Creamy Tortellini with Roasted Vegetables
This vibrant pasta dish features tender cheese tortellini tossed in a creamy Parmesan sauce with a medley of roasted broccoli, asparagus, bell pepper, zucchini, and summer squash. It's a delightful blend of flavors and textures, perfect for both casual family meals and special gatherings.
Instructions
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1
In a large microwave-safe bowl, combine the broccoli and 1/4 cup water. Microwave, covered, on high for 2-3 minutes or until tender. Cool slightly and drain. Repeat the process with the asparagus and remaining 1/4 cup water.
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2
Cook the tortellini according to the package directions, then drain.
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3
In a small bowl, whisk the flour and chicken broth until smooth.
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4
In a large skillet, heat the butter over medium heat. Add the bell pepper, zucchini, and yellow squash strips. Cook and stir for 6-8 minutes or until the vegetables are just crisp-tender. Add the green onions and garlic, and cook for 1 minute longer.
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5
Stir the broth mixture to combine, then add it to the skillet. Bring to a boil, then reduce the heat and simmer, uncovered, for 1-2 minutes or until the sauce has thickened slightly, stirring occasionally.
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6
Add the cooked broccoli, asparagus, tortellini, 1/2 cup Parmesan cheese, pepper, and salt. Heat through, tossing gently to combine. Serve with additional Parmesan cheese, if desired.
Nutrition Information
Per serving (based on 5 servings)
Nutrition information is automatically calculated and should be considered an estimate.
