Yield 6 servings Number Of Ingredients 6 Steps:
Heat oven to 450°F. Place 2 tablespoons Light Butter with Canola Oil in 13x9-inch baking pan; heat in oven 1-2 minutes or until melted. Stir in vegetables, garlic and Italian seasoning. Roast, stirring occasionally, 20-25 minutes or until vegetables are crisply tender. Cook tortellini according to package directions. Drain; return to pan. Stir in remaining Light Butter with Canola Oil and roasted vegetables. Salt to taste, if desired.
Time 25m Yield 4 Number Of Ingredients 7 Steps:
Cook and drain tortellini as directed on package, using 3-quart saucepan. Wipe out saucepan with paper towel; wipe dry with paper towel. Heat oil in same saucepan over medium-high heat. Cook bell pepper in oil 2 to 3 minutes, stirring frequently, until crisp-tender. Stir in tomatoes, zucchini, Italian seasoning and garlic salt. Cover and cook 3 to 5 minutes, stirring occasionally, until zucchini is tender. Stir in tortellini. Cook 2 to 3 minutes, stirring occasionally, until hot.
Time 30m Number Of Ingredients 12 Steps:
Bring a large pot of lightly salted water to a boil to cook tortellini, cook tortellini a minute shy of cook time according to directions on package. While water is coming up to a boil it’s a good time to prep and cook the vegetables. In a 12-inch saute pan or deep skillet heat olive oil over medium-high heat. Add onion and saute 3 minutes. Add corn and saute 2 minutes more. Add tomatoes then saute 3 minutes. Add zucchini and garlic and saute until veggies are tender and many of the tomatoes have burst, about 6 to 8 minutes longer (note that during this period it’s about the right time to add the tortellini to pot of boiling water so they finish up at the same time). Drain the tortellini while reserving about 1/4 cup of the pasta water. Transfer tortellini and the marinara sauce to the pan with veggies. Cook and toss until tortellini is tender about 1 to 2 minutes. If needed add a splash of pasta water to thin. Season with salt and pepper to taste. Toss in 1/4 cup parmesan, the basil and the parsley. Serve right away topping individual servings with remaining 1/4 cup parmesan.
Time 1h Yield 4 serving(s) Number Of Ingredients 12 Steps:
In a medium saucepan cook tortellini in boiling water until just tender. Drain and set aside. Heat oil in a saute pan or medium sized pan and add onion. Cook until translucent than add garlic, peppers, basil, and beans. Continue cooking until peppers become slightly soft. Toss the vegetable mixture with the drained tortellini, toss well, top with parmesan cheese and serve.
Time 30m Yield 4 serving(s) Number Of Ingredients 11 Steps:
Heat olive oil over medium heat in saucepan. Add roasted red pepper strips, zucchini moons, garlic and black olives. Cook while stirring for about 2 minutes or until zucchini reaches desired texture. Add chicken broth and let sauce simmer for 2 minutes. Season with salt and cracked black pepper to taste. Drain cooked tortellini well. Toss with a small amount of olive oil to prevent sticking. Add cooked tortellini to sauce, blend well. Allow sauce to cover tortellini. Place sauce and tortellini on serving plate topped with parmesan cheese and parsley.
Time 55m Yield 6 Number Of Ingredients 14 Steps:
Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler on high heat. Lightly spray a large casserole pan with cooking spray. Bring a large pot of lightly salted water to a boil. Add tortellini and asparagus and cook in the boiling water until tortellini float to the top, 3 to 5 minutes. Drain, rinse in cold water, and set aside. Melt butter in a medium-sized pan over medium-low heat. Whisk in flour and cook until smooth, 1 to 2 minutes. Whisk in stock and nutmeg and heat until bubbly, about 5 minutes. Add cream and Parmigiano-Reggiano cheese. Heat until thick and bubbly, stirring constantly, about 3 minutes. Heat olive oil in a large pan over medium heat. Add garlic and cook for 1 minute. Add spinach and artichoke hearts. Cook and stir until heated through, about 5 minutes. Combine cooked tortellini-asparagus mixture and spinach mixture in the prepared casserole pan. Mix thoroughly but gently so tortellini don’t get mashed. Pour white sauce over the mixture and top with Italian cheese blend. Cook under the broiler until cheese is melted and browned, 5 to 10 minutes. Remove from the oven and let sit 10 minutes before serving.
