Spring Tortellini
Enjoy a vibrant and delightful plate of Spring Tortellini, filled with creamy cheese and fresh vegetables, perfect for a quick spring meal.
Ingredients
Main Ingredients
- 1 package fresh tortellini (cheese-filled) Fresh tortellini works best for a soft, melt-in-your-mouth texture.
- 2 cups asparagus, trimmed and cut into 2-inch pieces If asparagus isn't in season, green beans or broccoli make excellent substitutes.
- 1 cup cherry tomatoes, halved
- 1 cup peas (fresh or frozen) Fresh peas are delightful, but frozen peas are a convenient option.
Cooking Essentials
- 3 tablespoons olive oil
- 2 cloves garlic, minced Don’t let the garlic burn!
- to taste Salt and pepper
- for garnish Fresh basil Top with fresh basil just before serving for a burst of freshness.
Instructions
Cooking the Tortellini
- Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions, usually around 3-5 minutes or until they float to the surface.
Sautéing the Vegetables
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds or until fragrant.
- Once it’s golden, add the asparagus, cherry tomatoes, and peas.
Combining Everything
- Drain the cooked tortellini and add it to the skillet with the sautéed vegetables. Toss everything together gently.
- Save a splash of pasta water to add to the skillet if the dish seems dry.
Seasoning and Serving
- Season with salt and pepper to taste and cook for another minute to mix the flavors.
- Serve hot and enjoy!
Notes
Store in an airtight container for up to 3 days in the refrigerator. You can freeze for up to 2 months. Reheat gently in a skillet or the microwave.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 52gProtein: 12gFat: 10gSaturated Fat: 1.5gSodium: 250mgFiber: 5gSugar: 4g
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