Three Cheese Tortellini Pasta Primavera, {made with Asiago, Parmesan, Romano & fresh veggies}, is cheesy and ready in about 30 min!
When you grow up in a home where one of your parents is Italian, it stands to reason you’re going to be eating a lot of pasta. This would be my Dad, who insisted Mom make spaghetti every Sunday afternoon for lunch after church and every Wednesday night for dinner before church.
Once in a while, Mom would make lasagna, and whenever my great grandmother was in town, we would go to my grandma’s house for homemades {actually Cavatelli pasta, but we called them homemades}.
They just celebrated their 51st wedding anniversary last month, and Mom still makes spaghetti for Dad. In fact, when I first got married, she taught me how to make her red sauce. I’m sure you can guess what that means- yep, my family gets pasta about once a week now.
Unlike Dad, we like to eat pasta different ways, like pasta primavera. This recipe is a little different than most, in that it calls for cheese tortellini. The fresh veggies are a nice change for us, and it’s not covered in a heavy sauce. Plus, it’s a quick recipe, which means I can get it on the table in a hurry.
Three Cheese Tortellini Pasta Primavera- made with Asiago, Parmesan, Romano and fresh veggies, this dish is cheesy and ready in about 30 min!
20 minPrep Time
5 minCook Time
25 minTotal Time
Yields 4-6
Save RecipeIngredients
- 1 package frozen cheese tortellini pasta
- 1/2 C shredded carrots
- 1 C broccoli, cut in small pieces
- 4 Tbsp butter
- 1/2 Tbsp minced, ready to use garlic
- 1/4 C Asiago cheese
- 1/4 C Romano cheese
- 1/4 C Parmesan cheese
Instructions
- In a large pan, boil 4-6 quarts water
- Add tortellini, broccoli and carrots
- Cook over medium-high heat until pasta is tender, about 3-5 min
- Drain
- In a large bowl, combine pasta, butter, garlic and cheeses
- Serve hot
Notes
Serve with a green salad and garlic bread for a complete meal
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