Tortellini Primavera

Tortellini Primavera
Photo by Randy Mayor

Ingredients

  • 1 cup vertically sliced baby carrots
  • 2 cups quartered baby pattypan squash
  • 2 cups torn arugula
  • 1 tablespoon minced fresh chives
  • 1 garlic clove, minced
  • 1 ½ cups fresh shelled green peas (about 1 1/2 pounds unshelled)
  • 1/3 cup thinly sliced green onions
  • + 9 more ingredients
    • 1 cup vertically sliced baby zucchini
    • 1/8 teaspoon black pepper
    • 2 tablespoons finely chopped fresh parsley
    • 1 tablespoon fresh lemon juice
    • ¼ teaspoon salt
    • 2 teaspoons olive oil
    • 4 quarts water
    • ½ cup canned vegetable broth
    • 1 (9-ounce) package fresh three-cheese tortellini (such as Contadina), uncooked

Bring 4 quarts water to a boil in a large Dutch oven. Add pasta; cook 5 minutes. Add carrots; cook 2 minutes. Add peas; cook 30 seconds. Drain and rinse with cold water; drain well. Heat oil in a large nonstick skillet over medium-high heat. Add the green onions and garlic, and sauté for 2 minute...

View full recipe at My Recipes

Comments

Variations on Tortellini Primavera

  • Tortellini Primavera
    • 2 tablespoons minced fresh basil
    • 2 teaspoons minced garlic
    • 2 tablespoons commercial pesto
    • 1 cup (1-inch) sliced asparagus (about 14 spears)
    • +4 other ingredients


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