Tortellini Primavera

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    I’m still working my way through many of the recipes from my Taste of Home cookbook. I’m currently in the pasta section, one of my favorites. In this case I took two of the recipes from one page, combined them together, changed a few ingredients, and made an awesome tortellini primavera.
    I used a variety of fresh vegetables sautéed in olive oil then mixed with a delicate sauce of white wine, chicken stock, and butter. Served over top of cheese tortellini and topped with almonds and parmesan cheese. This is a great vegetarian dish. It’s filling without being too heavy and the almonds add a nice crunch to the dish.
Tortellini Primavera (idea from Taste of Home)
19 oz. bag frozen cheese tortellini
2 T. olive oil

2 cloves garlic, minced
½ medium onion, diced
1 medium zucchini, chopped
1 medium yellow squash, chopped
4 oz. sliced mushrooms
1 c. fresh broccoli florets
¼ c. chicken stock
¼ c. white wine
1 t. black pepper
½ c. Parmesan cheese
¼ c. almonds (optional)
¾ c. marinara sauce (optional)

1. Cook the tortellini to package directions. Drain and keep warm.

2. In a large skillet heat the over medium heat. Add the garlic and sauté for a minute or until fragrant. Add in the onion and cook 2 minutes. Throw in the zucchini and squash and sauté an additional 3 minutes.

3. Add the mushrooms and broccoli florets and cook for 2 minutes. Slowly pour in the chicken stock and white wine. Sprinkle with black pepper and heat 3-4 minutes. Add the tortellini to the pan. Sprinkle with half of the Parmesan cheese and stir.
4. Spoon onto a plate and top with almonds and 1-2 tablespoons of marinara sauce if desired. Finish with additional Parmesan cheese.


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