Spinach and Cheese Tortellini Primavera
I had a package of tortellini in the refrigerator to use up so I went in search of veggies I could toss with the pasta. I grabbed some grape tomatoes, broccoli florets, asparagus, bell pepper, onion, zucchini, and yellow squash. I did a quick sauté before tossing the veggies and the tortellini together with some fresh Parmesan cheese. It was a light and flavorful side dish that my husband and I really enjoyed. The kids liked the pasta more than the veggies but still ate it. I served this pasta primavera with the Herb Pork Chops with Caramelized Shallots – it was a delicious meal.
Heat a large pot of salted water over high heat. Cook the tortellini per instructions.
While the pasta is cooking. Heat the olive oil in a skillet over medium heat. Add the broccoli florets and onions, making sure to stir often, cook for 4-5 minutes. Add the remaining vegetables, and cook, stirring often, for 3-4 minutes; add the minced garlic and stir constantly for 1 minute.
Season with sea salt and freshly cracked pepper, to taste. Toss the cooked and drained pasta in with the veggies, add a drizzle of olive oil, then toss in the Parmesan cheese and parsley, add a touch of pasta cooking water if desired. Taste and re-season if needed. Serve immediately. Enjoy.