One-Pan Creamy Tortellini Primavera
Ingredients:
1 package (about 9-10 oz) refrigerated cheese tortellini
1 tbsp olive oil
2 cloves garlic, minced
1 small onion, diced
1 cup cherry tomatoes, halved
1 cup zucchini, sliced
1 cup bell pepper, sliced (any color)
1 cup fresh or frozen peas
2 cups baby spinach (optional)
2 cups vegetable broth (or chicken broth)
1 cup heavy cream (or half-and-half for lighter)
1/2 cup grated Parmesan cheese
Salt and pepper, to taste
Fresh basil or parsley, chopped (for garnish)
Instructions:
Sauté veggies:
Heat olive oil in a large skillet over medium heat. Add garlic and onion, sauté until fragrant and translucent, about 2-3 minutes.
Add vegetables:
Toss in cherry tomatoes, zucchini, bell pepper, and peas. Cook for 4-5 minutes until veggies start to soften.
Add broth and tortellini:
Pour in the vegetable broth and bring to a simmer. Add the tortellini (no need to boil separately) and cook for 5-7 minutes, stirring occasionally, until tortellini are cooked and most of the liquid is absorbed.
Make it creamy:
Lower heat and stir in heavy cream and Parmesan cheese. Mix well until sauce is creamy and thickened slightly. Add spinach now if using, stirring until wilted.
Season:
Add salt and pepper to taste.
Serve:
Garnish with fresh basil or parsley. Enjoy hot!