Tortellini Primavera

March/April 2010

Your rating: None Average: 4 (295 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.

"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


i gave this recipe 2 stars because it was very bland, but i guess thats what you get when you eat healthier foods.

Comments (1)


carolemck wrote 3 years 26 weeks ago

Healthy doesn't mean bland; don't give up!


We really enjoyed this dish, I think most kids would too, my teenager loved it. I used fresh chopped chives and a little fresh thyme from my garden for the sauce. I used fresh tortellini which worked fine. I used carrots, broccoli, snow peas, sugar snap peas, chopped spinach and frozen baby peas and I added them to the boiling water in that order, so everything stayed crisp tender. So easy to make! I will likely make this again and again.


This was really good. I used whole wheat flour and a bag of frozen mixed veggies. I also used 2 bags of cheese ravioli instead of the tortellini (winn dixie was out). My husband and I like meat with dinner so I did a quick batch of mini turkey meatballs and mixed that in too at the end. I will be making this again. I didn't use any salt and I used dried tarragon.


I thought this was wonderful...I used a fresh whole wheat tortellini as I could not find frozen....and I used the vegetables I had on hand to make 4 cups....and I used a combination of tarragon and chives...they were fresh out of my garden so I went a little heavier then called for......will be standard in my household because it was super easy to make...and it made a wonderful vegetarian entree


Enjoyed this recipe and can see there are many possibilities to vary the vegetables in season. I especially liked the fresh tarragon.


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