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.