Tuscan Sunset Kabobs with Tortellini and Cherry Tomato Cream Sauce
Indulge in the flavors of Italy with this vibrant dish, featuring tender beef kabobs, cheese-filled tortellini, and a rich cherry tomato cream sauce, all infused with the aromas of fresh basil and garlic. This recipe is a perfect blend of textures and tastes, sure to delight your senses. With its colorful presentation, it's an ideal choice for a summer evening dinner party.
- Prep
- 15 min
- Cook
- 25 min
- Total Time
- 40 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- Italian
- italian
- slot-machine-generated
- beef for kabobs
- cherry tomato
- tortellini
Ingredients
- 1.5lbsbeef for kabobs, cut into 1-inch cubes
- 2cupscherry tomatoes, halved
- 1packagetortellini, cooked according to package instructions
- 1/4cupfresh basil, chopped
- 3clovesgarlic, minced
- 1/4cupolive oil, none
- 2tbspsbalsamic vinegar, none
- 1cupheavy cream, none
- 1/2cupgrated Parmesan cheese, none
- to tastenonesalt, none
- to tastenoneblack pepper, none
Nutrition
420
105 per serving
35g
70% DV
20g
29% DV
30g
10% DV
Macronutrient Breakdown
- Fiber
- 4g
% Daily Values based on a 2000 calorie diet
Step-by-Step
- 1
Preheat the grill to medium-high heat. Thread the beef cubes onto skewers, leaving a small space between each piece. Brush the beef with olive oil and season with salt, black pepper, and minced garlic.
5mmedium-high heat - 2
Grill the beef kabobs for 8-10 minutes, turning occasionally, until they reach the desired level of doneness. Transfer the kabobs to a plate and cover with foil to keep warm.
8mmedium-high heat - 3
In a large skillet, heat the olive oil over medium heat. Add the halved cherry tomatoes and cook for 3-4 minutes, until they start to release their juices. Add the chopped basil and cook for an additional minute.
4mmedium heat - 4
Add the balsamic vinegar to the skillet with the cherry tomatoes and basil. Cook for 1-2 minutes, until the vinegar has reduced slightly and the mixture is fragrant.
2mmedium heat - 5
Stir in the heavy cream and bring the mixture to a simmer. Let cook for 2-3 minutes, until the sauce has thickened slightly. Remove from heat and stir in the grated Parmesan cheese. Season with salt and black pepper to taste.
3mmedium heat - 6
Cook the tortellini according to package instructions. Drain and add to the cherry tomato cream sauce. Toss the tortellini in the sauce until well coated.
5mnone - 7
To serve, place a portion of the tortellini and cherry tomato cream sauce on each plate. Top with a grilled beef kabob and garnish with additional chopped basil, if desired.
2mnone