Best 2 Green White Tortellini With Spring Veggies Recipes
**Indulge in a Symphony of Flavors: Green and White Tortellini with Spring Veggies**
Spring is in the air, and it's time to celebrate the season's bounty with a vibrant and flavorful dish. Look no further than the Green and White Tortellini with Spring Veggies recipe. This delectable pasta dish combines the delicate flavors of cheese-filled tortellini with an array of fresh, seasonal vegetables, creating a symphony of colors and textures that will tantalize your taste buds.
**Explore a Culinary Journey:**
- **Green and White Tortellini with Spring Veggies:** Discover a harmonious blend of tender tortellini, vibrant asparagus, sweet peas, crisp carrots, and a medley of herbs, all tossed in a creamy Parmesan sauce.
- **Creamy Pesto Tortellini:** Dive into a luscious combination of cheese tortellini, roasted red peppers, sun-dried tomatoes, and baby spinach, swirled in a creamy pesto sauce for a burst of nutty and herbaceous flavors.
- **Tortellini Primavera:** Experience the essence of spring with this classic dish featuring delicate tortellini, an assortment of fresh vegetables, and a light, flavorful broth.
- **Tortellini with Roasted Vegetables:** Indulge in a hearty and colorful medley of roasted vegetables like broccoli, zucchini, and bell peppers, complemented by tender tortellini and a tangy balsamic glaze.
- **Tortellini alla Vodka Sauce:** Elevate your culinary experience with this sophisticated dish, where juicy shrimp and succulent mushrooms dance in a velvety vodka sauce, embracing cheese-filled tortellini.
Each recipe offers a unique culinary journey, where the vibrant colors and flavors of spring take center stage. Whether you're a seasoned chef or a novice cook, these tortellini recipes are sure to impress your palate and leave you craving more.
VEGETABLES AND TORTELLINI WITH CREAM SAUCE
It looks complicated but this is actually a quick and hearty meal of veggies, tortellini, and cream sauce. This recipe is great for entertaining because you can put it together ahead of time and throw it under the broiler just before serving.
Provided by Bookwyrm
Categories Main Dish Recipes Casserole Recipes Vegetable
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.
Nutrition Facts : Calories 727.6 calories, Carbohydrate 68.5 g, Cholesterol 121.2 mg, Fat 38 g, Fiber 7.4 g, Protein 32.2 g, SaturatedFat 20.4 g, Sodium 1466.7 mg, Sugar 5.3 g
GREEN & WHITE TORTELLINI WITH SPRING VEGGIES
Make and share this Green & White Tortellini With Spring Veggies recipe from Food.com.
Provided by Kozmic Blues
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook tortellini according to package directions.
- Heat oil in a large frying pan.
- Saute shallots, red pepper flakes and garlic, about 2 minutes.
- Add roasted red peppers, artichoke hearts with liquid and asparagus tips and simmer 5 minutes on medium heat.
- Add spinach leaves, basil and chopped parsley and saute for another 2 minutes.
- Drain pasta.
- Pour sauce over pasta and toss lightly.
- Add Pecorino Romano cheese and stir thoroughly.
- Sprinkle extra romano over the top and serve immediately.
Nutrition Facts : Calories 200.3, Fat 4.6, SaturatedFat 1.7, Cholesterol 15.9, Sodium 663, Carbohydrate 33, Fiber 6.8, Sugar 2.6, Protein 10.3
Tips:
- Mise en place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid scrambling during the cooking process.
- Don't overcrowd the pan: When cooking the vegetables, don't crowd them in the pan. This will prevent them from cooking evenly and becoming soggy.
- Use fresh, seasonal vegetables: Spring is a great time to find fresh, delicious vegetables at your local farmer's market or grocery store. Using fresh vegetables will give your dish the best flavor.
- Cook the tortellini according to the package instructions: Different brands of tortellini may have different cooking instructions, so be sure to read the package carefully before cooking.
- Don't overcook the tortellini: Overcooked tortellini can become mushy and lose its flavor. Cook it just until it is al dente, or slightly firm to the bite.
- Use a light hand with the salt: Tortellini and Parmesan cheese are both salty, so be careful not to over-salt your dish. Taste the sauce before adding additional salt.
- Garnish with fresh herbs: Fresh herbs like basil, parsley, or chives can add a pop of color and flavor to your dish. Garnish with them just before serving.
Conclusion:
This green and white tortellini dish with spring vegetables is a delicious and easy-to-make meal that is perfect for a weeknight dinner or a special occasion. The tortellini is cooked in a creamy sauce made with fresh vegetables, and the whole dish is topped with Parmesan cheese and fresh herbs. It's a surefire hit with everyone who tries it!
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