Marry This Tortellini Primavera is a creamy and easy recipe, which is made with cheese tortellini and Parmesan cheese. It’s the perfect weeknight dinner, ready in about 30 minutes.
Jump to RecipeTortellini Primavera Recipe Ingredients
A garden of veggies and cheesy goodness.
- 2 Tbsp. Butter
- 1 whole Medium Onion, Finely Diced
- 3 cloves Garlic, Minced
- 3 whole Carrots, Peeled And Diced
- 1 cup Cauliflower, Broken Into Small Pieces
- 1/4 cup White Wine
- 1/4 cup Chicken Broth
- 1/3 cup Heavy Cream
- 1/2 cup Grated Parmesan Cheese
- Salt And Pepper, to taste
- 8 whole Basil Leaves, Chopped (or Chiffonade)
- 3/4 cup Cooked Ham, Diced
- 1 cup Frozen Peas
- Extra Parmesan, For Serving
- Extra Basil, For Serving
- 1 lb. Cheese Or Spinach Tortellini
How To Make Tortellini Primavera
A simple, step-by-step guide to this classic pasta dish.
- Cook the Tortellini: Bring a large pot of salted water to a boil. Cook the tortellini for 2-3 minutes less than the package instructions direct, so it remains al dente. Drain and set aside.
- Sauté Aromatics and Veggies: Melt the butter in a large skillet or Dutch oven over medium-high heat. Add the diced onion and minced garlic, and cook for about 1 minute until fragrant. Add the diced carrots and cauliflower florets, stirring to cook for another minute.
- Deglaze and Reduce: Pour in the white wine and chicken broth to deglaze the pan. Let it simmer for 2-3 minutes, allowing the liquid to reduce slightly and the vegetables to become crisp-tender.
- Create the Cream Sauce: Stir in the heavy cream and grated Parmesan cheese. Continue stirring until the cheese is melted and the sauce is smooth and hot.
- Combine and Serve: Add the frozen peas, diced ham, salt, and pepper to the sauce and allow them to heat through. Gently fold in the cooked tortellini and chopped basil. Stir until everything is coated and heated. Taste and adjust seasonings if needed. Serve immediately, garnished with extra Parmesan and fresh basil.
Recipe Tips
Expert advice for the perfect primavera.
- How to keep the vegetables crisp-tender? The key is to not overcook them in the initial sauté. They will continue to cook in the sauce, so you want them to still have a slight bite when you add the liquid.
- Can I use different vegetables? Absolutely. This recipe is perfect for using whatever you have on hand. Asparagus tips, broccoli florets, sliced zucchini, red bell peppers, or mushrooms would all be delicious additions.
- What’s the best way to reheat leftovers? Reheat gently in a skillet over medium-low heat. Add a splash of milk, cream, or chicken broth to loosen the sauce and restore its creamy consistency.
- Can I make this vegetarian? Yes, easily. Simply omit the diced ham and substitute the chicken broth with vegetable broth for a delicious vegetarian main course.
What To Serve With Tortellini Primavera
Complete your meal with these perfect pairings.
This dish is a wonderful one-pan meal, but it pairs beautifully with:
- Warm, crusty garlic bread for sopping up the sauce.
- A simple side salad with a light vinaigrette dressing.
- A glass of a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
How To Store Tortellini Primavera
Keep your leftovers fresh and delicious.
- Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it cools.
Tortellini Primavera Nutrition Facts
An estimated nutritional breakdown per serving.
- Calories: 550 kcal
- Carbohydrates: 55 g
- Protein: 25 g
- Fat: 28 g
- Sodium: 800 mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, frozen tortellini works perfectly in this recipe. There’s no need to thaw it first; just add it directly to the boiling water and cook according to the package directions, remembering to undercook it slightly before draining.
You can, but the final sauce will be thinner and less rich. If using half-and-half, you might want to let the sauce simmer for an extra minute to thicken up slightly. Be careful not to let it boil, as it’s more likely to curdle than heavy cream.
Any cooked, diced ham works well. This is a great recipe for using up leftover holiday ham. You can also use a thick-cut deli ham or even substitute it with cooked, crumbled pancetta or bacon for a different flavor profile.
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Tortellini Primavera Recipe
Course: DinnerCuisine: Italian-AmericanDifficulty: Easy6
servings15
minutes15
minutes550
kcalA quick and vibrant pasta dish featuring cheese tortellini, diced ham, and fresh vegetables tossed in a light, creamy Parmesan sauce.
Ingredients
1 lb. cheese or spinach tortellini
2 Tbsp. Butter
1 medium onion & 3 cloves garlic
3 carrots & 1 cup cauliflower
1/4 cup white wine & 1/4 cup chicken broth
1/3 cup heavy cream & 1/2 cup Parmesan
3/4 cup cooked ham & 1 cup frozen peas
Fresh basil, salt, and pepper
Directions
- Cook tortellini for 2 minutes less than package directions; drain.
- Melt butter in a large skillet; sauté onion and garlic for 1 minute.
- Add carrots and cauliflower; cook for 1 minute more.
- Pour in wine and broth; simmer for 2-3 minutes to reduce.
- Stir in cream and Parmesan until the sauce is smooth and hot.
- Add peas, ham, salt, and pepper, then stir in the cooked tortellini and fresh basil.
- Serve immediately, topped with extra Parmesan.
Notes
- Slightly undercooking the tortellini initially prevents it from getting mushy in the final sauce.
- Feel free to substitute with other quick-cooking vegetables like asparagus, zucchini, or bell peppers.
- For a vegetarian option, omit the ham and use vegetable broth instead of chicken broth.
- If the sauce gets too thick, you can thin it out with a splash of the tortellini cooking water.
