add 1 lb. of frozen cheese tortellini. Once water comes to a
Saute minced garlic in vegetable oil until slightly browned and fragrant.
Combine garlic with tomato juice, chicken broth, and petite diced tomatoes in a sauce pan and bring to a boil. Let simmer for 15-20 minutes.
Add cheese tortellini and basil leaves, then simmer for 5-10 minutes.
Slowly add butter and heavy whipping cream, and stir continuously over low heat until heated through. DO NOT LET BOIL.
Goes great with side salad and bread.
Cook tortellini as directed on package. Meanwhile,
auce. Stir occasionally while the tortellini is cooking to prevent the
arge pot, boil water for tortellini. Once the water comes to
o 350 degrees.
Cook tortellini according to package directions, drain
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in spinach and three-cheese tortellini and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still slightly firm, 10 to 11 minutes.
Drain well, and allow tortellini to cool.
Toss together the tortellini, grape tomatoes, artichoke hearts, olives, red onion, carrots, and dressing in a large bowl.
Cover and refrigerate until chilled, at least 3 hours or overnight.
o 450 degrees.
Cook pasta according to package instructions, but
Cook tortellini as directed on package and pour over the frozen vegetables in strainer (use pasta and liquid both).
Let cool.
Add green pepper, cheese and meat.
Slice olives and add to mixture.
Mix with enough Hidden Valley Ranch dressing.
Make evening before serving.
Add more dressing if dry.
Cook tortellini according to package directions; rinse and drain.
While tortellini cooks, cut tomatoes, rosemary, and onion; set aside.
Combine balsamic vinegar, salt, sugar, pepper, and olive oil in small bowl; whisk to emulsify.
Toss pasta, tomato/rosemary/onion, and vinegar mixture in large bowl.
Cover and chill for at least two hours before serving.
Bring a large pot of lightly salted water to a rolling boil. Cook tortellini at a boil, stirring occasionally, until the pasta floats to the top and the filling is hot, 6 to 8 minutes; drain. Rinse tortellini with cold water until completely cooled; drain and transfer to a large bowl.
Stir pepperoni, provolone cheese, artichoke hearts, black olives, Italian-style salad dressing, dry Italian dressing mix, and black pepper with the tortellini. Add more Italian dressing just before serving, if desired.
auce. Bring the milk, cream cheese, and parmesan to a simmer
ender.
Meanwhile, prepare the tortellini mix. Heat a large pot
Prepare pasta according to package directions. Drain, reserving 1/2 cup cooking water. While pasta is cooking, prepare zucchini mixture.
Heat oil in large skillet over medium-high heat. Add zucchini and garlic; cook, stirring frequently, for 3 to 4 minutes or until zucchini starts to turn golden. Season with salt and pepper.
Add pasta, reserved cooking water and mozzarella cheese to skillet; toss to coat. Serve garnished with grated lemon peel and sliced almonds.
Cook pasta according to package directions.
Set aside. Saute onion in olive oil and butter until transparent.
Add garlic; saute and stir for a few minutes, being careful not to burn garlic.
Add red wine, simmering for a few minutes.
Then add cream cheese, Parmesan, tomatoes, salt and pepper.
Simmer for 20 minutes; cut off heat, allow to sit for 5 to 10 minutes.
Serve over pasta.
Preheat oven to 250\u00b0.
Deep fry cheese tortellini at 350\u00b0 for 1 to 1 1/4 minutes.
(Do small amounts at a time if using small fryer.)
Place on paper towels to drain.
In large bowl, mix dill weed, oil and dressing mix.
Add tortellini to dill mixture.
Stir gently to coat.
Using a slotted spoon, spread tortellini on cookie sheet and bake 15 minutes, stirring halfway through baking time. Spread out on paper towels and sprinkle with Parmesan cheese. Recipe can be doubled easily.
Boil broth with garlic, thyme and lemon pepper in a large heavy skillet until reduced to about 1 cup, about 6 minutes or so.
Meanwhile, cook tortellini in a pasta pot of boiling salted water (1 1/2 tablespoons salt for 4 quarts water) according to package directions. Drain.
Stir cornstarch into cream, then whisk into broth. Bring to a simmer, whisking, then continue to simmer 1 minute. Add asparagus and simmer until crisp-tender, about 2 minutes. Stir in cheese and tortellini and cook, gently stirring, until heated through.
Boil and rinse tortellini. Blanch spinach if using fresh. Defrost and drain spinach if using frozen.
Combine tortellini, spinach, olives, tomatoes, onion.
Mix oil and vinegar, then pour over salad mixture.
Add cheeses.
Enjoy!
Prepare pasta according to package directions.
Heat large skillet over medium-high heat; cook shrimp, oil and garlic, stirring frequently, until shrimp turn pink. Remove from heat.
Toss pasta with pesto. Add sun-dried tomatoes and basil; toss well. Top with shrimp and cheese.
Cook tortellini according to package instructions. Drain,