Pasta primavera made in one pot and made extra cheese with tortellini! Dinner is ready to be served in 20 minutes!
If I had to name the top five dinners from my childhood, these would be it: kielbasa and cabbage, corned beef wrapped chicken casserole (so. freaking. good.), McDonald’s (true story), breakfast for dinner, and pasta primavera. And if we had name a sixth I’d say Hamburger Helper. To this day I still get cravings for a box of Hamburger Helper. The McDonald’s though, I’ve moved on from.
Out of the truly home-cooked meals, pasta primavera was one of my favorites. It’s a dish my dad would make pretty frequently and I was always excited when that was on the menu for the night. So it seems funny that since leaving home, oh y’know…10 years ago, I’ve never made it myself. I’m not sure why either, because it’s a really simple dish that even a college student could make.
This version isn’t anywhere close to my dads, as he would use fettuccine noodles, different veggies than what I used, and he usually served it with chicken on top, but this version definitely gets points for convenience and extra cheese in the tortellini. You can’t go wrong with extra cheese.
Along with more cheese, this one pot dish could not be easier. You simply put all the ingredients except for the spices, cream, and cheese in a pot, let it boil for 10 minutes, drain the excess liquid, and then stir in all that yummy cheese and cream. That’s it – dinner is served! Being so simple and quick, this would be a perfect weeknight dinner. It was also just as good the next day as leftovers!
The veggies in here are also super adaptable. You could totally add mushrooms, red pepper, cauliflower, snap peas, or anything else that is in your fridge or in season. I served this with that yummy kale salad that I posted on Monday, but I think a grilled chicken breast on top would be a great way to add some protein to the dish, too.
So tell me – what dishes bring you back to your childhood?
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- 9 oz. cheese tortellini
- 1 onion sliced
- 2 cups chopped broccoli florets
- 2 carrots diced
- 2 cups asparagus spears cut into ~2" pieces
- 1 cup frozen peas
- 4 cups vegetable broth
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 cup heavy cream
- 1 cup Parmesan cheese
- In a large pot, add tortellini and vegetables.
- Top with broth, then add additional water if needed so pasta and vegetables are covered.
- Bring to a boil, and once boiling, stir often. Boil for 10 minutes, until tortellini and vegetables are soft.
- Drain pasta, then return to pot.
- Add red pepper flakes, garlic powder, salt, cream, and cheese. Stir well to combine.
- Serve topped with additional Parmesan cheese.