This Tortellini Primavera recipe is designed to utilize ingredients from your stocked pantry, freezer stash, and refrigerator goodies. If you don't have an ingredient on hand, there is probably an easy substitute. Not only is this meal super convenient — it comes together quickly, and the results are incredible.
Makes
4 servings (8 cups)
Total Time
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Ingredients
Test Kitchen Approved
Ingredient Tips
If you use a different pasta than the recipe calls for, make sure
to adjust your cook time according to package directions.
No wine or sherry?
You can always
use chicken or
vegetable broth
in its place.
This can be a good
opportunity to use
up partial bags of
frozen veggies. Or
turn to your fresh
veggie drawer for
inspiration.
Instructions
Cook frozen vegetables and
tortellini in a pot of boiling salted
water until tortellini are cooked
through, 6–7minutes; drain well
and return to pot.
Meanwhile, melt butter in a
saucepan over medium heat.
Add onions; cook, stirring often,
until beginning to soften, about
3 minutes. Add garlic; cook until
fragrant, 30 seconds. Stir in flour;
cook 1 minute. Stir in wine; cook
1 minute.
Whisk in broth; bring to a simmer.
Stir in cream, Dijon, and thyme;
return sauce to a simmer. Add
1 cup Parmesan, stirring until
melted; season sauce with salt
and pepper.
Toss vegetables and tortellini
with sauce until coated; serve
with Parmesan.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 621
% Daily Value*
Total Fat 31g 47%
Saturated Fat 18g 90%
Cholesterol 103mg 34%
Sodium 951mg 39%
% Daily Value*
Carbs 50g 16%
Protein 27g
*Percent Daily Values are based on a 2,000 calorie diet.
