Supreme Tortellini Bake
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Hello lovely people! Try this amazing garden pasta dish with tomatoes, courgettes, capers, onions, chilli, aubergine and basil. It is delicious!
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Garden Veggie Tortellini Salad
GARDEN VEGGIE TORTELLINI SALAD
Prep 10 min
Cook 10 min
Ready in 20 min
THIS EASY-TO-MAKE VEGGIE PASTA SALAD WILL BE A HIT AT SUMMER PICNICS AND PARTIES.
INGREDIENTS
1 pkg (12 oz/350 g each) dried cheese-filled tortellini
½ cup (125mL) olive oil
¼ cup (60 mL) white wine vinegar
3 tbsp (45 mL) GARDEN VEGETABLE DIP MIX
1 bell pepper, seeded and quartered
½ seedless cucumber, halved
1 cup (250 mL) cherry tomatoes, halved
1 pkg (6 oz/175 g) crumbled feta cheese
Optional: sliced black olives
DIRECTIONS
Cook the tortellini according to the package directions.
While the pasta is cooking, whisk together the oil, vinegar, and GARDEN VEGETABLE DIP MIX in the 2.5-QT. COOL & SERVE BOWL or a large bowl; set aside.
Place 2 bell pepper quarters on top of one another and place them into the chute of the RAPID-PREP MANDOLINE with the tapered part facing the blade; slice on the No. 3 thickness. Fry cut the cucumber on No. 5 thickness.
Add the peppers, cucumber, and tomatoes to the bowl with the dressing, and toss to coat.
When the pasta is finished cooking, drain it in a colander under cold water; gently toss to cool the pasta. Shake the excess water from the pasta.
Add the cooled pasta to the bowl along with the cheese and olives, if using. Gently toss to coat and combine.
Cover and refrigerate for at least 1 hour before serving.
Yield:
8-10 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 270, Total Fat 18 g, Saturated Fat 6 g, Cholesterol 30 mg, Sodium 440 mg, Carbohydrate 21 g, Fiber 1 g, Sugars 4 g (includes 0 g added sugar), Protein 8 g
Cook's Tips:
Slicing the bell pepper thinly mellows the flavor, so it doesn’t outshine the other ingredients.
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Garden Veggie Tortellini Salad
Garden Fresh Vegetable Dip
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Stainless Steel Colander
Rapid Prep Mandoline
PChef Rob
Tortellini Sauce with Creamy Tomato and Spinach | Creamy Tomato Pasta Recipe!
Make this easy creamy tomato pasta sauce for your stuffed pasta like tortelloni or tortellini in a matter of minutes. Minimal ingredients well put together can create loads of flavour!
This tortellini sauce is a combination of cream and tomatoes with a touch of aged cheese. Hard Italian cheese like Parmesan (Parmigiano Reggiano), Grana Padano, Pecorino Romano or Asiago could be added.
Instead of using straight up tomatoes I went with sun-dried tomato pesto. So much flavour was already built into that condiment, so why not use it for a quick sauce with a killer taste! It’s a little kitchen hack I like using when I need flavours fast!
Finally, I’ve thrown a handful of fresh spinach for a vibrant and healthy touch of green. You can use any vegetables you love. Asparagus, kale or tenderstem broccoli (broccolini) all sound like a great choice to me. You will want to parboil the asparagus and broccoli before adding to the sauce. It all goes well in this tortellini recipe!
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INGREDIENTS
1 lbs fresh tortelloni or tortellini
4 tbsp sun-dried tomato pesto I used Scala or Delallo in the US
1-2 cloves garlic
4 basil leaves or ½ tsp dried basil
250ml/1 cup double/heavy whipping cream
30g/1 cup fresh spinach
50g/1/2 cup Parmesan Cheese or other hard cheese like Asiago or Pecorino
salt to taste
TIMESTAMPS
0:00 Intro
0:53 Cooking tortellini
1:27 Making creamy tomato sauce
1:52 Adding cream
2:09 Using fresh basil
2:41 Adding parmesan and spinach
3:16 Mixing in tortellini
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#quickandeasy #pasta #tortellini #dinneridea
Can Gordon Ramsay Make a Cheesy Green Pasta in 10 Minutes? | Ramsay in 10
Ramsay in 10 is back and Gordon is cooking up some incredible dishes in just 10 minutes! He's starting the series out with Green Pasta. Delicious, full of vegetables and most importantly, can be done in under 10.
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Instant pot vegetable tortellini soup
Loaded with tender tortellini, and lots of vegetables, this Instant Pot Vegetable Tortellini Soup is a quick, easy, and deliciously creamy soup. This is my favorite cozy weeknight soup made in just 15 min! This soup is thick and creamy without adding a roux to get the thick texture.
#instantpot #tortellinisoup #vegetarian
Notes, pro-tips, and quick FAQs –
To make this soup spicy – this soup is not spicy, but if you prefer it spicy. add some red crushed pepper.
Always add spinach and broccoli at the end to retain its texture.
Nutmeg powder can be added to enhance the flavors.
Can I use dried tortellini?
Yes, you can. But you need to adjust the cooking time and add 1 cup extra stock. Increase the cooking time from 2 minutes to 5 minutes.
To make this recipe gluten-free
use gluten-free tortellini (available in whole-foods),
use gluten-free pasta
or use gluten-free gnocchi like cauliflower gnocchi.
Can I freeze?
I don’t recommend freezing the leftovers of this soup, as the dairy and pasta can tend to not freeze particularly well.
Storage
Leftovers should be refrigerated and consumed within 5-7 days.
The tortellini will soak up additional broth as it sits, so when you reheat, you may need to add some additional stock to thin it back out.
Grab a bowl of Instant Pot Vegetable Tortellini Soup, a hunk of crusty bread, maybe even a good salad, and curl up on the couch with your favorite show.
Detailed Recipe
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