Best 12 Tortellini Primavera Recipes

TORTELLINI PRIMAVERA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook tortellini at a boil until tender yet firm to the bite and filling is warmed through, 5 to 7 minutes; drain.
• Stir cooked tortellini, tomatoes, broccoli, yellow bell pepper, Parmesan cheese, and pepperoni together in a bowl. Pour in 1 cup Italian dressing and toss to coat. Cover and refrigerate for at least 4 hours. If salad looks dry, stir in an additional 1/4 cup Italian dressing before serving.

TORTELLINI PRIMAVERA WITH GORGONZOLA SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook both kinds of tortellini in the boiling water until they float, 3 to 5 minutes. Drain, return to the pot, and keep warm.
• Heat olive oil in a large skillet over high heat. Cook and stir snow peas, mushrooms, carrots, green onions, garlic, and salt until vegetables are tender-crisp, about 3 minutes. Pour vegetable mixture into the pot with the cooked tortellini and toss.
• Add cream, 1/2 the Gorgonzola cheese, butter, and pepper to the pot with the pasta mixture. Cook over medium heat until heated through and cheese has melted, about 5 minutes. Sprinkle remaining Gorgonzola cheese on top and serve immediately.

CHEESE TORTELLINI PRIMAVERA

Steps:

• In a large microwave-safe bowl, combine broccoli and 1/4 cup water; microwave, covered, on high for 2-3 minutes or until tender. Cool slightly; drain. Repeat with asparagus and remaining water., Cook tortellini according to package directions; drain. In a small bowl, whisk flour and broth until smooth., Cut orange pepper, zucchini and yellow squash into 1/4-in.-thick strips. In a large skillet, heat butter over medium heat. Add vegetable strips; cook and stir 6-8 minutes or just until crisp-tender. Add green onions and garlic; cook 1 minute longer. Stir broth mixture to combine; stir into vegetables. Bring to a boil. Reduce heat; simmer, uncovered, 1-2 minutes or until sauce is slightly thickened, stirring occasionally., Add broccoli, asparagus, tortellini, 1/2 cup cheese, pepper and salt; heat through, tossing gently to combine. If desired, serve with additional cheese.

GARDEN TORTELLINI PRIMAVERA

Steps:

• Cook tortellini according to package directions. Meanwhile, in a large skillet, saute yellow squash and zucchini in oil for 4-6 minutes or until crisp-tender. , Drain tortellini; transfer to a large bowl. Add the squash mixture, tomatoes, onions and pepper. Drizzle with salad dressing; toss to coat. Sprinkle with cheese and almonds.

TORTELLINI PRIMAVERA

Steps:

• Cook tortellini according to package directions. Meanwhile, in a small bowl, combine 4-1/2 teaspoons oil and 4-1/2 teaspoons pesto. Add chicken and toss to coat. Let stand at room temperature while cooking the vegetables. , In a large skillet, saute the asparagus, peppers, onion, carrot, peas, broccoli, garlic powder, salt and pepper in remaining oil until crisp-tender. Drain tortellini and return to the saucepan; add vegetable mixture., In the same skillet, cook and stir the chicken for 4-5 minutes or until juices run clear. Stir in the tomatoes, 2 tablespoons Parmesan cheese, water and remaining pesto; simmer for 2 minutes. Add tortellini mixture; toss. Sprinkle with remaining Parmesan cheese.

DECADENT TORTELLINI PRIMAVERA

Steps:

• Cook tortellini according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, saute mushrooms and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in milk; heat through. Stir in cream cheese until blended. Add spinach and Italian seasoning; heat through. , Drain tortellini; toss with sauce and tomato. Sprinkle with Parmesan cheese.

CREAMY TORTELLINI PRIMAVERA

Steps:

• Cook tortellini according to package directions. Meanwhile, in a large skillet, saute yellow squash and zucchini in oil for 4-6 minutes or until crisp-tender. , Drain tortellini; place in a large bowl. Add the squash mixture, tomatoes, onions and pepper. Drizzle with salad dressing; toss to coat. Sprinkle with cheese and almonds.

TORTELLINI PRIMAVERA

Steps:

• 1.Put a large pot of water on to boil.
• 2.Meanwhile, whisk broth and flour in a small bowl. Heat oil in a large skillet over medium heat. Add garlic and cook, stirring, until just beginning to brown, 1 to 2 minutes. Add the broth mixture to the pan, bring to a boil and cook, stirring occasionally, until the sauce is thick enough to coat the back of a spoon, about 3 minutes. Remove from the heat and stir in cheese, tarragon (or dill or chives) and salt.
• 3.Add vegetables and tortellini to the boiling water; return the water to a simmer and cook until the vegetables and tortellini are tender, 3 to 5 minutes. Drain; add to the pan with the sauce and stir to coat.

TORTELLINI PRIMAVERA SOUP

Steps:

• In a large saucepan, bring broth to a boil. Add carrots, tortellini, peas and pepper; return to a boil. Cook, uncovered, 7-9 minutes or until pasta is tender. Top servings with basil. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

TORTELLINI WITH WHITE WINE PRIMAVERA

Steps:

• Set a pot of the water on high heat to boil, add a pinch or two of salt (to add flavor and help the water boil faster).
• When the water begins to simmer, set a large sauté pan on med-high heat with the oil in it.
• When the water boils, add the tortellini's to the water and set the timer for 7 minutes.
• By now the oil should be ready (you'll hear little popping sounds). Add the peppers, zucchini, scallions, asparagus, and garlic to the oil and stir, evenly coating the vegetables. Sauté for about two minutes.
• Add the tomatoes, salt, pepper, and Italian seasoning. Sauté for another minute or two, or until the tomatoes are beginning to get soft.
• Add the wine and reduce until most of the wine has evaporated, leaving enough to coat the vegetables and a little extra for the pasta. Set the pan aside and cover to keep it hot.
• The timer should have gone off for the tortellini. Check it by tasting one, if it feels a little tough to chew, it needs a little more time. Strain the tortellini well, then add it to pan, stirring over low heat for about a minute to absorb some of the sauce.
• Serve in a large bowl and sprinkle the Parmesan cheese liberally over top. Garnish with the parsley sprigs, or sprinkle freshly chopped or dried parsley over and around the bowl. If you have made crustinies, placing a few around the bowl (3-4) adds a nice touch.

TORTELLINI PRIMAVERA (DIABETIC FRIENDLY)

Steps:

• Cook tortellini according to package directions. Drain.
• Coat a large nonstick skillet with cooking spray. Add 1 T olive oil and heat over medium-high heat. Add broccoli, green pepper, red pepper, zucchini and squash and saute for 5-7 minutes or until peppers begin to soften.
• Add cooked tortellini to skillet and saute another 2 minutes. Drizzle 1 T olive oil over entire mixture and sprinkle with garlic salt. Toss well to coat.

CHICKEN TORTELLINI PRIMAVERA

Steps:

• 1. Heat olive oil in large, nonstick skillet over medium-high heat. Add chicken; cook for 5 to 6 minutes. Remove from skillet.
• 2. Place bell peppers and onion in same skillet; cook for 8 to 10 minutes. Reduce heat to low, add chicken, sauce and peas. Cook for 5 minutes to heat through,
• 3. Serve over tortellini.