Recipe Cheese Tortellini with Garden Vegetables
Recipe - Cheese Tortellini with Garden Vegetables
INGREDIENTS:
-1 (9-ounce) package BUITONI Three Cheese Tortellini, cooked, drained and kept warm
●2 tablespoons butter or margarine
●1 medium zucchini, unpeeled and cut into strips
●5 ounces fresh mushrooms, sliced
●1 medium red bell pepper, seeded and cut into strips
●1 medium yellow bell pepper, seeded and cut into strips
●1 (15-ounce) container BUITONI Marinara Sauce
●1 tablespoon chopped fresh basil
PASTA SALAD 3 WAYS (Literally The Best Pasta Salads I've Ever Had)
It's time to get excited about pasta salad again. I'm showing you my take on 3 classics fit for a king or a casual backyard bbq. Use my link get your 2 free lobster tails and 2 grassfed ribeyes when you try Butcher Box:
☕Enjoy this content and want to show support? Consider buying me a coffee here: (my version of Patreon)
????INSTAGRAM:
????MY GEAR:
APRON:
BOOS BLOCK CUTTING BOARD:
ESCALI DIGITAL SCALE:
IMMERSION BLENDER:
MASAHIRO CHEF'S KNIFE:
MY FAV STAINLESS BOWL:
*note: I create all of my recipes in grams. Using grams will deliver the closest outcome to what you see in my videos*
CREAMY
2000g/2qt water
45g or 2.5tbsp salt
225g or 1/2lb elbow macaroni
25g or 2tbsp white distilled vinegar
splash of olive oil
30g or 1/2c shallot finely minced and rinsed
60g or 1/2c celery, finely chopped
30g or 1/3c scallion, thinly sliced
100g or 3/4 cup frozen peas (thawed)
100g or 1/4lb bacon, crispy and chopped
5g or 1/2-3/4c fresh dill
black pepper & salt to taste
DRESSING FOR CREAMY
Add the following into a high sided container:
1 egg
50g or 1/4c sour cream
25g or 2tbsp dijon mustard
15g 1 1/4tbsp sugar
10g or 3/4tbsp lemon juice
5g or 1tsp Worcestershire
5g or 3/4-1tsp salt
1/2 clove garlic.
300g or 1 1/3c neutral oil (light colored olive oil, grapeseed, canola)
Blend with immersion blender and stream in oil.
Add water and salt to med-lrg saucepan and bring to boil. Add pasta and boil for about 11min or until tender. Drain, reserving a few scoops of pasta water. Add vinegar and a splash of olive oil to drained pasta and allow to cool to room temp. Once cooled, add shallot, celery, scallion, peas, bacon. Add a couple of dollops of creamy dressing and a bit of pasta water and gently stir until pasta is well coated, but not swimming in dressing. Add dill, salt and pepper to taste, & stir to combine.
PESTO PASTA SALAD
2000g/2qt water
45g or 2.5tbsp salt
225g or 1/2lb pasta (I use shells)
25g or 2tbsp white distilled vinegar
splash of olive oil
300g or 1 1/4c pesto (recipe below) + more for garnish
200g or 1c mozzarella pearls, halved
200g or 1c cherry tomatoes, halved (I recommend sungolds)
Strong pinch grated parm
Add water and salt to med-lrg saucepan and bring to boil. Add pasta and boil for about 12min or until tender. Drain. Add vinegar and olive oil to drained pasta, stir, and allow to cool to room temp. Add pesto and stir to combine. Add mozz, tomatoes, and strong pinch of parm. Fold to combine.
PESTO for SALAD
Add the following to food processor and spin on high for 20-30sec or until well broken down.
100g or 3/4c toasted pine nuts or walnuts
100g or 5ish c basil
20g 1ish c parsley
30g or 1/2c shallot (minsed and rinsed)
100g or 1+c grated parm
225g or 1 3/4c cold olive oil
5g or 3/4-1tsp salt
30g or 2tbsp lemon juice
CLASSIC MOM'S SYLE/DELI PASTA SALAD
2000g/2qt water
45g or 2.5tbsp salt
225g or 1/2lb pasta (I use rotini)
25g or 2 tbsp white distilled vinegar
splash of olive oil
150g or 1/2-3/4c b-man's Italian Dressing (recipe below)
65g or 1/4c fresh mozzarella, diced
100g or 1/2c black olives, halved
50g or 1/2c pepperoncini, sliced
100g or 1 3/4c oil-packed sun dried tomatoes, sliced
60g or 1/2 of a med red bell pepper, diced small
60g or 1/4lb Genoa salami, sliced
75g or 3/4c grated parmesan
Add water and salt to med-lrg saucepan and bring to boil. Add pasta and boil for about 11-12min or until tender. Drain. Add vinegar and olive oil to drained pasta, stir, and allow to cool to room temp. Add dressing, mozz, olives, pepperoncini, sun dried tomatoes, red bell pepper, salami, and grated parm. Stir to combine and add additional dressing, parm, and/or salt to taste, if needed.
