Tortellini Primavera
Fresh veggies and refrigerated tortellini come together to create a satisfying meal.
Servings: 6
Ingredients
- 3 T butter
- 3 garlic cloves minced
- 1 large crown of broccoli cut into florets
- 8-10 asparagus spears
- 1 yellow or orange bell pepper cut into strips
- 1 zucchini cut into strips
- 1 yellow squash cut into strips
- 3 scallions chopped
- 1 package cheese tortellini family size, refrigerated
- 10 oz chicken broth or vegetable broth
- 2 T flour
- salt
- pepper
- ½ C Parmesan cheese freshly grated + more for serving
Instructions
- Steam broccoli in microwave (Place florets with ¼ C water in micro-steamer or plastic bowl covered with plastic wrap, cook 2 minutes and drain). Set aside. Do the same with asparagus except reduce water to 2 T. Set aside. (see notes for alternate instruction)
- Bring large pot of water to boil. Salt the water well, add tortellini and cook 8 minutes, drain.
- In the meantime, add 3 T butter to a large, high sided saute pan over medium heat. Once butter is melted add garlic, zucchini, yellow squash and scallions. Cook, stirring often, 4-5 minutes.
- Whisk together broth and flour. Add to vegetables and bring just to a boil and then reduce to a simmer. Stir often. Add broccoli & asparagus. Add ½ C parmesan cheese. Continue to simmer 5 minutes. Season with salt and pepper.
- Add tortellini to vegetables and sauce mixture. Stir together, taste for seasoning, adding salt and/or pepper as needed.
- Serve with additional grated Parmesan cheese if desired.
Notes
If you prefer to not use a microwave, you can just add the broccoli and/or asparagus with the other veggies and add a few minutes to the cooking time. This will result in a crisper veggie.