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Turkey Tortellini Toss Recipe
Turkey Tortellini Toss Recipe photo by Taste of Home
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Turkey Tortellini Toss Recipe

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One night I had frozen cheese tortellini on hand and didn’t have a clue about what I was going to make. I scanned my cupboards and refrigerator and soon I was happily cooking away. So fresh-tasting and simple, this is a combination I turn to again and again! —Leo Parr, New Orleans, LA
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 2 cups frozen cheese tortellini (about 8 ounces)
  • 1 pound ground turkey
  • 2 medium zucchini, halved lengthwise and sliced
  • 2 garlic cloves, minced
  • 1-1/2 cups cherry tomatoes, halved
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1 cup shredded Asiago cheese, divided
  • 1 tablespoon olive oil

Nutritional Facts

1-1/2 cups: 397 calories, 28g fat (11g saturated fat), 102mg cholesterol, 506mg sodium, 10g carbohydrate (4g sugars, 2g fiber), 28g protein .

Directions

  1. Cook tortellini according to package directions.
  2. Meanwhile, in a large skillet, cook turkey, zucchini and garlic over medium heat 7-9 minutes or until turkey is no longer pink, breaking up turkey into crumbles; drain. Add tomatoes, oregano, salt and pepper flakes; cook 2 minutes longer. Stir in 3/4 cup cheese.
  3. Drain tortellini; add to skillet and toss to combine. Drizzle with oil; sprinkle with remaining cheese. Yield: 4 servings.
Originally published as Turkey Tortellini Toss in Simple & Delicious June/July 2013, p21

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.


Reviews for Turkey Tortellini Toss

AVERAGE RATING
(2)
RATING DISTRIBUTION
5 Star
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4 Star
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MY REVIEW
tortellini User ID: 7263253 124343
Reviewed May. 15, 2013

"I made this for another couple and they loved it! Lots of flavor, very pretty with lots of color."

MY REVIEW
Feen User ID: 1925557 198751
Reviewed May. 14, 2013

"Very good -- but I added a little jarred Alfredo sauce, just to stick the ingredients together."

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