BMAN'S ITALIAN DRESSING
Add the following into a high-sided container, blend with immersion blender and slowly stream in 200g or 1c neutral oil (light colored olive oil, canola, grapeseed, etc)
25g red wine vinegar
45g or or 2 tbsp white distilled vinegar
20g or 1/3c red onion, rinsed
1 garlic clove
15g or 1/8-1/4 of a red bell pepper
25g 1 1/2tbsp grainy mustard
15g or 1 1/4tbsp sugar
5g 3/4-1tsp salt
1/4 tsp each of: oregano, basil, black pepper, and chili flake
#pastasalad #bestpastasalad #macaronisalad
|| MUSIC ||
––––––––––––––––––––––––––––––
bensound.com
––––––––––––––––––––––––––––––
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!
Turn shop bought Ravioli into something AMAZING!
Upgrade that store-bought ravioli to something you'd get at a restaurant with this rich and creamy tomato ravioli sauce with spinach and parmesan. You can get it on the table in 15 minutes, and best of all, you can make it all in one pan.
This is perfect comfort food for busy weeknights!
Free printable recipe is available on our site:
Ingredients:
▢1 tbsp olive oil
▢1 onion - finely diced
▢2 cloves garlic - peeled and minced
▢500 g (1.1lb) fresh ravioli - (use your favourite flavour)
▢1 red bell pepper - sliced
▢½ tsp Italian herbs
▢½ tsp chilli flakes (red pepper flakes)
▢½ tsp black pepper
▢a pinch salt
▢1 tbsp tomato puree (paste if you're in the US)
▢90 ml (⅓ cup) white wine
▢100 g (3 ½ oz) roasted cherry tomato halves - (you can buy these from the deli counter)
▢120 ml (½ cup) chicken stock
▢90 ml (⅓ cup) double (heavy) cream
▢90 g (3 packed cups) baby spinach
▢50 g (½ cup) parmesan - grated
▢1 tbsp fresh parsley - finely chopped
Instructions:
1. Add the 1 tbsp of olive oil to a large frying pan (or skillet) and heat over a medium heat, then add in the finely diced onion and cook for 4-5 minutes until the onion starts to soften.
2. Add in the minced garlic and cook for another 30 seconds stirring continuously.
3. Now add in the ravioli and the sliced red bell pepper and cook for another minute, stirring a few times.
4. Add in the Italian herbs, chilli flakes, black pepper and a pinch of salt, give it a stir then add in the tomato puree and wine, stir again, and cook for another minute to reduce the wine down slightly.
5. Add in the roasted tomatoes, chicken stock and cream. Stir everything together and bring up to a simmer. Allow to simmer for 5-6 minutes, until the centre of the ravioli is piping hot (you can open one up to check this).
6. Add in the spinach and parmesan and cook for a minute to allow the cheese to melt and the spinach to wilt.
7. Sprinkle with fresh parsley and serve.
#CookingShow #Recipe
Garden Veggie Tortellini Salad using Pampered Chef's Garden Vegetable Dip!
Get the Garden Veggie Dip here:
Get the recipe here:
Thanks for watching my videos! If you enjoy what you see, please hit the subscribe button while you're here!
As an independent consultant for Pampered Chef I earn commission on the products I sell. If you've enjoyed this video, please consider shopping with me. I appreciate your business.
You can shop my website 24/7 here:
Click here to join my recipe community: theflipflopchef.com
Follow me on Pinterest here:
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
Official Facebook Page:
Pinterest:
Twitter:
Instagram:
Baked Tortellini (Easy Dinner Recipe the whole Family Will Love)
You will love this easy baked tortellini in rich tomato sauce, it is quick and packed full of flavours. This pasta dish is perfect comfort food for a cold night or any other night you want to indulge in something rich yet delicious.
Serve it with homemade garlic bread.
#bakedtortellini #bakedpasta #easydinner
Ingredients
600 g Tortellini
750 g Passata you can substitute this with 2 (800g) canned chopped tomatoes.
2 cups mozzarella cheese use any other type of melting cheese of choice
4 cups spinach You can add another type of vegetables like sautéed bell peppers leeks, mushrooms or zucchini to bulk up the dish.
1 tbsp olive oil substitute for any other flavourless cooking oil
½ tbsp Herb de Provence substitute with italian seasoning
½ tbsp onion powder
1 tsp garlic granules
½ tsp Red pepper flakes also known as chilli flakes optional
Salt and freshly ground black pepper to taste
printable baked tortellini recipe:
Music: Femi Daniel @blarrkdaniel