Cheese tortellini with bell peppers and parmesan cheese
- salt to taste
- 2 tablespoons butter
- pepper to taste
- 4 garlic cloves, raw - medium crushed into paste
- 3 bell peppers (1 red, 1 yellow, 1 orange)
- 1 onion, medium
- 1 package premaid cheese tortellini i used tri-colored, fresh pasta
- 1 drizzle olive oil (add more at the end if needed)
- parmesan cheese grated as much or as little as you like
- Carbohydrate 8.63116500000365 g
- Cholesterol 30.503125013081 mg
- Fat 11.8280462549349 g
- Fiber 3.17362508511543 g
- Protein 1.71318125005172 g
- Saturated Fat 7.39651000312533 g
- Serving Size 1 1 Serving (198g)
- Sodium 1831.41600003504 mg
- Sugar 5.45753991488822 g
- Trans Fat 0.88127125034546 g
- Calories 139 calories
Step-by-step
- Bring large pot of water up to boil. Season with salt.
- Chop peppers into strips. Dice onions.
- Heat up large saucepan on medium-low heat.
- Add olive oil and butter.
- Simmer onions and garlic in butter and oil. Add peppers and cook until soft.
- Cook tortellini using package directions. Strain, then add to saucepan.
- Add salt, pepper and more olive oil if needed.
- Pour into large bowl, add parmesean and serve!
Freezing Fresh Pasta and Vegetable Dishes
Freezing stuffed pasta requires specific handling because cheese fillings expand and burst when exposed to erratic ice crystal formation. Flash-freeze cooked tortellini on a sheet pan for 45 minutes before combining them with the cooked pepper and onion mixture in airtight freezer bags. Stored correctly at 0 degrees Fahrenheit, this prepared base retains structural integrity for up to two months.
Reheating Without Drying Out Stuffed Pasta
Direct microwave reheating often turns delicate cheese tortellini rubbery and scorches the garlic paste. Restore the dish in a covered skillet over medium-low heat by splashing two tablespoons of water into the pan to generate steam. Trapped moisture softens the pasta casing while gently melting the grated parmesan back into the olive oil and butter emulsion.
Adapting Leftovers for Subsequent Meals
Second-day portions benefit from textural reinforcement since refrigerated fresh pasta absorbs surrounding liquids. Toss the chilled tortellini with an extra drizzle of raw olive oil and roast the mixture at 400 degrees Fahrenheit for 10 minutes to crisp the edges of the bell peppers.
