Creamy Tortellini Primavera Recipe

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Creamy Tortellini Primavera Recipe
Creamy Tortellini Primavera Recipe photo by Taste of Home
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Creamy Tortellini Primavera Recipe

Read Reviews
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Publisher Photo
This creamy meal-in-one calls for just a few ingredients, including store-bought pasta, so it’s a snap to put together. “It's a wonderful salad when zucchini and squash are in great abundance,” notes Mary Ann Dell of Phoenixville, Pennsylvania.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 package (9 ounces) refrigerated cheese tortellini
  • 2 medium yellow summer squash, chopped
  • 2 medium zucchini, chopped
  • 2 teaspoons olive oil
  • 1 pint cherry tomatoes, halved
  • 1/2 cup chopped green onions
  • 1/4 teaspoon pepper
  • 1/2 cup creamy Caesar salad dressing
  • 1/4 cup shredded Parmesan cheese
  • 1/4 cup sliced almonds, toasted

Directions

Cook tortellini according to package directions. Meanwhile, in a large skillet, saute yellow squash and zucchini in oil for 4-6 minutes or until crisp-tender.
Drain tortellini; place in a large bowl. Add the squash mixture, tomatoes, onions and pepper. Drizzle with salad dressing; toss to coat. Sprinkle with cheese and almonds. Yield: 6 servings.
Originally published as Tortellini Primavera in Simple & Delicious July/August 2006, p18

Nutritional Facts

1 cup: 247 calories, 9g fat (3g saturated fat), 21mg cholesterol, 463mg sodium, 35g carbohydrate (7g sugars, 5g fiber), 11g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable, 1/2 fat.

  • 1 package (9 ounces) refrigerated cheese tortellini
  • 2 medium yellow summer squash, chopped
  • 2 medium zucchini, chopped
  • 2 teaspoons olive oil
  • 1 pint cherry tomatoes, halved
  • 1/2 cup chopped green onions
  • 1/4 teaspoon pepper
  • 1/2 cup creamy Caesar salad dressing
  • 1/4 cup shredded Parmesan cheese
  • 1/4 cup sliced almonds, toasted
  1. Cook tortellini according to package directions. Meanwhile, in a large skillet, saute yellow squash and zucchini in oil for 4-6 minutes or until crisp-tender.
  2. Drain tortellini; place in a large bowl. Add the squash mixture, tomatoes, onions and pepper. Drizzle with salad dressing; toss to coat. Sprinkle with cheese and almonds. Yield: 6 servings.
Originally published as Tortellini Primavera in Simple & Delicious July/August 2006, p18

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Reviews forCreamy Tortellini Primavera

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katlaydee3 User ID: 3741999 63436
Reviewed Oct. 1, 2012

"I did not really like this at all. I think the Caesar dressing gave it an odd flavor when warm."

MY REVIEW
mary of novi User ID: 4459732 83495
Reviewed Nov. 17, 2010

"Very good - my family loved it."

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