Options

Format:
Include:
PRINT
See more
Randy Mayor Photo by: Randy Mayor

Tortellini Primavera

You can use regular varieties of squash - just cut them into smaller pieces.

Cooking Light APRIL 2000

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

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.

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
advertisement

Go to full version of

Tortellini Primavera recipe

advertisement