Tortellini Primavera

This is a recipe that came from Ree Drummond's most recent book, "Dinnertime". I found this recipe to be so easy yet delicious and uses the freshest of veggies we are seeing in our markets now.

I have never been a huge fan of Ree Drummond's books but this one I highly recommend. There are many recipes that I would like to try, just so you know.

 



This was a new twist on Pasta Primavera in that she used tortellini and probably more cheese than one would usually use but how can that be bad? It was an amazing dish.

"Tortellini Primavera"
serves 4 to 6

2 tablespoons butter
1 onion, finely diced
3 garlic cloves, minced
3 medium carrots, diced
1 cup small cauliflower florets
1/4 cup white wine
1/4 cup low-sodium chicken broth
1/3 cup heavy cream
1/2 cup freshly grated Parmesan cheese, plus more for serving
1 cup frozen peas
3/4 cup small-diced cooked ham
12 basil leaves, chopped, plus more for serving
Kosher salt and black pepper to taste
1 pound cheese or spinach tortellini, cooked according to package directions

Melt the butter in a large skillet over medium-high heat. Add the onion and garlic and sauté for 1 minute. Add the carrots and cauliflower and stir, then cook for another minute. Splash in the wine and broth and cook for 2 to 3 minutes, until the liquid has reduced a bit. Turn the heat to low and add the cream and Parmesan. Stir the sauce and let it bubble up and thicken for 2 to 3 minutes more. Pour in the frozen peas (they'll start to thaw immediately) and the ham. Stir it all around, then add the basil, salt and pepper to taste. Finally, toss in the tortellini and serve it up with extra Parmesan and basil.
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Ree also mentioned that all the vegetables and diced ham could be prepped ahead of time and stored in the refrigerator for up to 48 hours.

You can also use cooked shrimp instead of the ham. Could also use any variety of vegetables: asparagus, diced zucchini, diced yellow squash, diced red bell pepper, whatever you like or whatever happens to be in your fridge needing to be used up.

I did choose to use haricot vert and portobello mushrooms (I think they have so much more flavor as opposed to white mushrooms) instead of broccoli and cauliflower since Mr Picky Eater won't eat either of them. It all turned out good since he thoroughly enjoyed the veggies I chose to substitute. I also used fresh basil from my herb garden but any grocery would have the fresh basil, that is an important feature to this recipe IMO.

Prepping in advance was very helpful, this dinner was prepared in such a short time.

The tortellini bubbling away and cooked just until al dente. I did use a spider to remove the pasta into my large skillet just on the chance that I may need to add a little water from the pasta pot which I did. The sauce needed a slight more water to loosen everything up.



A quick, easy, one dish meal that went together so very quickly. Didn't have to heat up the kitchen with the oven turned on either.

It was an amazing dish and pared with a glass of chardonnay that I had used in the dish itself, PERFECT.

I hope you will try this dish. It was excellent and I didn't even add a salad although one could it just wasn't necessary.

I actually thought it would make an excellent dinner party fare in which case I would have served a salad along with some crusty bread. A lighter dinner with a "KILLER" dessert. Something sinfully delicious, maybe an over the top chocolate cake which I have made recently and will share very soon.

I am sharing this post at Michael Lee's Foodie Friday. Click HERE to see other marvelous recipes shared.

Thank you for visiting my blog and I love to see your comments if you are so inclined.

Carolyn