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Nutritional Info
  • Amount Per Serving
  • Calories: 205.1
  • Total Fat: 6.7 g
  • Cholesterol: 23.9 mg
  • Sodium: 475.8 mg
  • Total Carbs: 30.2 g
  • Dietary Fiber: 5.2 g
  • Protein: 8.3 g

View full nutritional breakdown of Tortellini Primavera calories by ingredient
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Tortellini Primavera



Introduction

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

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

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Directions

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

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