Tortellini Primavera

Tortellini Primavera Recipe
Randy Mayor
You can use regular varieties of squash - just cut them into smaller pieces.

Yield:

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

Recipe from

Cooking Light

Nutritional Information

Calories 206
Caloriesfromfat 21 %
Fat 7.8 g
Satfat 2.1 g
Monofat 2 g
Polyfat 0.3 g
Protein 9.6 g
Carbohydrate 30.2 g
Fiber 3.9 g
Cholesterol 20 mg
Iron 1.7 mg
Sodium 389 mg
Calcium 143 mg

Ingredients

4 quarts water
1 (9-ounce) package fresh three-cheese tortellini (such as Contadina), uncooked
1 cup vertically sliced baby carrots
1 1/2 cups fresh shelled green peas (about 1 1/2 pounds unshelled)
2 teaspoons olive oil
1/3 cup thinly sliced green onions
1 garlic clove, minced
1/2 cup canned vegetable broth
2 cups quartered baby pattypan squash
1 cup vertically sliced baby zucchini
2 cups torn arugula
2 tablespoons finely chopped fresh parsley
1 tablespoon minced fresh chives
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper

Preparation

Bring 4 quarts water to a boil in a large Dutch oven. Add pasta; cook 5 minutes. Add carrots; cook 2 minutes. Add peas; cook 30 seconds. Drain and rinse with cold water; drain well.

Heat oil in a large nonstick skillet over medium-high heat. Add the green onions and garlic, and sauté for 2 minutes. Add pasta mixture, broth, pattypan squash, and zucchini, and bring to a boil. Cover, reduce heat, and simmer until thoroughly heated. Stir in arugula and remaining ingredients.

Note:

Jean Kressy,

April 2000
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