SPINACH RICOTTA TORTELLINI PRIMAVERA

This notably delicious spinach ricotta tortellini primavera is loaded with spinach and cheese stuffed pasta, fresh greens, a creamy parmesan cheese sauce and makes mealtime a breeze. A short and smooth meal that is perfect for the ones busy weeknights and can be on the table in about half-hour or less.

With all of the clean vegetables to be had, this tortellini primavera can be made with all forms of different varieties of wholesome veggies and is a delicious vegetarian meal ideal for spring and summer. light, fresh, extremely good easy and a great meatless meal. 

even though this spinach ricotta tortellini primavera is quick to make, it's also a splendid meal for pleasing that is each stylish and scrumptious. guests will love the freshness of the greens and the creamy parmesan cheese sauce that adds scrumptious taste to this pasta dish.

Even the leftovers are amazingly yummy. once I make this meal, it’s always more than we need for just the two people however having leftovers is continually incredible because this is such a scrumptious meal that tastes extraordinary reheated. reduce the components in half if you do not need this quantity. one of the blessings of dwelling within the same townhouse complicated as my daughter and son-in-regulation is that i can name them up and percentage all of these scrumptious recipes with them, and they are loving having us close as well. i really like to percentage meals with others and this is a first rate recipe to percentage.

INGREDIENTS:

• 24 oz pkg spinach and ricotta tortellini
• 4 Tbsp butter
• 1 cup onions, chopped
• 3 cloves garlic, minced
• 3 carrots, peeled and diced
• 2 stalks celery, diced
• 1 medium zucchini, diced
• 2 medium yellow squash, diced
• 1 cup frozen peas
• 2 cups broccoli florets, chopped into smaller pieces
• 1 1/2 cups vegetable broth
• 1 cup heavy cream
• 1 1/2 cups grated parmesan cheese
• Salt and pepper to taste

INSTRUCTIONS:

1. Peel and cube carrots and celery, slice zucchini and squash, reduce broccoli into smaller pieces and place in a large mixing bowl. Set apart. 
2. In a large dutch over, melt butter over medium warmness and sauté onions and garlic till translucent. 
3. add vegetables and keep cooking for approximately 4-five minutes.
4. Pour vegetable broth into saucepan and warmth up for a minute or two then upload heavy cream and parmesan cheese. Season to flavor.
5. In a medium sauce pan, boil tortellini a minute less than the bundle guidelines. 
6. Drain tortellini and upload to vegetable mixture. lightly stir and enjoy!

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