import {session} from 'wix-storage' Pan-fried Vegetable Tortellini | Recipe

Pan-fried Vegetable Tortellini | Recipe

July 19, 2018

 Pan-fried Vegetable Tortellini

 

     There are benefits to being a foodie who gets invited to create content for various companies.  For instance, this time I was asked to select from a few recipes, cook and post the results.  Easy peasy!  My husband, Vinnie, took the job pretty seriously, because he gets into anything that asks him to use knives.  It’s like built-in to his DNA.  Before I even came down to the kitchen to get to work, Vinnie had a cutting board on the counter ready to go.  As a formality,  I asked if he’d like to do the chopping, and, obviously, I was already stepping out of his way before he could answer.  That’s fine, it left me to do fun things like take pictures and attend to actually cooking.  Despite what Vinnie may believe, cooking is just as important as the chopping and mincing.

      Of the delicious recipes, Pan-fried Vegetable Tortellini jumped out.  You can’t go wrong with tortellini, and the vegetables just make it sound so fresh and healthy!  This recipe is loaded with good stuff,  like carrots, zucchini, arugula, and onion.  Other ingredients that peeked my interest were the fresh parm, red pepper flakes and almonds.  What a delicious and interesting combination!

      By the time you’re actually plating, you won’t  believe the amount of food this recipe turns out.  It was just Vinnie and I, and we easily got two meals out of this, but you can add extra veggies to really make this dish stretch.  Either way, if you like slight spice and a good variety of flavors and textures, Pan-fried Vegetable Tortellini is for you.

Pan-fried Vegetable Tortellini

Servings: 4-5

 

 

INGREDIENTS:

  • 10 to 12 ounces refrigerated or frozen cheese tortellini

  • 1 tablespoon unsalted butter

  • 1 tablespoon olive oil

  • 1 medium onion, chopped

  • 2 cloves garlic, minced

  • 4 large carrots, peeled and chopped

  • 2 medium zucchinis, chopped

  • 1/3 cup low-sodium vegetable broth

  • 1/2 teaspoon salt

  • 1/4 teaspoon red pepper flakes

  • 3 cups packed arugula

  • 1/4 cup plain Greek yogurt

  • freshly shredded parmesan

  • sliced almonds

 

INSTRUCTIONS:

  1. Bring a large pot of lightly salted water to a boil. Add the tortellini and cook according to the package directions. Drain and set aside.

  2. Meanwhile, set a large skillet over medium heat. Add the butter and olive oil. When the butter is melted, add the onion and cook for about 2 to 3 minutes, until it starts to soften. Add the garlic and cook for 30 seconds, until fragrant. Add the carrots and zucchini. Cook for about 3 to 4 minutes, until they start to soften. Add in the broth, salt and red pepper. Let the mixture simmer for about 3 to 5 minutes, until all the veggies are tender but still have a bit of crunch. Add the arugula and cook until just wilted. Remove from the heat.

  3. Add the Greek yogurt and the cooked tortellini. Mix until combined. Taste and season with additional salt/red pepper to your liking.

  4. Scoop some of the pasta into a bowl and top with Parmesan and almonds.

 

Enjoy!

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