Tortellini Primavera

From EatingWell: March/April 2010

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. "

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48 Reviews for Tortellini Primavera

04/19/2010

Anonymous

Overall a good recipe, but I found the sauce a little bland. If I make it again I might add some sun dried tomatoes or tomato paste to the sauce for a little zip.

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04/15/2010

Anonymous

We loved this recipe. I too substituted the vegetables for what I had on hand. I figured as long as I had 4 cups, it would work. Everyone raved and the leftovers were fought over!!! This is definitely a keeper.

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04/03/2010

Anonymous

Very good, I made it with broccoli, mushrooms, and spinach. It turned out really good. My empty bowl is actually still sitting next to me, I just had to leave a review and let people know how good this is!

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03/25/2010

Anonymous

I made this twice now. The first time with fresh tarragon and the second time with fresh dill. I liked it but it wasn't a hit with the family. My 6 year old actually said it was too cheesy. And my hubby wouldn't even try it the second time. Oh well - I thought it was good but won't keep it if the family won't eat it.

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03/10/2010

Anonymous

I threw this together last night and LOVED it. It was very quick and easy - exactly the kind of meal I want to make when I get home later than usual. I had some chicken breast thawed, so I cooked that and threw it in there too. To be honest, the dish was so good it did not need the the chicken at all. I don't think it was worth the extra calories. Also, I had no terragon on hand, but I didn't feel like the dish was lacking at all. I can't wait for my leftovers for lunch today!

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