Print

Spinach Ricotta Tortellini Primavera

A creamy pasta dish loaded with vegetables and delicious spinach ricotta tortellini that the whole family will love. 

Course Dinner, Healthy, Lunch, Pasta
Cuisine Italian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8

Ingredients

  • 24 oz pkg spinach and ricotta tortellini
  • 4 Tbsp butter
  • 1 cup onions, chopped
  • 3 cloves garlic, minced
  • 3 carrots, peeled and diced
  • 2 stalks celery, diced
  • 1 medium zucchini, diced
  • 2 medium yellow squash, diced
  • 1 cup frozen peas
  • 2 cups broccoli florets, chopped into smaller pieces
  • 1 1/2 cups vegetable broth
  • 1 cup heavy cream
  • 1 1/2 cups grated parmesan cheese
  • Salt and pepper to taste

Instructions

  1. Peel and dice carrots and celery, slice zucchini and squash, cut broccoli into smaller pieces and place in a large mixing bowl. Set aside. 

  2. In a large dutch over, melt butter over medium heat and sauté onions and garlic until translucent. 

  3. Add vegetables and continue cooking for approximately 4-5 minutes.

  4. Pour vegetable broth into saucepan and heat up for a minute or two then add heavy cream and parmesan cheese. Season to taste.

  5. In a medium sauce pan, boil tortellini a minute less than the package directions. 

  6. Drain tortellini and add to vegetable mixture. Gently stir and enjoy!

Recipe Notes

Recipe slighty adapted from The Pioneer Woman