Tortellini Primavera

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

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 206
  • Calories from fat: 21%
  • Fat: 7.8g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.3g
  • Protein: 9.6g
  • Carbohydrate: 30.2g
  • Fiber: 3.9g
  • Cholesterol: 20mg
  • Iron: 1.7mg
  • Sodium: 389mg
  • Calcium: 143mg

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

  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.
My Notes

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

Add Note

Tortellini Primavera Recipe at a Glance

More Recipes Like This

advertisement
  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