Tortellini Primavera

Give a taste of spring to a package of cheese tortellini by adding fresh asparagus, yellow squash, and zucchini. Intensify the flavors with pesto, garlic, and sun-dried tomatoes.


4 servings (serving size: 1 1/2 cups)

Recipe from

Oxmoor House

Recipe Time

Prep: 15 Minutes
Cook: 20 Minutes

Nutritional Information

Calories 312
Fat 10.9 g
Satfat 3.4 g
Protein 13.6 g
Carbohydrate 41.6 g
Cholesterol 25 mg
Iron 1.8 mg
Sodium 416 mg
Caloriesfromfat 31 %
Fiber 4.6 g
Calcium 138 mg


1 (9-ounce) package fresh three-cheese tortellini
1 cup (1-inch) sliced asparagus (about 14 spears)
1 cup cubed yellow squash (about 1 large)
1 cup cubed zucchini (about 1 small)
1/2 cup sliced drained oil-packed sun-dried tomato halves
2 tablespoons commercial pesto
2 teaspoons minced garlic
2 tablespoons minced fresh basil
2 tablespoons grated fresh Parmesan cheese


Cook tortellini in boiling water 8 minutes. Add asparagus, yellow squash, and zucchini to pasta; cook 2 minutes. Drain pasta and vegetables, reserving 1/4 cup cooking liquid.

While pasta cooks, heat a large nonstick skillet over medium-high heat. Add tomatoes, pesto, and garlic; reduce heat to medium-low, and cook 1 to 2 minutes or until thoroughly heated, stirring constantly. Add reserved cooking liquid, pasta, vegetables, and basil; toss. Sprinkle with cheese.