Wednesday, February 13, 2013

Spinach & Cheese Tortellini Primavera

This is a wonderful veggie-filled pasta dish that we really enjoyed. I get "mommy guilt" when I realize I haven't eaten enough vegetables in the day, since I am growing a little boy in my tummy, so this made me feel really good when I ate it. It's super filling, so we only had this in a bowl and then finished the evening off with some lowfat frozen yogurt for dessert.

Spinach & Cheese Tortellini Primavera
Serves: 4
Adapted by:

1 package of fresh spinach and cheese tortellini (or whatever other kind of tortellini you prefer)
2 teaspoons extra virgin olive oil
1/2 sweet yellow onion, diced
1/2 cup of broccoli florets
1/2 orange bell pepper, chopped
5 spears of asparagus, wooden ends removed, cut into thirds
1/2 a zucchini, diced
1/2 a yellow squash, diced
1 clove of garlic, minced
Sea salt and freshly cracked pepper, to taste
1/4 cup of Parmesan cheese (more if desired)
1 tablespoon dried parsley or 2 tablespoons fresh parsley, chopped

-Fill a pot with water, add a pinch of salt, and bring to a boil. Cook pasta according to directions on package.
-Heat olive oil in a nonstick skillet over medium-high heat.
-To the heated skillet, add the broccoli and onion and saute for 4 to 5 minutes, tossing around frequently.
-Add remaining vegetables and cook for an additional 4 to 5 minutes, or until veggies are crisp tender.
-Add minced garlic and cook 1 additional minute.
-Season veggies with salt and pepper, to taste.
-Toss the drained tortellini with all the cooked veggies and add a drizzle of olive oil to the entire dish.
-Add parsley and parmesan cheese and toss one more time.
-Serve in bowls and top with additional parmesan cheese and parsley, if desired.

Enjoy! :)

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