Tortelloni Primavera Recipe
cheese filled pasta, seasonal fresh vegetables, white cream sauce
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Ingredients
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Pasta and Sauce
Method
Cooking Instructions
- 1
Cook the Tortelloni
Bring a large pot of salted water to a boil. Add the tortelloni and cook according to package instructions until al dente. Drain and set aside.
- 2
Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the zucchini and bell peppers, and cook for 5-7 minutes until they begin to soften.
- 3
Add Spinach and Tomatoes
Stir in the cherry tomatoes and fresh spinach, cooking for another 2-3 minutes until the spinach wilts and the tomatoes are tender.
- 4
Make the Cream Sauce
Reduce the heat to low and pour in the heavy cream. Stir in the grated Parmesan cheese and mix well until the cheese melts and the sauce thickens slightly. Season with salt and black pepper to taste.
- 5
Combine and Serve
Add the cooked tortelloni to the skillet and toss gently to coat the pasta in the cream sauce and vegetables. Serve immediately, garnished with additional Parmesan if desired.
