Tortellini Primavera with Gorgonzola Sauce recipe

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Ingredients

1 (8 ounce) package spinach and cheese tortellini
1 (8 ounce) package cheese tortellini
2 tablespoons olive oil
1 (8 ounce) package snow peas, trimmed
1 (4 ounce) package mushrooms, sliced
2 medium carrots, thinly sliced
2 green onions, cut into 2-inch pieces
1 large clove garlic, minced
½ teaspoon salt
1 cup light cream
1 (4 ounce) container crumbled Gorgonzola cheese, divided
¼ cup butter
freshly ground black pepper

Nutrition Info

514.3 calories
carbohydrate: 41.7 g
cholesterol: 99 mg
fat: 31.9 g
fiber: 3.8 g
protein: 17.3 g
saturatedFat: 16.9 g
servingSize: -
sodium: 745.1 mg
sugar: 4.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook both kinds of tortellini in the boiling water until they float, 3 to 5 minutes. Drain, return to the pot, and keep warm.

  2. Heat olive oil in a large skillet over high heat. Cook and stir snow peas, mushrooms, carrots, green onions, garlic, and salt until vegetables are tender-crisp, about 3 minutes. Pour vegetable mixture into the pot with the cooked tortellini and toss.

  3. Add cream, 1/2 the Gorgonzola cheese, butter, and pepper to the pot with the pasta mixture. Cook over medium heat until heated through and cheese has melted, about 5 minutes. Sprinkle remaining Gorgonzola cheese on top and serve immediately.

Recipe Yield

6 servings

Recipe Note

This is a nice vegetarian tortellini pasta option. The Gorgonzola cheese gives it a hearty flavor, and my kids like it.

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