Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Tortellini Primavera




Source of Recipe


Source: Cooking Light magazine


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



Recipe



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.


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.