Tortellini Primavera

tortellini primavera.

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Lots of fresh veggies meet pasta in this one-pot tortellini primavera. It’s all tossed with a light and flavorful sauce for a delicious summertime dinner. 


  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 3 cloves of garlic, minced
  • 1 medium red onion, thinly sliced
  • 1 small zucchini, sliced into semicircles
  • 1 small yellow squash, cut into semicircles
  • 8 ounces cherry tomatoes
  • 2 medium carrots, peeled and cut into thin matchsticks
  • 1 medium green bell pepper, thinly sliced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup chicken stock
  • 1 pound frozen cheese tortellini
  • 1/2 cup shaved Parmesan cheese, divided
  • Juice of 1/2 a lemon


  1. In a large skillet over medium heat, combine the oil and butter and allow the butter to melt.
  2. Add the garlic and cook for 1 minute. Add the onion, zucchini, squash, tomatoes, carrots and bell pepper. Saute for 7 to 8 minutes, or until the vegetables are tender. Season them with Italian seasoning, salt, and black pepper.
  3. Add the stock and tortellini. Cover the skillet and simmer for 5 to 6 minutes or until the tortellini is cooked through.
  4. Stir in 1/4 cup of the Parmesan cheese and the lemon juice. Top the pasta with the remaining 1/4 cup of Parmesan cheese before serving.


Recipe source: This recipe is from the cookbook, Incredible One-Pot Cooking by Megan Marlow and is shared here with permission from the author.