Best 3 Tortellini With Garden Vegetables Recipes

Indulge in a delightful culinary journey with our diverse collection of tortellini recipes, each brimming with garden-fresh vegetables and bursting with flavors. From the classic Italian Tortellini in Brodo, a comforting broth-based dish, to the vibrant Tortellini with Roasted Vegetables, a symphony of colors and textures, we have something to satisfy every palate. Explore the hearty Tortellini with Sausage and Kale, a perfect blend of savory and earthy flavors, or the refreshing Tortellini Salad with Lemon-Herb Dressing, a delightful combination of flavors and textures. For a vegetarian delight, try the Tortellini with Spring Vegetables, a medley of fresh springtime produce, or the Tortellini with Peas and Pancetta, a delightful mix of sweet and salty flavors. Whether you prefer a traditional preparation or a creative twist, our tortellini recipes are sure to impress and tantalize your taste buds.

Let's cook with our recipes!

TORTELLINI WITH VEGETABLES

Tortellini With Vegetables image

Sweet vegetables, cheese-filled pasta, and tangy garlic make this dish perfect for a summer afternoon picnic. This easy and quick recipe was adapted from a weight loss tracking website's newsletter.

Provided by lauralie41

Categories One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 medium red pepper, sliced
1 medium green pepper, sliced
1 medium oranges or 1 medium yellow sweet pepper, sliced
1 cup sugar snap peas or 1 cup green beans
1 large tomatoes, quartered
2 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, chopped
5 -6 fresh basil leaves, shredded
salt and pepper, to taste
2 cups cheese tortellini, dried
1/2 cup parmesan cheese, grated

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.

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

TORTELLINI WITH GARDEN VEGETABLES

Tortellini with Garden Vegetables image

Provided by Kitchen Crew

Categories Pasta Sides

Number Of Ingredients 9

Ingredients

8 oz tortellini, cheese stuffed
1/2 c peas
2 Tbsp olive oil
2 Tbsp parmesan cheese, grated
1 carrot, sliced
1 Tbsp basil, fresh chopped
1 zucchini, thinly sliced
"just a pinch" of pepper
tomato, cored, peeled and chopped

Steps:

1. In a large saucepan bring 6 cups of water to a rolling boil.
2. Add pasta and cook 8 to 10 minutes or until tender.
3. Reserve 1/3 cup cooking liquid; drain pasta.
4. Meanwhile in a 12\" skillet heat oil over low heat for one minute.
5. Add the carrot and zucchini and gently saute for 5 minutes stirring occasionally.
6. Mix in tomato and peas; cook 5 minutes longer.
7. Add the pasta, cooking liquid and remaining ingredients.
8. Toss to combine and heat through about one minute.
9. Serve with additional parmesan cheese on the side.

Tips:

For the freshest flavor, use garden-fresh vegetables. If you don't have access to a garden, look for vegetables at your local farmers market or grocery store.
Choose a variety of vegetables to add color and flavor to your dish. Some good options include zucchini, squash, bell peppers, and tomatoes.
If you're using frozen vegetables, be sure to thaw them before cooking.
Cook the vegetables until they are tender but still have a bit of a crunch. You don't want to overcook them or they will become mushy.
Add the tortellini to the vegetables and cook according to the package directions.
Stir in the pesto and Parmesan cheese and serve immediately.

Conclusion:

This tortellini with garden vegetables is a quick and easy meal that is perfect for a weeknight dinner. It's also a great way to use up any leftover vegetables you have in your fridge. The combination of tortellini, vegetables, and pesto is delicious and satisfying. So next time you're looking for a simple and flavorful meal, give this recipe a try.