Broccoli and Spinach Tortellini

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Servings: 4  Total time: 30 minutes

Ingredients

  • 13 ounces rainbow five-cheese tortellini
  • 1 head of broccoli, cut into florets
  • 2 cups baby spinach
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • 2 teaspoons lemon juice
  • Parmesan cheese, shredded
  • pine nuts

Directions

  1. Cook tortellini according to package directions.
  2. Heat olive oil in a large nonstick skillet over medium-high heat. Add garlic and broccoli and cook for 5 minutes. Add spinach and cook until spinach is wilted.
  3. Combine tortellini with cooked broccoli and spinach. Add lemon juice and toss gently. Serve with Parmesan cheese and pine nuts.

Adapted from What Megan’s Making.

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Roasted Vegetable Pasta

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Servings: 4  –  Total time: 30 minutes

Ingredients

  • 3 cups uncooked pasta
  • 1 cup frozen peas
  • 3 cups baby portobello mushrooms, sliced
  • 2 cups grape tomatoes
  • 1 red onion, chopped
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup dry white wine
  • Parmesan cheese

Directions

  1. Preheat oven to 475º F. 
  2. Cook pasta according to package directions. In the last 3 minutes of cooking, add frozen peas.
  3. Combine mushrooms, grape tomatoes, red onion, olive oil, salt, and black pepper in a large roasting pan. Bake for 15 minutes. Add wine and bake for another 10 minutes.
  4. Combine pasta and roasted vegetables. Serve with Parmesan cheese.

Adapted from Cooking Light’s Fresh Food Fast.

Eggplant Parmesan

Servings: 4  –  Total time: 45 minutes

Ingredients

  • 1 large eggplant, thinly sliced
  • 3 eggs
  • 2 cups bread crumbs
  • 3 cups spaghetti sauce
  • 8 ounces mozzarella cheese
  • 1/4 cup shredded Parmesan cheese
  • 1/4 teaspoon basil
  • 8 ounces uncooked penne pasta

Directions

  1. Preheat oven to 350°F.
  2. Whisk egg in a bowl. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet and bake for 5 minutes on each side.
  3. In a 9-in x 13-in baking dish, spread spaghetti sauce in a thin layer on the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients with cheese as the last layer on top.
  4. Bake for 35 minutes or until golden brown.
  5. While eggplant bakes, cook pasta according to package directions. Serve eggplant over pasta.

Adapted from Allrecipes.com’s Eggplant Parmesan II recipe.

Penne with Roasted Ratatouille

Servings: 4  –  Total Time: 30 minutes

Ingredients

  • 1 eggplant, chopped into 1-inch cubes
  • 1 green bell pepper, cut into strips
  • 1 red onion, chopped
  • 2 roma tomatoes, chopped
  • 1 tablespoon + 2 teaspoons olive oil
  • 1/2 + 1/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 garlic cloves, minced
  • 8 ounces uncooked penne pasta
  • 1/2 cup chopped fresh basil
  • 2 tablespoons balsamic vinegar
  • shredded Parmesan cheese

Directions

  1. Preheat oven to 450°F.
  2. Cook pasta according to package directions.
  3. Combine eggplant, bell pepper, red onion, 1 tablespoon olive oil, 1/2 teaspoon salt, black pepper, and garlic in a large roasting pan. Bake for 15 minutes.
  4. Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add tomato and cook for 5 minutes or until tomato is tender. Add basil, balsamic vinegar, and 1/4 teaspoon salt and cook for 1 minute.
  5. Combine roasted vegetables, tomato sauce, and penne in a large bowl. Sprinkle with Parmesan cheese.

Adapted from Cooking Light’s Fresh Food Superfast.

Tortelloni Pasta Salad

Servings: 4  –  Total time: 25 minutes

Ingredients

  • 13 ounces rainbow five-cheese tortelloni
  • 2 cups sliced asparagus
  • 2 teaspoons olive oil
  • 2 garlic cloves, minced
  • 6 ounces fresh baby spinach
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 teaspoons lemon juice
  • shredded Parmesan cheese
  • toasted pine nuts

Directions

  1. Prepare tortelloni according to package directions. Add asparagus during last 3 minutes of cooking. Drain pasta and asparagus.
  2. While pasta cooks, heat oil in a large nonstick skillet over medium-high heat. Add garlic and sauté 1 minute. Add spinach, salt, and pepper. Cook 3 minutes or until spinach wilts.
  3. Combine pasta mixture and spinach mixture in a large bowl. Add lemon juice and toss gently. Top servings evenly with Parmesan cheese and nuts.

Slightly adapted from Cooking Light’s Fresh Food Fast.

Ravioli with Sun-Dried Tomato Sauce

Servings: 4 – Total time: 25 minutes

Ingredients

  • 15 ounces frozen cheese ravioli
  • 2 teaspoons olive oil
  • 8 ounces baby portobello mushrooms, halved
  • 1/2 cup chopped onion
  • 1/2 teaspoon all-purpose flour
  • 1/2 cup + 2 tablespoons half-and-half
  • 2 tablespoons sun-dried tomato pesto
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • shredded Parmesan cheese

Directions

  1. Cook ravioli according to package directions.
  2. While ravioli cooks, heat olive oil in a large nonstick skillet over medium-high heat. Add mushrooms and onion; sauté 6-7 minutes or until browned.
  3. Combine flour, half-and-half, sun-dried tomato pesto, salt, and black pepper in a small bowl. Stir until smooth. Add to pan and stir well. Cook over medium heat for 2 minutes or until mixture thickens slightly.
  4. Divide ravioli evenly among 4 plates. Spoon mushroom mixture evenly over ravioli. Sprinkle with Parmesan cheese.

Slightly adapted from Cooking Light’s Fresh Food Fast.