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Cheese Tortellini Primavera

My pasta with veggies is quick enough for a weeknight dinner with the kids but also elegant when you have a dinner party with grownups. —Christine Hadden, Whitman, Massachusetts
  • Total Time
    Prep: 20 min. Cook: 20 min.
  • Makes
    6 servings

Ingredients

  • 4 cups fresh broccoli florets
  • 1/4 cup plus 2 tablespoons water, divided
  • 1/2 pound fresh asparagus, trimmed and cut into 1-1/2-inch pieces
  • 1 package (20 ounces) refrigerated cheese tortellini
  • 2 tablespoons all-purpose flour
  • 1 can (10-1/2 ounces) condensed chicken broth, undiluted
  • 1 medium sweet orange or yellow pepper
  • 1 medium zucchini
  • 1 medium yellow summer squash
  • 3 tablespoons butter
  • 3 green onions, chopped
  • 3 garlic cloves, minced
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • Additional freshly grated Parmesan cheese, optional

Directions

  • 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.
Nutrition Facts
1 cup: 436 calories, 17g fat (9g saturated fat), 62mg cholesterol, 875mg sodium, 53g carbohydrate (5g sugars, 5g fiber), 21g protein.

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