Tortellini Primavera
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.
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Servings: 6 servings
Ingredients
- 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
Instructions
- In a large skillet over medium heat, combine the oil and butter and allow the butter to melt.
- 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.
- Add the stock and tortellini. Cover the skillet and simmer for 5 to 6 minutes or until the tortellini is cooked through.
- 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.
Notes
Recipe source: This recipe is from the cookbook, Incredible One-Pot Cooking by Megan Marlow and is shared here with permission from the author.
Nutrition Estimate
Calories: 379kcal | Carbohydrates: 44.3g | Protein: 14.9g | Fat: 16.5g | Saturated Fat: 7.1g | Polyunsaturated Fat: 8g | Cholesterol: 47.9mg | Sodium: 689.2mg | Fiber: 3.3g | Sugar: 4.7g
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