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30 Minute One Pot Tortellini Primavera
This
Tortellini Primavera
is a
quick and easy one pot dinner
bursting with summer vegetables and a hint of lemon. Perfect for a
busy weeknight
using
frozen tortellini
for a hearty pasta dish the whole family will love.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Main Course
Cuisine:
Italian
Servings:
6
servings
Calories:
397
kcal
Author:
Jade Jones
Equipment
Cutting board
Vegetable peeler
Chef Knife
Large skillet
Cooking spoon
Liquid Measuring Cup
Cheese shredder
Ingredients
2
tbsp
(30 ml) olive oil
2
tbsp
(30 g) butter
3
cloves
garlic
minced
1
medium
red onion
thinly sliced
1
small
zucchini
sliced into semicircles
1
small
yellow squash
sliced into semicircles
8
oz
(224 g) cherry tomatoes
2
medium
carrots
peeled and chopped into thick matchsticks
1
medium
green bell pepper
thinly sliced
1
tsp
Italian seasoning
1/2
tsp
salt
1/4
tsp
black pepper
1
cup
(240 ml) chicken stock
1
lb
(450 g) frozen cheese tortellini
1/2
cup
(90 g) shaved Parmesan cheese
divided
Juice of 1⁄2 lemon
Instructions
In a large skillet over medium heat, combine the oil and butter and allow the butter to melt.
Add the garlic and cook for 1 minute. Add the onion, zucchini, squash, tomatoes, carrots and bell pepper.
Sauté for 7 to 8 minutes, or until the vegetables are tender. Season them with the Italian seasoning, salt and black pepper
Add the stock and tortellini. Cover the skillet and simmer for 5 to 6 minutes, or until the tortellini is cooked through.
Stir in 1⁄4 cup (45 g) of the Parmesan cheese and the lemon juice.
Top the pasta with the remaining 1⁄4 cup (45 g) of Parmesan cheese before serving.
Notes
This tortellini can be served warm or cold.
Nutrition
Calories:
397
kcal
|
Carbohydrates:
43
g
|
Protein:
17
g
|
Fat:
18
g
|
Saturated Fat:
7
g
|
Cholesterol:
47
mg
|
Sodium:
762
mg
|
Potassium:
370
mg
|
Fiber:
5
g
|
Sugar:
7
g
|
Vitamin A:
3922
IU
|
Vitamin C:
36
mg
|
Calcium:
231
mg
|
Iron:
3
mg