One Pot Tortellini Primavera is a vegetarian pasta primavera recipe made in one pot is extra cheesy with tortellini! Dinner is so easy and is ready to be served in 20 minutes!
If I had to name the top five dinners from my childhood, these would be it: kielbasa and cabbage, corned beef wrapped chicken casserole (so. freaking. good.), McDonald's (true story), breakfast for dinner, and pasta primavera. And if we had name a sixth I'd say Hamburger Helper. To this day I still get cravings for a box of Hamburger Helper. The McDonald's though, I've moved on from.
Out of the truly home-cooked meals, pasta primavera, was one of my favorites. It's a pasta dish my dad would make pretty frequently and I was always excited when that was on the menu for the night. So it seems funny that since leaving home, oh y'know...10 years ago, I've never made it myself. I'm not sure why either, because it's a really simple dish that even a college student could make.
This version isn't anywhere close to my dads, as he would use fettuccine noodles, different veggies than what I used, and he usually served it with chicken on top, but this one pot meal definitely gets points for convenience and extra cheese in the tortellini. You can't go wrong with extra cheese.
This one pot dish could not be easier. You start by sautéing the onion and carrots in butter (olive oil works, too!) in a large skillet or pot. I used to make this without this step, instead just adding it all to the pot and letting it cook, but I like the extra flavor from the butter and the onion and carrots need a few minutes of sautéing to completely soften, I find. Once the onions and carrots are slightly softened, simply add the broccoli, peas, tortellini, and vegetable broth in the pot. Press the tortellini and vegetables down into the broth to ensure they are mostly covered. Then let it simmer, covered for 10 minutes, until they are tender, and drain the excess liquid. Lastly, stir in red pepper flakes, garlic powder, salt, and all of that yummy cheese and cream. That's it - dinner is served!
Being so simple and quick, this would be a perfect weeknight dinner. It was also just as good the next day as leftovers!
Definitely! The veggies in here are also super adaptable. You could totally add mushrooms, zucchini, yellow squash, tomatoes, red bell pepper, cauliflower, snap peas, red onion, or anything else that is in your fridge or in season. Pretty much any fresh vegetables could work!
I served this with that yummy kale salad that I posted on Monday, but I think a grilled chicken breast on top would be a great way to add some protein to the dish, too.
So tell me - what dishes bring you back to your childhood?
Artichoke and Mushroom Tortellini in a Lemon Butter Sauce
Tortellini Salad with Cranberries, Pecans, and Feta