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Tortellini Primavera

March/April 2010

Your rating: None Average: 4 (293 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

04/20/2010
Anonymous

Love this recipe! Fontina cheese is great (first time trying it) and it was so simple to prepare this meal it will be a repeat.

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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!

Comments
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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