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Three Cheese Tortellini-and-Vegetable Primavera

Yield Makes 6 to 8 servings
Prep: 15 min., Cook: 20 min.


  • 1 (13-ounce) package BARILLA Three Cheese Tortellini
  • 1/2 bunch (8 ounces) asparagus
  • 1/2 cup thinly sliced green onions, white part only (1 bunch)
  • 1 small zucchini, seeded and diced
  • 3 tablespoons extra virgin olive oil
  • 2 plum tomatoes, peeled and diced
  • Salt and freshly ground pepper to taste
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese

How to Make It

  1. Snap off and discard tough ends of asparagus. Cut tips from asparagus, and place in a bowl. Cut remaining asparagus into 1/4-inch pieces; add to bowl.

  2. Sauté asparagus, green onions, and zucchini in hot olive oil in a large skillet over medium heat 8 minutes. Add tomatoes, and cook 2 minutes. Season with salt and pepper to taste.

  3. Cook pasta according to package directions; drain. Stir pasta into asparagus mixture, and sprinkle with cheese. Serve immediately.