Think “spring!” This recipe combines our Tri Color Cheese Tortellini with tender spring vegetables like broccoli, scallions, peas and asparagus for a light, satisfying dish the whole family will love.
16 oz Armanino Tri Color Cheese Tortellini (1 package)
2 tbsp olive oil
½ orange or yellow bell pepper, cut into small pieces
4 green onions, chopped, white and green parts separated
3 cloves garlic, finely chopped
1 ¼ cups low-sodium chicken or vegetable broth
1 cup small broccoli florets
1 small yellow squash or zucchini, cut into ½-inch-thick half moons
4 oz asparagus, trimmed, cut into 1½-inch pieces
¾ cup sugar snap peas, trimmed
3 tbsp butter
¼ cup Armanino Grated Parmesan Cheese, divided
Cook tortellini as directed on package; drain. Toss with a little olive oil to prevent sticking and cover to keep warm.
Meanwhile, heat oil in large high-sided skillet on medium heat. Add peppers and white parts of onions; sauté 2-3 minutes or until softened. Add garlic; sauté 1 minute. Stir in broth; bring to boil.
Add all remaining vegetables; return to boil. Cover. Cook on low heat 4 minutes or until vegetables are crisp-tender. Remove from heat.
Add butter, half the cheese, and season to taste with salt and ground black pepper. Stir until butter is melted. Gently stir in cooked pasta until coated with sauce. Garnish each serving with remaining cheese and reserved green onions.
Feel free to substitute the vegetables based on what you have or what’s in season – frozen peas, baby spinach, sweet cherry tomatoes or baby carrots, for example.
For something special, top with a spoonful of Armanino Basil Pesto before serving.