Pasta crowd pleasers: 2 terrific tortellini recipes

Pasta is a delicious meal option whether you're eating alone or cooking for a group. These simple recipes contain an extra boost of healthy vegetables and make for a fabulous lunch or a superb dinner.

This warming, hearty dish is good to serve during the colder months.

Preparation 15 minutes

Cooking time 30 minutes

Serves 4 

The essentials for this dish

• 15 ml (1 tbsp) olive oil
• 1 medium onion, finely chopped
• 750 g (1 1⁄2 lb) butternut squash, seeded, peeled and cut into 2.5 cm (1 in) cubes (about 1.25 L/5 c)
• 125 ml (1⁄2 c) salt-reduced chicken or vegetable stock
• 5 ml (1 tsp) ground sage
• 2 ml (1⁄2 tsp) salt
• Pinch of black pepper
• 350 ml (12 oz) cheese tortellini
• 125 ml (1⁄2 c) reduced-fat ricotta cheese
• 100 ml (1⁄3 c) grated romano cheese
• 15 ml (1 tbsp) finely chopped flat-leaf parsley

What to do

1. Heat oil in a large non-stick saucepan over medium heat. Add onion. Cook until golden, or about 10 minutes. Add squash, stock, sage, salt and pepper. Cook, covered, just until squash is tender, about 20 minutes.

2. Meanwhile, cook tortellini in a large saucepan of lightly salted water until al dente, following package instructions. Drain. Toss with ricotta in a large bowl.

3. Add squash, romano and parsley to tortellini mixture. Toss gently to combine.

Per serving: 305 calories, 15 g protein, 12 g fat (including 3 g saturated fat), 27 mg cholesterol, 36 g carbohydrates, 5 g fibre, 945 mg sodium

Romano is an Italian hard cheese suitable for grating. Made from sheep's milk, its flavour is sharper than that of parmesan, a hard cheese made from cow's milk. The two cheeses are interchangeable, or you can combine them. Asiago is another Italian hard cheese for grating. Made from cow's milk, its flavour is somewhere between that of parmesan and romano.

Convenient food can be a healthy option when you make smart choices. For example, roasted peppers in jars provide significant amounts of beta carotene and vitamin C. Just remember this rule:  the fewer ingredients, the better for you.

Preparation 5 minutes

Cooking time 10 minutes

Serves 4 

Your ingredients

• 350 g (12 oz) meat-filled tortellini
• 1 jar (275 g/10 oz) roasted red peppers
• 2 cloves garlic30 ml (2 tbsp) olive oil
• 15 ml (1 tbsp) low-sodium soy sauce
• 15 ml (1 tbsp) cold butter, cut into small pieces
• 45 ml (3 tbsp) shredded basil leaves

Your instructions

1. Purée peppers and their liquid, garlic, oil and soy sauce in a food processor. Transfer to a medium saucepan. Simmer over low heat for 10 minutes.

2. Meanwhile, cook tortellini in a large pan of lightly salted boiling water until al dente, following package instructions.

3. Drain tortellini. Just before serving, whisk cold butter into the purée and stir in the basil. Add tortellini. Toss to combine.

Per serving: 285 calories, 12 g protein, 17 g fat (including 6 g saturated fat), 116 mg cholesterol, 21 g carbohydrates, 1 g fibre, 657 mg sodium

These recipes offer options that are god for even the most varied pallets.  Consider having both as an option at one setting to allow your guests a portion packed version or a vegetarian version of this meal. Then sit back and enjoy the company and the wide array for flavours.

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