Vibrant Spring Tortellini Primavera
This delicious and easy-to-make tortellini primavera is bursting with fresh spring flavors. It's a perfect weeknight meal that comes together quickly.
Equipment
- Large Pot
- Large Skillet or Dutch Oven
Ingredients
Pasta
- 9 oz Fresh or frozen tortellini cheese-filled recommended
Vegetables
- 1 cup Asparagus cut into 1-inch pieces
- 1 cup Sugar snap peas halved
- 1 cup Cherry tomatoes halved or quartered
- 1 Zucchini or yellow squash small, diced into small cubes
Aromatics & Liquids
- 2 cloves Garlic freshly minced
- 2 tbsp Olive oil
- 1/2 cup Vegetable broth
- 1 Lemon zest and juice
Seasoning & Garnish
- 1/4 cup Fresh basil or parsley roughly chopped
- 1/4 cup Parmesan cheese freshly grated, for serving
- 1/2 tsp Salt or to taste
- 1/4 tsp Black pepper or to taste
Optional Additions
- 2 tbsp White wine for deglazing
- 1/4 tsp Red pepper flakes for a little kick
- 1 tbsp Pesto for extra herbiness
Instructions
Cooking Steps
- Cook the tortellini in a large pot of salted boiling water according to package directions until al dente, reserving ½ cup of pasta water.
- Meanwhile, heat olive oil in a skillet over medium heat and sauté asparagus for 3-4 minutes until slightly tender.
- Stir in sugar snap peas, zucchini, and minced garlic; cook for 3-5 minutes until vegetables are tender-crisp and garlic is fragrant.
- Add cherry tomatoes and vegetable broth to the skillet; bring to a simmer and optionally add white wine to reduce.
- Add drained tortellini to the skillet and toss to combine, gradually adding reserved pasta water until desired sauce consistency.
- Remove from heat, stir in lemon zest and juice, fresh basil or parsley, salt, and pepper; serve immediately garnished with Parmesan cheese.
Notes
For a richer flavor, use chicken broth instead of vegetable broth. Adjust the amount of red pepper flakes to your spice preference. This dish is best served immediately, but leftovers can be stored in the refrigerator for up to 2 days.