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  1. #1
    Junior Member Grace123's Avatar
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    What would be a good side dish with tortellini?

    Specifically 6-cheese tortellini

  2. #2
    Junior Member albert n's Avatar
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    This is the dish - tortellini side da dish good a
    hahahahahahahahah LMAO !

    Sorry but I just got bored a moment back. Ahem... Try out these good links which I had used earlier for myself -
    http://www.recipezaar.com/recipes/ravioli-tortellini,side-dishes
    http://www.goodhousekeeping.com/recipefinder/tortellini-salad-1155?redir=http%3A%2F%2Fwww.goodhousekeeping.

  3. #3
    Junior Member smdiner's Avatar
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    CAPRESE SALAD

    2-3 ripe tomatoes
    1 ball fresh mozzarella cheese
    fresh basil leaves, chopped
    extra virgin olive oil and balsamic vinegar
    Alternate slices of tomatoes & mozzarella cheese on a plate. Sprinkle with fresh chopped basil leaves; drizzle with olive oil & balsamic vinegar
    ___________________

    Antipasto Appetizer Salad
    1 jar (16 ounces) roasted sweet red pepper strips, drained
    1/2 pound mozzarella cheese, cubed
    1 cup grape tomatoes
    1 jar (7-1/2 ounces) marinated artichoke hearts, undrained
    1 jar (7 ounces) stuffed olives, drained
    1 can (6 ounces) pitted ripe olives, drained
    1 teaspoon dried basil
    1 teaspoon dried parsley flakes
    Pepper to taste
    Toasted baguette slices

    In a large bowl, combine the first nine ingredients; toss to coat. Cover and refrigerate for at least 4 hours before serving.
    Serve with baguette slices


    Artichoke Orzo Pilaf
    1 medium leek (white portion only), chopped
    1 cup uncooked orzo pasta
    2 tablespoons olive or canola oil
    1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth
    1 cup water
    2 teaspoons Italian seasoning
    1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
    2 tablespoons grated Parmesan cheese
    In a nonstick skillet, saute leek and orzo in oil for 3 minutes or until leek is tender. Add the broth, water and Italian seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until liquid is absorbed. Stir in artichoke hearts and Parmesan cheese. Serve immediately.



    Baked Ratatouille
    4 bacon strips, cut into 2-inch pieces
    1 cup sliced onion
    1 can (14-1/2 ounces) diced tomatoes, undrained
    1/3 cup tomato paste
    1/4 cup olive oil
    1 large garlic clove, minced
    1 teaspoon salt
    1 teaspoon Italian seasoning
    1 large eggplant (about 1-1/4 pounds), peeled and cubed
    4 medium zucchini, sliced
    1 large green pepper, cut into strips
    8 to 12 ounces sliced Monterey Jack cheese
    In a large skillet, cook the bacon and onion over medium heat until bacon is crisp; drain. Stir in the tomatoes, tomato paste, oil, garlic, salt and Italian seasoning.
    Spread half into a greased 13-in. x 9-in. x 2-in. baking dish. Layer with half of the eggplant, zucchini, green pepper and cheese. Repeat layers. Bake, uncovered, at 375 for 50-55 minutes or until hot and bubbly.

  4. #4
    Junior Member missmelissa80's Avatar
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    Spinach salad.

  5. #5
    Senior Member marc's Avatar
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    salad with balsamic vinaigrette.

  6. #6
    Junior Member shir's Avatar
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    steamed broccoli, cauliflower, and/or carrots


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