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Tortellini Primavera

March/April 2010

Your rating: None Average: 4 (296 votes)

This creamy tortellini and vegetable pasta is a real crowd pleaser. To make it even quicker, use frozen chopped vegetables instead of fresh. Serve with: A green salad and whole-grain baguette.



READER'S COMMENT:
"It looks tasty but it's not meatless, as the link I followed suggests, unless you switch out the broth. "
Tortellini Primavera Recipe

54 Reviews for Tortellini Primavera

09/29/2010

This is great!! Very easy and incredibly yummy! I added some pancetta for a little more kick...and so my veggie hating fiance couldn't complain there was no meat!

Comments
09/16/2010
Anonymous

Very easy! We will be making this again. We added salt, pepper & used more fontina b/c it was a little bland. We tried adding some lemon juice & that really made the thyme pop. Next time, we won't use the extra cheese, but will definitely add lemon.

Chicken would be a good addition to this meal for those looking for more protein.

Comments
08/10/2010
Anonymous

We really enjoyed this dish the first time I made it. I've been thinking about making it again lately but had misplaced the recipe. I'm SO glad I found it here! Can't wait, my tummy's growling.

Comments
07/21/2010
Anonymous

I cooked everything in one big pot of low-sodium chicken stock, adding carrots first, then a pound of asparagus cut into 1-inch pieces, then a pound of broccoli, then some frozen italian pole beans, zucchini & yellow squash and tortellini. I also tossed in about 1/2 tsp. minced roasted garlic from a jar. When everything was cooked I removed about 2 cups of stock & mixed 1/2 cup with cornstarch & poured it back in to thicken. It. Was. Phenomenal.
I was very careful to have just enough liquid to cover but still had that extra 1 1/2 cups left over. Worked out fine- we had a FANTASTIC meal and the dogs had a cup & a half of chicken stock in their food- everyone's happy! SO easy, SO good that my husband said he didn't miss the meat AT ALL- itself a rarity! Highly recommended.

Comments
07/19/2010
Anonymous

We will definitely be making this recipe again soon! Even my picky kids ate it. That made me very happy. :) To make it quicker we used frozen broccoli and carrots. I didn't have tarragon, dill, or chives so I added basil. To keep it from being bland (as one person mentioned) I just added salt and pepper. It was still just as creamy and cheesy as other sauces made with fattier substances (milk, buttermilk etc.). This just made me feel good about using broth instead. Love it! Don't hesitate to try it. I think peas will be great to use next time too... hubby just doesn't like them so I had to leave them out this time. LOL

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