Tortellini Primavera

    I’m still working my way through many of the recipes from my Taste of Home cookbook. I’m currently in the pasta section, one of my favorites. In this case I took two of the recipes from one page, combined them together, changed a few ingredients, and made an awesome tortellini primavera.
    I used a variety of fresh vegetables sautéed in olive oil then mixed with a delicate sauce of white wine, chicken stock, and butter. Served over top of cheese tortellini and topped with almonds and parmesan cheese. This is a great vegetarian dish. It’s filling without being too heavy and the almonds add a nice crunch to the dish.
Tortellini Primavera (idea from Taste of Home)
19 oz. bag frozen cheese tortellini
2 T. olive oil

2 cloves garlic, minced
½ medium onion, diced
1 medium zucchini, chopped
1 medium yellow squash, chopped
4 oz. sliced mushrooms
1 c. fresh broccoli florets
¼ c. chicken stock
¼ c. white wine
1 t. black pepper
½ c. Parmesan cheese
¼ c. almonds (optional)
¾ c. marinara sauce (optional)

1. Cook the tortellini to package directions. Drain and keep warm.

2. In a large skillet heat the over medium heat. Add the garlic and sauté for a minute or until fragrant. Add in the onion and cook 2 minutes. Throw in the zucchini and squash and sauté an additional 3 minutes.

3. Add the mushrooms and broccoli florets and cook for 2 minutes. Slowly pour in the chicken stock and white wine. Sprinkle with black pepper and heat 3-4 minutes. Add the tortellini to the pan. Sprinkle with half of the Parmesan cheese and stir.
4. Spoon onto a plate and top with almonds and 1-2 tablespoons of marinara sauce if desired. Finish with additional Parmesan cheese.

Comments

  1. Yum! This reminds me of something I had a restaurant once. I’m featuring you on my Meatfree Monday post. Stop by and pick up your button.

  2. Tortellini…that’s something I haven’t had in far, far too long. Thanks for the craving! :)

  3. Yummy that’s good look and nice posting

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