/ / / / / 30 Minute One Pot Tortellini Primavera

30 Minute One Pot Tortellini Primavera

I received a complimentary copy of Incredible One Pot Cooking by Megan Marlowe. All opinions are my own.

This Tortellini Primavera is a quick and easy one pot dinner bursting with summer vegetables and a hint of lemon. Perfect for a busy weeknight using frozen tortellini for a hearty pasta dish the whole family will love.

a large pan filled with tortellini and a rainbow of vegetables

I am so excited to share with you this recipe from Megan Marlowe’s new book Incredible One-Pot Cooking! Her cookbook is chock full of amazing recipes that I cannot wait to try.

Some that are at the top of my list are Raspberry-Chipotle Salmon with Broccoli, Thai Coconut Steak Tacos, and Loaded Sausage and Pierogi Soup. It was honestly hard to make my list because there were sooo many recipes that sounded good.

However, I decided to start off with this Tortellini Primavera since it reminded me of our family favorite Sausage and Veggie Spaghetti. My family is always excited about tortellini and I just happened to have all the ingredients I needed in my fridge!

Ingredients

  • olive oil
  • butter
  • garlic
  • onion
  • red onion
  • zucchini
  • yellow squash
  • cherry tomatoes
  • carrots
  • green bell pepper
  • Italian seasoning
  • salt
  • pepper
  • chicken stock
  • frozen tortellini
  • Parmesan cheese
  • lemon juice

Possible substitutions:

If you cannot find frozen tortellini I would look for fresh tortellini before choosing dried, however dried tortellini would work as well. You will have to adjust the cooking time to whatever time is called for on the package- fresh will take less time and dried will take much longer.

collage of ingredients needed to make the pasta

How to make this

  1. In a large skillet over medium heat, combine the oil and butter and allow the butter to melt.
  2. Add the garlic and cook for 1 minute. Add the onion, zucchini, squash, tomatoes, carrots and bell pepper.
  3. Sauté for 7 to 8 minutes, or until the vegetables are tender. Season them with the Italian seasoning, salt and black pepper.
  4. Add the stock and tortellini. Cover the skillet and simmer for 5 to 6 minutes, or until the tortellini is cooked through.
  5. Stir in 1⁄4 cup (45 g) of the Parmesan cheese and the lemon juice.
  6. Top the pasta with the remaining 1⁄4 cup (45 g) of Parmesan cheese before serving

Top Tips for cooking with kids

Since veggies can be a tough food to get many children to eat this is a great dish to ask them to help with. Have them help you cut the veggies and talk about the veggies.

You can even ask them to help you arrange them into a rainbow. Most of all show them vegetables are fun so they have a positive association with them.

Some questions you can ask:

  • Which vegetables have seeds? Which don’t?
  • Which vegetables are hard? Which are soft?
  • Which vegetables do they think grow on vines? Which grow in the ground?

Do you follow Jonesin’ For Taste on Facebook? Stop by, say hi, and let me know what kinds of recipes you want to see!

Other easy one dish recipes:

Recipe

a large pan filled with tortellini and a rainbow of vegetables

30 Minute One Pot Tortellini Primavera

This Tortellini Primavera is a quick and easy one pot dinner bursting with summer vegetables and a hint of lemon. Perfect for a busy weeknight using frozen tortellini for a hearty pasta dish the whole family will love.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: Italian
Servings: 6 servings
Calories: 397kcal
Author: Jade Jones

Ingredients

  • 2 tbsp (30 ml) olive oil
  • 2 tbsp (30 g) butter
  • 3 cloves garlic minced
  • 1 medium red onion thinly sliced
  • 1 small zucchini sliced into semicircles
  • 1 small yellow squash sliced into semicircles
  • 8 oz (224 g) cherry tomatoes
  • 2 medium carrots peeled and chopped into thick matchsticks
  • 1 medium green bell pepper thinly sliced
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup (240 ml) chicken stock
  • 1 lb (450 g) frozen cheese tortellini
  • 1/2 cup (90 g) shaved Parmesan cheese divided
  • Juice of 1⁄2 lemon

Instructions

  • In a large skillet over medium heat, combine the oil and butter and allow the butter to melt.
  • Add the garlic and cook for 1 minute. Add the onion, zucchini, squash, tomatoes, carrots and bell pepper.
  • Sauté for 7 to 8 minutes, or until the vegetables are tender. Season them with the Italian seasoning, salt and black pepper
  • Add the stock and tortellini. Cover the skillet and simmer for 5 to 6 minutes, or until the tortellini is cooked through.
  • Stir in 1⁄4 cup (45 g) of the Parmesan cheese and the lemon juice.
  • Top the pasta with the remaining 1⁄4 cup (45 g) of Parmesan cheese before serving.

Notes

This tortellini can be served warm or cold.

Nutrition

Calories: 397kcal | Carbohydrates: 43g | Protein: 17g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 47mg | Sodium: 762mg | Potassium: 370mg | Fiber: 5g | Sugar: 7g | Vitamin A: 3922IU | Vitamin C: 36mg | Calcium: 231mg | Iron: 3mg
Tried this Recipe? Pin it for Later!Mention @JonesinforTaste or tag #JonesinforTaste!

Similar Posts

2 Comments

  1. 5 stars
    This recipe will now be a part of our weekly menu! It smells and tastes great! I love all the veggies in it. I added garlic powder and creole to give it a little more flavor. Super easy to make, too!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating