Tortellini Primavera

  • Yield: 6 servings


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

Nutritional Info *per serving

  • Calories 350
  • Fat 7g
  • Saturated Fat 4g
  • Cholesterol 27mg
  • Sodium 379mg
  • Carbohydrate 55g
  • Fiber 7g
  • Protein 18g