Tortellini Primavera

Kitchen Tested
  • Yield 6 servings

Tortellini combined with the veggies gives this high-fiber Primavera a new dimension.


2 (6-ounce) packages cheese filled tortellini
3 cups carrot strips (3-inches long)
1 tablespoon minced garlic
3 cups zucchinin strips (3-inches long)
1 red bell pepper, seeded and cut into 3-inch strips
1 (6-ounce) package frozen snow peas
1 bunch green onions, sliced
2 cups chopped Roma tomatoes
1/2 teaspoon crushed red pepper flakes
1/3 cup grated Parmesan cheese
1/4 cup all-purpose flour
2 1/2 cups skim milk
Salt and pepper to taste


  1. Prepare the tortellini according to package directions, omitting oil and salt. Drain; set aside.
  2. In a large skillet coated with nonstick cooking spray, saute the carrots, garlic, zucchini and bell pepper until tender, about 8 minutes. Add the snow peas, green onions, tomatoes and crushed red pepper, cooking until crisp-tender, about 5 minutes. Stir in the cooked tortellini and Parmesan cheese.
  3. Meanwhile, combine the flour and milk together in a saucepan. Cook over medium heat until thickened; salt and pepper to taste. Pour over the tortellini vegetable mixture, toss gently and serve.



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