Tortellini Primavera is a very decadent cheat on your diet meal. It is still lighter than other versions of this same dish but very rich. I love the cheesy creaminess of the sauce.
For a special occasion I will make parmesan encrusted chicken and serve 1/2 cup pasta on the side. I found this recipe in my Taste of Home Light and Tasty 2008 Annual Recipes Cookbook.
Stove Top
Recipe serves: 5
Serving size: 1 and 1/4 cup
Total time: 30 minutes
Let's grocery shop!
I am assuming you have salt and pepper. It is not included in pantry and spices.
Pantry & Spices
-
butter
-
italian seasoning
-
red pepper flakes
Grocery
-
tortellini cheese 19 oz
-
fresh mushrooms 8 oz
-
1 onion
-
1 garlic bulb
-
1/2 gallon milk
-
1 package cream cheese 8 oz
-
frozen chopped spinach 10 oz
-
1 tomato
-
shredded parmesan cheese
Let's prep!
Ingredients
Prep
Ingredients
| 1 package cheese tortellini 19 ounces |
| 8 oz sliced fresh mushrooms |
| 1 small onion |
| 1/2 teaspoon cracked pepper |
| 1/2 teaspoon salt |
| 2 garlic cloves |
| 2 teaspoon butter |
| 2/3 cup milk |
| 1 package fat free cream cheese 8 ounces |
| 5 oz frozen chopped spinach (THAWED) |
| 1/2 teaspoon italian seasoning |
| 1/2 teaspoon red pepper flakes |
| 1 large tomato chopped |
| 1/4 cup shredded parmesan cheese |
Prep
- Gather all of your ingredients and measuring tools
- Slice 8 ounces of mushrooms and place in a prep bowl
- Chop 1 onion and place in a small prep bowl
- Mince 2 garlic cloves and place in a small prep bowl
- Chop 1 large tomato and place in a small prep bowl
- Drain the spinach and squeeze dry with paper towl.
- Cube cream cheese; set aside.
Let's cook!
- Complete prep from prep tab above.
- Bring water to a boil for pasta
- Melt 2 teaspoons of butter in a 12″ pan.
- Add to the pan:
- Onions
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Mushrooms
- Sauté the mushrooms and onion until soft.
- Add pasta to the boiling water and cook to package directions.
- Add the garlic and spinach to the onions and mushrooms for 2 minutes.
- Then add to the mushrooms and onions while stirring:
- 2/3 cup of milk
- 8 ounces cream cheese
- 1/2 teaspoon italian seasoning
- 1/2 teaspoon red pepper flakes
- Using a spaghetti strainer add the tortellini into the sauce.
- Sprinkle tortellini with 1/4 cup shredded parmesan cheese and fresh tomato. Enjoy!
This recipe can also be found in Weekly Dinners for 2 under $70 – Menu 4
