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.

Yield: 4 servings (serving size: 1 1/2 cups)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 312
  • Fat: 10.9g
  • Saturated fat: 3.4g
  • Protein: 13.6g
  • Carbohydrate: 41.6g
  • Cholesterol: 25mg
  • Iron: 1.8mg
  • Sodium: 416mg
  • Calories from fat: 31%
  • Fiber: 4.6g
  • Calcium: 138mg


  • 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


  1. 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.
  2. 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.
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