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Spinach Ricotta Tortellini Primavera

A creamy pasta dish loaded with vegetables and delicious spinach ricotta tortellini that the whole family will love. 
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dinner, Healthy, Lunch, Pasta
Cuisine: Italian
Servings: 8
Calories:

Ingredients

Instructions

  • Peel and dice carrots and celery, slice zucchini and squash, cut broccoli into smaller pieces and place in a large mixing bowl. Set aside. 
  • In a large dutch over, melt butter over medium heat and sauté onions and garlic until translucent. 
  • Add vegetables and continue cooking for approximately 4-5 minutes.
  • Pour vegetable broth into saucepan and heat up for a minute or two then add heavy cream and parmesan cheese. Season to taste.
  • In a medium sauce pan, boil tortellini a minute less than the package directions. 
  • Drain tortellini and add to vegetable mixture. Gently stir and enjoy!

Notes

Recipe slighty adapted from The Pioneer Woman

Nutrition

Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg