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.
- 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
|Start a large stockpot of water with salt to boil. Start on the sauce while the water comes to a boil.|
|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.|
|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.|
|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.|
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!