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Tortellini Primavera

Randy Mayor
Yield 6 servings (serving size: 1 1/2 cups)
You can use regular varieties of squash - just cut them into smaller pieces.

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.