Tortellini Primavera – About a week to a week-and-a-half after I do my major grocery store run I always have to find a way to use up all my produce I bought just days earlier with such good intentions. Sound familiar? Soup is usually my go-to for veggie salvage but pasta comes in a close second.
How to Make This Tortellini Primavera
This tortellini primavera is kind of the stir-fry of pasta dishes: saute up some veggies, add in some pasta, make a little sauce and you’re done! This time around I used fresh corn, baby portabello mushrooms, tomates, and spinach but any quick-cooking veggie works great in this.
For the fresh corn I tried out my new OXO corn peeler and loved it! It cuts the corn a perfect height so I don’t get any tough ends and glides super easily down the cobb.
Fresh pasta is always my favorite, especially when it comes to tortellini. If you can’t find fresh (it’s usually in the cheese aisle) frozen works well too. Cook it in boiling water until it’s just barely tender but still has a little bite– it will finish cooking later. Drain the cooked pasta, reserving 1/2 C of the cooking water, and set the pasta aside.
While You Wait …
While your pasta is cooking saute the corn and mushrooms in a little olive oil until they are tender.
Add the pasta, spinach, tomatoes, reserved pasta water, and cream to the pan and bring to a simmer.
Simmer until the sauce thickens a bit, the spinach wilts and the pasta is tender. Remove from the heat and stir in some fresh basil and parmesan cheese.
I like my Tortellini Primavera topped with a little more cheese, served with a big hunk of crusty bread to sop up the sauce. Now that’s livin’!
Interested in other delicious pasta recipes?
- Frozen Ravioli Lasagna in One Pan!
- Skinny Chicken Bacon and Pesto Lasagna Roll Ups
- Penne with Smoked Sausage and Caramelized Onions
- 2 ears fresh corn about 1 1/2 cups corn kernels
- 6 large mushrooms sliced
- 2 tbsp olive oil
- 1/4 tsp kosher salt
- 1 medium tomato diced
- 2 C fresh baby spinach
- 9 oz fresh cheese-filled tortellini
- 1/3 C heavy cream
- 2 tbsp fresh basil finely chopped
- 1/4 C shredded parmesan cheese + more for serving
- Pepper to taste
Cook pasta according to package directions, removing from heat when just barely tender. Drain pasta and set aside, reserving ½ C of the cooking liquid.
Heat a large skillet with 2 tbsp of oil and saute corn and mushrooms with ¼ tsp kosher salt until tender-- about 5 minutes.
Stir pasta, spinach, tomatoes, cream, and reserved pasta cooking liquid into the skillet and bring to a simmer. Cook over medium-low heat until the pasta is tender, spinach is wilted, and sauce is slightly thickened--about 5 minutes.
Remove skillet from heat and stir in fresh basil and parmesan cheese. Season to taste with salt and pepper and serve topped with additional parmesan cheese.