Green White Tortellini with Spring Veggies
Bright, fresh, and bursting with seasonal flavors, this Green White Tortellini with Spring Veggies is the perfect way to celebrate the warmer months. Featuring tender cheese tortellini tossed with a medley of vibrant asparagus, zucchini, sugar snap peas, and baby spinach, this dish is as colorful as it is delicious. A buttery garlic-lemon sauce ties everything together, while a sprinkle of freshly grated Parmesan adds a savory finish. Ready in just 35 minutes, this easy pasta recipe is ideal for weeknight dinners or casual entertaining. Packed with spring vegetables and simple, wholesome ingredients, it's as satisfying as it is nutritious. Serve this vegetarian delight as a main course or a hearty side dish, and enjoy the taste of spring in every bite.
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Recipe Information
Ingredients
- 16 oz Cheese tortellini
- 1 bunch Asparagus
- 1 Zucchini
- 1 cup Sugar snap peas
- 2 cups Baby spinach
- 3 cloves Garlic
- 1 Lemon
- 3 tbsp Unsalted butter
- 1 tbsp Olive oil
- 0.5 cup Parmesan cheese
- to taste Salt
- to taste Black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the cheese tortellini according to the package instructions. Reserve 1/2 cup of pasta water, then drain the tortellini and set aside.
While the tortellini cooks, prepare the vegetables: trim the tough ends of the asparagus and cut into 2-inch pieces. Slice the zucchini into thin half-moons. Trim the sugar snap peas and slice them in half diagonally.
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant but not browned.
Add the asparagus, zucchini, and sugar snap peas to the skillet. Cook for 5-6 minutes, stirring occasionally, until the vegetables are tender-crisp and bright in color.
Reduce the heat to low and add the remaining butter to the skillet. Zest the lemon and add the zest to the pan. Cut the lemon in half and squeeze in the juice, being careful to avoid seeds. Stir to combine.
Add the cooked tortellini and the baby spinach to the skillet. Toss everything together gently, adding a splash of the reserved pasta water if needed to create a light sauce.
Season with salt and black pepper to taste. Sprinkle the grated Parmesan cheese over the top and toss again.
Serve immediately, garnished with additional Parmesan if desired.
Nutrition Facts
Calories |
2011 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.8 g | 116% | |
| Saturated Fat | 45.0 g | 225% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 283 mg | 94% | |
| Sodium | 5176 mg | 225% | |
| Total Carbohydrate | 226.9 g | 83% | |
| Dietary Fiber | 29.3 g | 105% | |
| Total Sugars | 31.2 g | ||
| Protein | 84.0 g | 168% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1214 mg | 93% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 1426 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
