Spinach and Cheese Tortellini Primavera
Servings 4
Equipment
- Large pot
- Large skillet
Ingredients
- 1 package of spinach and cheese tortellini
- 1 tbsp olive oil more for drizzling
- ½ 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; drain, reserving ¼ cup of the cooking liquid.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the broccoli florets and onions and cook, stirring often, 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 to taste, toss in the Parmesan cheese and parsley, and add some pasta cooking water as needed. Taste and re-season if needed.
- Serve immediately. Enjoy.