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8 servings, 1 cup each
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The term "julienne" is a French cooking term that means to cut food (usually vegetables) into thin uniform matchsticks. First, cut the food into slices, then stack the slices and cut into 1/8- to 1/4-inch-wide strips.
Lining the baking pan with lightly greased foil helps to prevent the vegetables from sticking to the pan, making cleanup a snap!
Prepare as directed, using your favorite variety of tortellini.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.