CHEESE TORTELLINI PRIMAVERA Recipe
Red bell peppers, carrots, peas, mushrooms, and spinach with roasted garlic, tossed in a ranched cream sauce with cheese tortellini.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Roast the Garlic
Preheat the oven to 400°F (200°C). Wrap the garlic cloves in aluminum foil with a drizzle of olive oil. Roast in the oven for about 20-25 minutes or until soft.
Prepare the Vegetables
While the garlic is roasting, chop the red bell pepper, carrots, and mushrooms. Sauté them in a large skillet with olive oil over medium heat for about 5-7 minutes until they begin to soften.
Cook the Tortellini
In a large pot, bring salted water to a boil. Add the cheese tortellini and cook according to package instructions, usually about 3-5 minutes. Drain and set aside.
Combine the Ingredients
Once the garlic is done roasting, squeeze it out of the skins and mash it. Add the mashed garlic to the sautéed vegetables along with the spinach, peas, heavy cream, ranch dressing, salt, and black pepper. Stir until everything is well combined and heated through.
Mix in the Tortellini
Add the cooked tortellini to the skillet and toss gently to combine. Cook for an additional 2-3 minutes until everything is heated thoroughly.
Serve
Remove from heat, sprinkle with Parmesan cheese, and serve warm.
