Cheese Tortellini Primavera


I love a fun and delicious way to pack in veggies into dinner, and making a fun pasta toss with cheese tortellini is a family favourite! This scrumptious recipe tosses in mushrooms, asparagus, red onion, grape tomatoes and sun-dried tomatoes together with kid-friendly rainbow cheese tortellini. Thumbs up from my two taste-testers!

Check out my first Momstown Meals post of 2014 over at for this delicious, easy and fast meal or see below:


  • 1 package (700-750g) of Rainbow Cheese Tortellini
  • 1 tbsp extra virgin olive oil
  • 1 tsp minced garlic 
  • 2 – 8oz (227g) packages of sliced cremini mushrooms
  • 2 tbsp water
  • 1 bunch of asparagus, ends trimmed, and cut into 1″ pieces
  • 1/2 of a large red onion, cut in half and sliced thinly
  • 1 cup of grape tomatoes, halved
  • 1/2 cup of sun dried tomatoes (I used packed in oil), sliced
  • 1/2 cup of freshly grated Parmesan cheese
  • Kosher (coarse) salt and freshly ground pepper to taste
  1. Bring a large pot of salted water to a boil for the tortellini (follow package instructions). 
  2. While the water comes to a boil, heat a large deep skillet (12″) to medium-high heat. Add olive oil and garlic, stir for 15-30 seconds, and then add the mushrooms and onions and saute for 1-2 minutes. Season with a pinch of salt and a few grinds of freshly ground pepper. 
  3. Add the 2 tbsp of water to the mushrooms and onions, and cover to steam and cook down the mushrooms and onions. Give a peak every 2-3 minutes, and take off the lid if cooking too quickly. 
  4. While the veggies cook, boil the tortellini as per the instructions (usually 6-8 minutes, a minute or two longer for frozen).
  5. Once the mushrooms and onions are looking fairly done, toss in the asparagus, stir and cook for a couple of minutes until the tortellini is done.
  6. Once the the tortellini is done, remove from heat. Before adding in the tortellini to the skillet, toss in the tomatoes and sun-dried tomatoes into the veggies and season with a bit more salt and pepper. 
  7. Using a slotted a spoon transfer tortellini to the skillet and toss with veggies and the Parmesan cheese. Season with some more freshly ground pepper.
  8. Serve the pasta topped with some more freshly grated Parmesan cheese, and a couple grinds of freshly ground pepper.

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