Three Cheese Tortellini-and-Vegetable Primavera

Prep: 15 min., Cook: 20 min.

Yield: Makes 6 to 8 servings
Recipe from Southern Living Cooking School

More From Southern Living Cooking School


  • 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


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

Only you will be able to view, print, and edit this note.

Add Note

Three Cheese Tortellini-and-Vegetable Primavera Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy