Tortellini Primavera

 

It's so easy to fall into the comfort of creamy baked casseroles this time of year.  The combination of the cold weather and being stuck in the house makes the perfect excuse to eat heavy, calorie laden dishes.  While I, of course, am the biggest offender this, I decided if I serve at least one meatless meal that is packed chalk full of veggies, I can feel a little less guilty when I binge on baked macaroni and cheese later in the week.  So, today I declare Meatless Monday!

For vegetables I chose broccoli, yellow bell pepper, zucchini and yellow squash.  You can switch up some of the vegetables to suit your taste.  A few options I think would go well are mushrooms, grape tomatoes, carrots and snap peas.  If you don't want to have a meatless meal you could also throw in some pre-cooked chicken, but I have to say, this meal is filling.  Trust me on this, my husband didn't even as me where the meat was, and that is impressive!

To make this a vegetarian meal just substitute vegetable broth for the chicken broth.

TORTELLINI PRIMAVERA        PRINT

INGREDIENTS:

• 3 T butter
• 3 garlic cloves, minced
• 1 large crown of broccoli, cut into florets
• 8-10 asparagus spears
• 1 yellow bell pepper, cut into strips
• 1 zucchini, cut into strips
• 1 yellow squash, cut into strips
• 3 scallions, chopped
• 1 package cheese tortellini (family size)
• 10 oz chicken broth
• 2 T flour
• salt
• pepper
• 1/2 C Parmesan cheese, freshly grated + more for serving

DIRECTIONS:

• Steam broccoli in microwave (Place florets with 1/4 C water in micro-steamer or plastic bowl covered with plastic wrap, cook 2 minutes and drain).  Set aside.  Do the same with asparagus except reduce water to 2 T.  Set aside.
• Bring large pot of water to boil.  Salt the water well, add tortellini and cook 8 minutes, drain.  
• In the meantime, add 3 T butter to a large, high sided saute pan over medium heat.  Once butter is melted add garlic, zucchini, yellow squash and scallions.  Cook, stirring often, 4-5 minutes.  
• Whisk together broth and flour.  Add to vegetables and bring just to a boil and then reduce to a simmer.  Stir often.  Add broccoli & asparagus.  Add 1/2 C parmesan cheese. Continue to simmer 5 minutes.  Season with salt and pepper. 
• Add tortellini to vegetables and sauce mixture.  Stir together, taste for seasoning, adding salt and/or pepper as needed.
• Serve with additional grated Parmesan cheese if desired.