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Monday's Leftovers: Tortellini With Mushroom Sauce

YumSugar — Mon, 22 Dec 2008 06:45:02 -0800

Tortellini with mushroom cream sauce might be something you reserve for an upscale Italian restaurant rather than your kitchen. But when you enlist the help of pre-made tortellini and dried mushrooms, the entrée turns out to be far less complicated than it sounds. The recipe calls for dried porcini mushrooms, but would taste delicious with any dried mushroom variety, such as chanterelles, shiitakes, or maitakes. To see the recipe, read more.

Tortellini with Mushroom Sauce
From Bon Appétit

Ingredients

1 ounce dried porcini mushrooms (or any other variety)
2 8-ounce packages dried three-cheese tortellini
2 tablespoons (1/4 stick) butter
1 cup sliced shallots
4 teaspoons chopped fresh thyme, divided
1/2 cup whipping cream
3/4 cup freshly grated Parmesan cheese, divided

Directions

Place porcini mushrooms in 2-cup measuring cup; add enough hot water to measure 2 cups. Let stand until mushrooms are soft, about 20 minutes. Drain mushrooms, reserving soaking liquid. Coarsely chop porcini mushrooms.
Cook tortellini in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
Meanwhile, melt butter in large skillet over medium-high heat. Add shallots; sautée until golden and tender, about 4 minutes. Add mushrooms and 3 teaspoons thyme; sauté 2 minutes.
Stir in 1 cup mushroom soaking liquid and cream; boil until thickened to light sauce consistency, about 3 minutes. Season to taste with salt and pepper.
Drain tortellini; return to same pot. Add mushroom mixture and toss to coat. Stir in 1/2 cup cheese. Season with salt and pepper. Transfer tortellini to bowl; sprinkle with 1/4 cup cheese and 1 teaspoon thyme.

Serves 4 to 6.

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Fast & Easy Dinner: Cheese Tortellini and Broccoli Rabe

partysugar — Thu, 13 Dec 2007 05:01:18 -0800

Broccoli and cheddar is one of those classic flavor pairings that always works. Whether combined in a salad, sandwich, or soup, broccoli and cheddar cheese is wonderfully comforting and constantly delicious. Tonight serve the dynamic duo in a modern, Italian variation. Substitute the broccoli with broccoli rabe and the cheddar with ricotta. Toss both of these with cheese tortellini for a quick, delectable vegetarian meal. To read the recipe, read more

Cheese Tortellini and Broccoli Rabe
From Hallmark

8 oz. dried, shelf-stable cheese tortellini (or 12 oz. refrigerated or frozen)
1/4 cup extra-virgin olive oil
1 bunch broccoli rabe (1 pound), chopped (6 cups)
4 cloves garlic, minced
1/2 cup part-skim ricotta cheese
1/2 tsp. salt
1/4 tsp. pepper

In a large pot of boiling water, cook the tortellini according to package directions. Drain and return to the pot.
Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the garlic and broccoli rabe, cover and cook, stirring occasionally, until the broccoli rabe is tender, 8 to 10 minutes.
Add the broccoli rabe mixture to the pasta and toss gently. Stir in the ricotta, salt and pepper. Serve hot.

Serves 4.

Each serving has: 463 calories, 23 g fat (7.1 g saturated), 19 g protein, 47 g carbohydrates (2.2 g fiber), 46 mg cholesterol, 679 mg sodium. Good source of: beta-carotene, vitamin C.

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Fast & Easy Dinner: Spicy Eggplant Puttanesca

partysugar — Thu, 07 Jun 2007 08:58:31 -0700

To produce quick, healthy, and tasty dinners on busy weeknights, stock your pantry with dried pastas, spices, and canned add ons such as diced tomatoes and capers. With a quick stop at the farmer's market or local produce stand, tonight's hearty vegetarian pasta is jammed packed with flavor and is ready in less than half an hour. Traditionally a puttanesca sauce has anchovies, but this version substitutes it with meaty eggplant. To make this meal vegan, choose a plain pasta instead of cheese tortellini and omit the Parmesan garnish. Get the recipe for tonight's dinner, just read more

Spicy Eggplant Puttanesca
From Vegetarian Times magazine

4 Tbs. olive oil
1 medium-sized eggplant, peeled and cut into 1-inch cubes
1 cup sliced red onion
1 cup chopped green or red bell pepper
6 cloves garlic, minced (about 2 Tbs.)
1 cup chopped kalamata olives
1 28-oz. can diced tomatoes
4 Tbs. capers, rinsed and drained
1 Tbs. dried oregano
2 tsp. dried chili flakes
1 12-oz. bag frozen cheese tortellini
1 cup shredded Parmesan cheese, optional
1 cup chopped fresh Italian parsley

Bring large pot of water to a boil.
Meanwhile, warm oil over medium heat in large nonstick saucepan. Sauté eggplant, onion and bell pepper 5 to 10 minutes, until eggplant is soft but not mushy.
Add garlic, and sauté 2 minutes more.
Add olives, tomatoes and capers, and simmer 5 to 10 minutes. Stir in oregano and chili flakes.
Reduce heat to low, and let simmer while pasta cooks.Add tortellini to boiling water, and cook according to package directions, being careful not to overcook. Drain pasta, and stir into puttanesca sauce. Top with Parmesan cheese, if desired, and parsley, and serve.

Serves 4.

PER SERVING: 576 CAL; 17 G PROT; 22 G TOTAL FAT ( 3 SAT. FAT) ; 64 G CARB.; 37 MG CHOL; 827 MG SOD.; 10 G FIBER; 12 G SUGARS

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