Tortellini with White Wine Primavera
Transform your weeknight dinner into a gourmet feast with this vibrant Tortellini with White Wine Primavera recipe! This dish marries tender cheese-filled tortellini with a medley of fresh, colorful vegetables like zucchini, asparagus, cherry tomatoes, and baby spinach, all brought together in a luscious, creamy white wine sauce. The blend of garlic, Parmesan, and fresh basil infuses every bite with irresistible flavor, while the simplicity of the preparation makes it perfect for busy evenings. Ready in just 35 minutes, this recipe is a showcase of seasonal ingredients and Italian-inspired comfort food, perfect for impressing guests or elevating family meals. Serve it with a crisp green salad and a glass of your favorite white wine for a meal that's as elegant as it is satisfying. Keywords: tortellini primavera, white wine sauce, quick pasta recipe, spring vegetables, creamy tortellini recipe.
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Recipe Information
Ingredients
- 16 oz Cheese tortellini
- 2 tbsp Olive oil
- 2 tbsp Unsalted butter
- 4 Garlic cloves, minced
- 1 medium Zucchini, sliced into half-moons
- 1 bunch Asparagus, trimmed and cut into 2-inch segments
- 1.5 cups Cherry tomatoes, halved
- 3 cups Baby spinach
- 0.5 cup Dry white wine
- 0.5 cup Heavy cream
- 0.5 cup Grated Parmesan cheese
- 2 tbsp Fresh basil, chopped
- 0.5 tsp Salt
- 0.25 tsp Black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the cheese tortellini according to the package instructions. Drain and set aside, reserving 1/4 cup of the pasta water.
In a large skillet, heat the olive oil and butter over medium heat until the butter is melted and begins to foam. Add the minced garlic and sauté for 1 minute until fragrant.
Add the zucchini and asparagus to the skillet. Cook for 4–5 minutes, stirring occasionally, until the vegetables are slightly tender but still crisp.
Add the cherry tomatoes and cook for another 2 minutes, allowing them to soften slightly but retain their shape.
Stir in the baby spinach and cook for 1–2 minutes until the spinach wilts.
Pour in the white wine and let it simmer for 2–3 minutes, allowing the alcohol to cook off and the flavors to meld.
Reduce the heat to low and add the heavy cream, Parmesan cheese, salt, and black pepper. Stir until the cheese has melted and the sauce is creamy.
Add the cooked tortellini to the skillet, gently tossing it with the vegetables and sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
Remove the skillet from heat and stir in the chopped fresh basil.
Serve the tortellini primavera warm, garnished with extra Parmesan cheese and a sprinkle of fresh basil if desired.
Nutrition Facts
Calories |
606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.5 g | 42% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 630 mg | 27% | |
| Total Carbohydrate | 54.6 g | 20% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 7.2 g | ||
| Protein | 20.8 g | 42% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 314 mg | 24% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 708 mg | 15% | |
*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.
