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
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
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1In 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.
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2Cook tortellini according to package directions; drain. In a small bowl, whisk flour and broth until smooth.
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3Cut 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.
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4Add broccoli, asparagus, tortellini, 1/2 cup cheese, pepper and salt; heat through, tossing gently to combine. If desired, serve with additional cheese.
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