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.
Time 25m Yield 6-8 servings. Number Of Ingredients 8 Steps:
Cook tortellini according to package directions. Meanwhile, in a large skillet, saute garlic in oil until tender, about 1 minute. Combine soup mix and cream; stir into skillet., Drain tortellini; add to cream mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through, stirring occasionally. , Add the parsley, cheese and pepper. Cook 3-4 minutes longer or until cheese is melted.
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 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.
More about “vegetables and tortellini with cream sauce recipes”
Time 25m Yield 6 1/4 cups, 5 serving(s) Number Of Ingredients 8 Steps:
Bring water to boil in a large pot. While waiting for the boil, whisk broth and flour in a small bowl. Heat oil in a large skillet over medium heat. Add garlic to the skillet and cook, stirring, until just beginning to brown about 1 minute. Add the broth mixture to the pan, bring to a boil and cook. Stir occasionally until the sauce is thick enough to coat the back of a spoon - about 3-5 minutes. Remove from the heat and stir in cheese 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. Follow package instructions - mine was 7 to 10 minutes. Drain and add tortellini and vegetables to the pan with the sauce and stir to coat.
