Tortellini Primavera

This vegetarian pasta recipe was adapted from one written by Ree Drummond, The Pioneer Woman on the Food Network. The ingredient list is rather long, but that’s because the dish is packed with so many veggies. Tailor the vegetable mixture to suit your own taste.

1 9 oz package whole wheat cheese tortellini
3 Tbsp olive oil
1 large carrot, peeled and thinly sliced
1 cup broccoli florets
1/2 large red bell pepper, sliced 1/3″ thick
1 Tbsp butter
4 oz crimini mushrooms, trimmed and sliced
1 small zucchini, sliced
1 small summer squash, sliced
2 cloves garlic, minced
1/2 medium onion, sliced stem to root
1 cup chicken broth
1/4 cup white wine
1/2 cup heavy cream or half-and-half
1/2 cup grated Parmesan, plus more for serving
1/2 tsp salt
1/2 tsp black pepper
1/2 cup frozen peas

1. In a large pot of heavily salted water, cook the tortellini according to package directions.
2. For the vegetables: Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the carrots and cook, about 1 minute. Then add the broccoli and cook, about 1 additional minute. Add the red peppers and cook, about 1 minute. Remove the vegetables from the skillet and set aside.
3. To the skillet, add the butter and the remaining 1 tablespoon oil and allow it to heat up. Add the mushrooms, zucchini and squash and cook until the vegetables are starting to soften, 2 to 3 minutes. Remove the vegetables from the skillet, add to the other vegetables and set aside.
4. For the sauce: Add the garlic and onions to the skillet and cook until starting to turn translucent, about 2 minutes.
5. Next, pour in the chicken broth and wine and stir, scraping the bottom of the pan to loosen all the flavorful bits. Cook the liquid for 3 to 4 minutes, allowing it to reduce by about half. Stir in the cream and Parmesan and allow the cheese to melt. Add salt and black pepper to taste.
6. Add all the vegetables to the sauce along with the peas. Stir to combine. Place the cooked pasta in a large serving bowl and pour all the contents of the skillet over the pasta. Toss to combine. Serve with extra Parmesan.

Servings: 4


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