Tortellini Primavera Recipe

Nothing is better than fresh vegetables and pasta. Throw in cheese stuffed pasta and it is a great “Meatless Monday” meal. I really love this Tortellini Primavera Recipe.

The recipe has been adapted over the years by me and is based off of a recipe I found in the “Great American Favorite Brand Name Cookbook”. I got this cookbook the year my husband and I married and this is one of the recipes we both just loved.

Super Simple. Super Delicious. Enjoy!

Tortellini Primavera

Ingredients

  • 3 tablespoons Butter
  • 2 cups Mushrooms (sliced, optional)
  • 1 cup Onions (diced)
  • 1 tablespoon Garlic (minced)
  • 16oz Frozen Chopped Spinach (thawed and drained)
  • 12oz Cream Cheese
  • 3 Small Tomatoes
  • 1/3 cup Milk
  • 1/3 cup Parmesan Cheese (grated (or mizithra, romano))
  • 1 1/2 teaspoon Italian Herb Seasoning
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 20oz Tortellini

Directions

Step 1
Start a large stockpot of water with salt to boil. Start on the sauce while the water comes to a boil.
Step 2
In a large skillet (with lid), heat butter. Add the mushrooms (optional - not in above picture), onions, and garlic. Cook, stirring frequently, until onions and mushrooms are soft.
Step 3
Except for the tortellini, add the remaining ingredients to the sauce pan. Cook, stirring frequently, until mixture begins to boil. Reduce heat to a low simmer, cover and wait for the tortellini to cook.
Step 4
By this time, the water should be boiling. Add the tortellini and reduce the heat so that the tortellini cooks at a very low boil. A fast boil will likely break apart the pasta. Cook according to package directions. When the pasta is done, remove 1/2 cup of pasta water and add to the sauce. Drain the tortellini and toss with the pasta (do not rinse). Serve hot with parmesan cheese.

Tortellini Primavera by Dish Ditty Recipes

Tortellini Primavera

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