper and Italian herb blend. Toss well to coat. Bake, stirring once until eggplant is lightly browned about 20 minutes.
• Season the chicken breast with the remaining salt, crushed red pepper and Italian herbs.
• Heat the remaining 1 1/2 teaspoons oil in a non stick frying pan until hot. Add the chicken breasts and fry until lightly brown, about 2 minutes per side. Add onion slices and stir gently. Cook until onion is soft about 5 minutes, stirring occasionally. Add garlic and cook an additional 3 minutes.
• Add the red pepper and stir to coat well. Lower the heat and add the undrained tomatoes and stir well. Simmer for 3 minutes and add the basalmic vinegar and stir.
• Add the roasted eggplant and chicken and stir well. Add the drained, cooked tortellini and stir gently.
• Check for seasonings, adjusting to taste.
• Transfer contents to a oven proof casserole dish with a tight fitting lid, sprinkle with the cheese and cover. Place in the warm oven to allow cheese to melt about 5 minutes.
• Serve with a salad and multigrain rolls.
• Manja!

TORTELLINI ALFREDO WITH ROASTED RED PEPPERS AND BABY PEAS

Steps:

• In a large saucepan, melt the butter and add the minced garlic.
• Sauté until golden brown.
• Next add the vegetable stock followed by the heavy cream.
• Reduce liquid for six or seven minutes.
• Next add the cornstarch and water mixture.
• Keep stirring sauce over medium heat until it begins to thicken slightly.
• Sauce won't be too thick, but will coat the back of a spoon.
• Next add the Parmesan cheese, parsley, and the salt and pepper to taste.
• Add red pepper strips, and peas to the warmed sauce.
• Boil tortellini according to package directions.
• Drain, and toss with sauce, peppers and peas,.
• I like to cook pasta in sauce over the heat for 1-2 minutes and then serve.