Wednesday, August 4, 2010

Summery Tortellini Primavera

If your garden is bursting with tomatoes, beans, peas and other vegetables this is a good time to think about making a light and easy tortellini primavera. 

Primavera is an Italian word meaning served or garnished with fresh vegetables. Lots of primavera recipes are made in a cream sauce but because we're watching our weight and it's too hot for heavy cream or light for that matter, we're going to make this in vegetable stock. 

If you have your own stock that's great, but there are many available in grocery stores that will serve our purposes. Here are the ingredients and directions. It should take no more than a half hour. 

Serve with crusty bread and a salad of field greens. 

Tortellini Primavera

  • 4 cups vegetable stock
  • 2 cups frozen, fresh or Barilla tortellini
  • 1c fresh spinach
  • 6 small tomatoes
  • 1c corn (frozen or off the cob)
  • 1c peas
  • 1c string beans sliced on the diagonal
  • 1/2 small onion diced
  • 1/4c olive oil
  • salt and pepper to taste
  • goat cheese for garnish

  • In frying pan saute diced onion until it looks translucent. 
  • Add fresh spinach and tomatoes after cutting in small pieces. 
  • Add vegetable stock and rest of vegetables.
  • Bring salted water to a boil and add tortellini. Cook until they double in size or are tender, not soggy.
  • Place tortellini in a bowl. Pour vegetable mixture over and garnish with a dollop of goat cheese.
Serves 4

Tomorrow: Another Vegetarian dish: Ratatouille

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