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Tortellini Primavera




Source of Recipe


cookinglight






Recipe Introduction


You can use regular varieties of squash - just cut them into smaller pieces.






List of Ingredients



• 4 quarts water
  
• 1 (9-ounce) package fresh three-cheese tortellini (such as Contadina), uncooked
  
• 1 cup vertically sliced baby carrots
  
• 1 1/2 cups fresh shelled green peas (about 1 1/2 pounds unshelled)
  
• 2 teaspoons olive oil
  
• 1/3 cup thinly sliced green onions
  
• 1 garlic clove, minced
  
• 1/2 cup canned vegetable broth
  
• 2 cups quartered baby pattypan squash
  
• 1 cup vertically sliced baby zucchini
  
• 2 cups torn arugula
  
• 2 tablespoons finely chopped fresh parsley
  
• 1 tablespoon minced fresh chives
  
• 1 tablespoon fresh lemon juice
  
• 1/4 teaspoon salt
  
• 1/8 teaspoon black pepper
  






Instructions



1. Bring 4 quarts water to a boil in a large Dutch oven. Add pasta; cook 5 minutes. Add carrots; cook 2 minutes. Add peas; cook 30 seconds. Drain and rinse with cold water; drain well.
   
2. Heat oil in a large nonstick skillet over medium-high heat. Add the green onions and garlic, and sauté for 2 minutes. Add pasta mixture, broth, pattypan squash, and zucchini, and bring to a boil. Cover, reduce heat, and simmer until thoroughly heated. Stir in arugula and remaining ingredients.
   






Final Comments


6 servings