How To Make Pasta Primavera
In this pasta primavera dish, we are using different kinds of vegetables that offer layers of flavor. It’s absolutely easy to make this dish. Try it!
Serves:
Ingredients
- 16ozcheese tortellinicooked
- 3tbspbutter
- 1tspgarlicminced
- 1cupzucchinisliced
- ¼cupwater
- ½cupbroccoli florets
- ½cupasparagustrimmed
- ½cupred pepperdiced
- ½cupcarrotsdiced
- 1cupchicken stock
- 1cupheavy cream
- 1tbspcornstarch
- ½cuppetite peas
- ½cupsnow peas
- ½cupparmesan cheese
Instructions
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Cook pre-made cheese tortellini according to package directions and set aside.
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In a large skillet, add butter and melt over medium heat. Add garlic and saute for a minute.
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Add zucchini and water. Stir it all together, let cook for 1 minute.
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Add broccoli, asparagus, red pepper, and carrots, and cover, and steam for 3 to 4 minutes.
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Remove the lid and add chicken stock, and heavy cream once the vegetables are cooked. Leave on the heat.
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Make a slurry by combining one tablespoon of cornstarch with some of the liquid from the pan. Add the liquid to the corn starch in a small bowl, and mix together.
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Pour slurry into the skillet, and add the two kinds of peas. Add parmesan cheese, and stir.
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Add the pre-cooked cheese tortellini, and stir it all together. Leave on heat until sauce reaches desired thickness. Serve immediately.
Nutrition
- Calories: 775.85kcal
- Fat: 44.72g
- Saturated Fat: 26.57g
- Trans Fat: 0.35g
- Monounsaturated Fat: 12.70g
- Polyunsaturated Fat: 2.03g
- Carbohydrates: 67.94g
- Fiber: 4.91g
- Sugar: 7.96g
- Protein: 27.49g
- Cholesterol: 166.48mg
- Sodium: 844.52mg
- Calcium: 466.61mg
- Potassium: 531.49mg
- Iron: 3.22mg
- Vitamin A: 592.42µg
- Vitamin C: 54.74mg
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