Tortellini With White Wine Primavera Food

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

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.

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:

• 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:

• 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.

TORTELLINI PUTTANESCA

Steps:

• Heat the olive oil in a 12-inch cast-iron skillet.
• When the oil is hot, add the garlic, anchovies or anchovy paste, red pepper flakes, olives, capers and tomatoes, then saute just until the tomatoes start to give off liquid, about 2 minutes.
• Add the wine, broth and tortellini and simmer until the tortellini are fully cooked and the broth begins to thicken, 5 to 6 minutes.
• Stir in the spinach until it has wilted, 1 to 2 minutes. Finish with grated Parmesan.

TORTELLINI WITH WHITE WINE PRIMAVERA

Steps:

• Set a pot of the water on high heat to boil, add a pinch or two of salt (to add flavor and help the water boil faster).
• When the water begins to simmer, set a large sauté pan on med-high heat with the oil in it.
• When the water boils, add the tortellini's to the water and set the timer for 7 minutes.
• By now the oil should be ready (you'll hear little popping sounds). Add the peppers, zucchini, scallions, asparagus, and garlic to the oil and stir, evenly coating the vegetables. Sauté for about two minutes.
• Add the tomatoes, salt, pepper, and Italian seasoning. Sauté for another minute or two, or until the tomatoes are beginning to get soft.
• Add the wine and reduce until most of the wine has evaporated, leaving enough to coat the vegetables and a little extra for the pasta. Set the pan aside and cover to keep it hot.
• The timer should have gone off for the tortellini. Check it by tasting one, if it feels a little tough to chew, it needs a little more time. Strain the tortellini well, then add it to pan, stirring over low heat for about a minute to absorb some of the sauce.
• Serve in a large bowl and sprinkle the Parmesan cheese liberally over top. Garnish with the parsley sprigs, or sprinkle freshly chopped or dried parsley over and around the bowl. If you have made crustinies, placing a few around the bowl (3-4) adds a nice touch.

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.

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.

CREAMY TORTELLINI PRIMAVERA

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; place in a large bowl. Add the squash mixture, tomatoes, onions and pepper. Drizzle with salad dressing; toss to coat. Sprinkle with cheese and almonds.

GARDEN TORTELLINI PRIMAVERA

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.

DECADENT TORTELLINI PRIMAVERA

Steps:

• Cook tortellini according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, saute mushrooms and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in milk; heat through. Stir in cream cheese until blended. Add spinach and Italian seasoning; heat through. , Drain tortellini; toss with sauce and tomato. Sprinkle with Parmesan cheese.

TORTELLINI IN A WHITE WINE SAUCE

Steps:

• For the sauce:.
• Melt butter, stir in flour and cook over low heat without browning the flour. About 5 minutes.
• Remove mixture from heat and when it has stopped bubbling add the wine.
• Return to heat and stir constantly until mixture comes to a boil.
• Add cream and salt and pepper to taste.
• Simmer stirring occasionally for about 10 minutes and taste for seasoning.
• For the pasta:.
• Cook the tortellini to the "al dente" stage-tender but still a little chewy.
• Drain.
• Serve very hot either mixed or topped with the wine sauce per your preference.
• Top with generous amount of the grated Parmesan cheese.
• I like to serve in individual small casserole type dishes.
• Will also work with ravioli.

CREAMY TORTELLINI PRIMAVERA

Steps:

• In a large saucepan, melt butter over medium-high heat. Add onion and cook to 5 minutes or until softened, stirring occasionally.
• Add carrots, celery, chicken broth,6 and black pepper. Bring to a boil.
• Reduce heat to low, cover, and simmer 8 to 10 minutes, or until carrots are tender.
• Meanwhile, cook tortellini according to package directions. Drain, transfer to a large serving bowl, and cover to keep warm.
• Stir ham and cream into carrot mixture and cook over low heat until just heated through.
• Pour cream mixture over tortellini, add Parmesan cheese, and toss to combine.