Best 3 Harvest Vegetable Tortellini Recipes

**Feast Your Senses with Harvest Vegetable Tortellini: A Symphony of Autumn Flavors**

As the leaves change color and the air turns crisp, it's time to celebrate the bounty of the harvest season with a dish that captures the essence of autumn's flavors. Introducing Harvest Vegetable Tortellini, a culinary masterpiece that brings together the vibrant colors and delectable tastes of the season's finest produce. This delightful dish features tender tortellini stuffed with a medley of roasted butternut squash, sweet potatoes, and earthy mushrooms, all bathed in a creamy sauce infused with fresh herbs and a hint of nutmeg. Accompanying this flavorful tortellini are two equally enticing recipes: a refreshing Arugula Salad with Pomegranate Vinaigrette to provide a burst of acidity and a decadent Pumpkin Spice Latte to warm your soul on a chilly autumn evening. Get ready to embark on a culinary journey that celebrates the beauty and bounty of the harvest season with Harvest Vegetable Tortellini.

Let's cook with our recipes!

TORTELLINI WITH FRESH VEGETABLES

Tortellini with Fresh Vegetables image

Toss together quick-cooking pasta, bell pepper, tomato and zucchini for an Italian-seasoned meatless meal.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 7

Ingredients

1 package (9 ounces) refrigerated cheese-filled tortellini
1 tablespoon olive or vegetable oil
1 medium bell pepper, cut into 1-inch pieces (1 cup)
2 cups chopped roma (plum) tomatoes (6 to 8 medium)
1 medium zucchini, cut lengthwise in half, then cut crosswise into slices (1 1/2 cups)
1/2 teaspoon Italian seasoning
1/2 teaspoon garlic salt

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.

Nutrition Facts : Calories 180, Carbohydrate 20 g, Cholesterol 60 mg, Fat 2, Fiber 3 g, Protein 8 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 250 mg

HARVEST VEGETABLE TORTELLINI

Harvest Vegetable Tortellini image

Make and share this Harvest Vegetable Tortellini recipe from Food.com.

Provided by Pimienta

Categories Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
1 onion, chopped
2 cups sliced mushrooms
1 tablespoon all-purpose flour
2 small zucchini, chopped
2 sweet peppers, chopped
1 cup corn kernel
2 garlic cloves, minced
1 cup 2% evaporated milk
1/2 teaspoon pepper
1/4 teaspoon salt
500 g cheese tortellini (fresh or frozen)
1/2 cup parmesan cheese
1/4 cup chopped fresh basil

Steps:

Cook tortellini according to package directions.
Meanwhile, heat oil over high heat and cook onion and mushrooms for 5 min., stirring often.
Lower heat to medium-high and stir in flour. Add zucchini, sweet peppers, corn and garlic. Cook, stirring often, for 5 minute.
Add evaporated milk, pepper and salt. Cook, stirring, for 5 minutes or until thickened.
Drain tortellini and add to vegetable mixture. Mix with half of the Parmesan and the basil.
Serve sprinkled with remaining Parmesan.

Nutrition Facts : Calories 558.2, Fat 16.8, SaturatedFat 7.3, Cholesterol 63.5, Sodium 778, Carbohydrate 79.5, Fiber 6.2, Sugar 6.6, Protein 25.9

CHEESE TORTELLINI WITH SUMMER VEGGIES

Cheese Tortellini with Summer Veggies image

An easy tortellini recipe! Made with rich cheese tortellini, fresh sautéed zucchini, tomatoes, corn, and onion, and it's all coated in an herby marinara sauce. Quite easily a perfect summer dish!

Provided by Jaclyn

Categories Main Course

Time 30m

Number Of Ingredients 12

Ingredients

20 oz. refrigerated three cheese tortellini
2 Tbsp extra virgin olive oil
1 medium yellow onion, (chopped (1 1/2 cups))
2 ears corn, (kernels cut from cobs (about 2 cups))
2 cups (12 oz) grape tomatoes
2 medium (12 oz total) zucchini, (sliced into half moons about 1/4-inch thick)
3 garlic cloves, minced ((1 Tbsp))
1 1/4 cups marinara sauce ((half of a 24 oz jar))
Salt (and freshly ground black pepper)
1/2 cup finely shredded parmesan cheese, (divided)
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley

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.

Nutrition Facts : Calories 406 kcal, Carbohydrate 58 g, Protein 17 g, Fat 14 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 34 mg, Sodium 803 mg, Fiber 7 g, Sugar 10 g, UnsaturatedFat 5 g, ServingSize 1 serving

Tips:

Prep Vegetables First: Before starting the tortellini, make sure to wash, peel, and chop all the vegetables. This will save time and ensure even cooking.
Use a Large Pot: For boiling the tortellini, use a large pot to prevent overcrowding. This will allow the tortellini to cook evenly and avoid sticking.
Don't Overcook Tortellini: Tortellini cooks quickly, so be careful not to overcook it. Once the tortellini floats to the top of the boiling water, it is done. Overcooking will make it mushy.
Reserve Pasta Water: When draining the tortellini, reserve some of the pasta water. This can be added to the sauce to create a richer, more flavorful dish.
Add Fresh Herbs: For extra flavor, add fresh herbs like basil, parsley, or rosemary to the sauce just before serving. This will brighten up the dish and make it even more delicious.

Conclusion:

This Harvest Vegetable Tortellini is a delicious and hearty dish perfect for a fall meal. It is packed with colorful vegetables, tender tortellini, and a creamy sauce. The best part is that it can be easily customized to your liking. Feel free to add different vegetables, herbs, or even a protein like chicken or shrimp. This recipe is sure to be a hit with your family and friends, and it is a great way to enjoy the bounty of the harvest season.

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