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Spinach and Cheese Tortellini Primavera

Spinach and Cheese Tortellini Primavera

I had a package of tortellini in the refrigerator to use up so I went in search of veggies I could toss with the pasta.  I grabbed some grape tomatoes, broccoli florets, asparagus, bell pepper, onion, zucchini, and yellow squash.  I did a quick sauté before tossing the veggies and the tortellini together with some fresh Parmesan cheese.  This spinach and cheese tortellini primavera side dish was a light and flavorful side dish that my husband and I really enjoyed.  The kids liked the pasta more than the veggies but still ate it.  I served this pasta primavera with Herb Pork Chops with Caramelized Shallots – it was a delicious meal.

Spinach and Cheese Tortellini Primavera

How to Make Spinach and Cheese Tortellini Primavera

Heat a large pot of salted water over high heat.  Cook the tortellini per instructions; drain reserving 1/4 cup of the cooking liquid.

While the pasta is cooking.  Heat the olive oil in a skillet over medium heat.  Add the broccoli florets and onions, making sure to stir often, and cook for 4-5 minutes.  Add the remaining vegetables, and cook, stirring often, for 3-4 minutes; add the minced garlic and stir constantly for 1 minute. Season with sea salt and freshly cracked pepper, to taste.

Toss the cooked and drained pasta in with the veggies, add a drizzle of olive oil, then toss in the Parmesan cheese and parsley, and add some pasta cooking water.  Taste and re-season if needed. Serve immediately.  Enjoy.

Spinach and Cheese Tortellini Primavera

 

Spinach and Cheese Tortellini Primavera

Spinach and Cheese Tortellini Primavera

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Main
Cuisine: Italian
Servings: 4 - 5
Author: Pam / For the Love of Cooking

Ingredients

  • 1 package of spinach and cheese tortellini
  • 2-3 tsp olive oil more for drizzling
  • ½ sweet yellow onion diced
  • ½ cup of broccoli florets
  • ½ orange bell pepper chopped
  • 5 spears of asparagus woody ends removed, cut into thirds
  • ½ a zucchini diced
  • ½ a yellow squash diced
  • Handful of grape tomatoes
  • 1 clove of garlic minced
  • Sea salt and freshly cracked pepper to taste
  • ¼ cup of Parmesan cheese more if desired
  • 2 tbsp fresh parsley chopped

Instructions

  • Heat a large pot of salted water over high heat. Cook the tortellini per instructions then drain, reserving 1/4 cup of the cooking water,
  • While the pasta is cooking. Heat the olive oil in a skillet over medium heat. Add the broccoli florets and onions, making sure to stir often, cook for 4-5 minutes.
  • Add the remaining vegetables, and cook, stirring often, for 3-4 minutes; add the minced garlic and stir constantly for 1 minute. Season with sea salt and freshly cracked pepper, to taste.
  • Toss the cooked and drained pasta in with the veggies, add a drizzle of olive oil, then toss in the Parmesan cheese and parsley, add some of the reserved cooking water; toss to coat evenly. Taste and re-season if needed. Serve immediately. Enjoy.
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30 Comments

  1. You always find the best ingredients in your fridge, Pam! What a beautiful bowl of pasta. There’s a rainbow of vegetables in that bowl! I love that you resisted the urge to add heavy cream, which is the way most pasta primavera is prepared. I can’t wait to try this recipe!

  2. I love tortellini enough that I MIGHT even eat it if it was made with fish. Okay, maybe not! But I’d eat this veggie tortellini all day long, it looks great Pam.

  3. Found your website recently and have been making a lot of dishes! This was fabulous! I loved it – I was never a fan of tortellini because I thought it was boring, but adding the veggies made it exciting! I will make this again for sure!!!