A simple last minute pantry meal in our house, tortellini primavera never disappoints.
Use whatever type of pasta and vegetables you have on hand along with some heavy cream and dinner is on the table in less than 30 minutes. A very low stress meal for a busy evening.
Tortellini Primavera Recipe
Serves : 3-4 Prep Time: 15min Cook Time: 10 minutes
1 zucchini, sliced thin
1 yellow squash, sliced thin
1 large Spanish onion, sliced thin
2-3 Medium tomatoes chopped
2 Tablespoons olive oil
2-3 cloves garlic, minced
1 1/4 cups heavy cream
Salt and freshly ground black pepper, to taste
Big pinch of freshly grated nutmeg
1/2 pounds cooked tortellini
½ cup pasta water
1 1/2 tablespoons grated Parmigiano-Reggiano cheese, or more to taste
Bring water to a boil in a large pot; salt the water. Add the tortellini; cook according to package instructions for al dente. Drain tortellini saving ½ cup to 1 cup cooking water; return to hot pot.
Sauté onions and squash in olive oil until golden in a few batches. Do not crowd the pan or squash/zucchini will be soggy, add garlic and tomatoes and sauté a minute or two more. Add tortellini, cream, nutmeg and grated cheese. Simmer 4-5 minutes while stirring over medium heat until cream has thickened slightly and tortellini have absorbed some of the sauce, Adjust thickness of sauce with reserved pasta water. Manga!