This dinner was actually inspired by my absentmindedness to thaw the chicken breasts I had planned on grilling for dinner. Whoops! Oh well, this turned out just as tasty so no complaints here.
Once I realized that I needed to raid the fridge and “throw” something together, I started pulling out the fresh vegetables. We are big on meatless meals in the Frey household. Don’t get me wrong we love beef, chicken, pork, yada yada yada, but we like to incorporate a meatless meal at least once a week.
This tortellini primavera is not only easy and delicious but literally took me less than 20 minutes to prepare! Who’s in for that? It makes for the perfect weeknight meal, so skip those frozen dinners and salty takeout and get to chopping.
First I prepare the veggies I want to add. I pulled what I had in the fridge and that consisted of asparagus, tomatoes, zucchini and fresh basil. Chop vegetables as desired and put into a mixing bowl. Coat the vegetables with olive oil, garlic, S&P, and any other spices or seasonings you like.
While the water boils, saute the veggie mix in olive oil and turn in pan until desired firmness. I like my veggies with a little crunch…
Once the tortellini are finished (they only take a few minutes to cook and will float to the top when done) drain and then add the tortellini into the saute pan with veggies. Gently stir everything together so that the sauce begins to coat the pasta. Sprinkle some basil and grate some fresh cheese over the top and voila- dinner is done!
Here’s what you need:
-package of cheese tortellini
-2 medium zucchini
-2-3 garlic cloves, minced
-asparagus, trimmed and cut into 1-inch pieces
-extra virgin olive oil
-s&p to taste
-freshly grated Parmesan or other hard cheese
From Our Kitchen to Yours,