Description
Spring Tortellini Primavera is a vibrant, creamy pasta dish packed with fresh seasonal vegetables and cheesy tortellini. Light yet comforting, it features crisp asparagus, peas, carrots, and bell pepper tossed in a light garlic-Parmesan cream sauce. Perfect for spring dinners, brunches, or Meatless Mondays!
Ingredients
Units
Scale
- 1 (20 oz) package cheese tortellini
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1 cup asparagus, chopped
- 1 cup sugar snap peas or green peas
- 1 carrot, julienned or sliced thin
- 1/2 red bell pepper, thinly sliced
- 3/4 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and black pepper, to taste
- Zest of 1 lemon
- Optional: fresh basil, parsley, or red pepper flakes for garnish
Instructions
- Cook tortellini according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Sauté garlic for 30 seconds.
- Add asparagus, peas, carrot, and bell pepper. Cook for 4–5 minutes until vegetables are tender-crisp.
- Lower heat and stir in cream, Parmesan, lemon zest, salt, and pepper. Let simmer for 2 minutes.
- Add tortellini to the skillet and toss gently to coat in the sauce. Cook for 1–2 more minutes to heat through.
- Garnish with fresh herbs or a pinch of red pepper flakes before serving.
Notes
- Swap cream for half-and-half or milk for a lighter version.
- Add grilled chicken or shrimp for extra protein.
- Delicious served warm or at room temperature for spring potlucks.
Nutrition
- Calories: 460
- Sugar: 5g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 4g
- Protein: 17g
- Cholesterol: 75mg
