This pasta primavera is loaded with vegetables, cheesy tortellini and diced ham. I made it for dinner the other night and my girls loved the cheesy pasta while my husband loved the light white sauce along with all the vegetables. It is super easy and cooks up in just 20 mins.
Ingredients:
- 1 pound cheese tortellini
- 2 tablespoons salted butter
- 3 cloves garlic, minced
- 1 medium onion, finely diced
- 1 cup cauliflower florets, broken into small pieces (I used zucchini instead)
- 3 carrots, peeled and diced
- 1 bunch asparagus, cut into pieces
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan (powdered), plus more for serving
- 1/3 cup heavy cream
- 1 cup frozen peas
- 1 cup diced cooked ham
- Salt and freshly ground black pepper
- 12 fresh basil leaves, chopped or cut into chiffonade, plus more for serving
Directions:
Bring a pot of water to a boil. Cook the tortellini in the boiling water for a couple of minutes less than the package directions call for. Drain and set aside.
Melt the butter in a large skillet over medium-high heat. Add the garlic and onions and stir and cook for 1 minute. Add the cauliflower, carrots and asparagus and stir and cook 1 minute. Splash in the broth, then cook until the liquid reduces a bit, 2 to 3 minutes. Stir in the Parmesan and cream and cook until hot. Stir in the peas, ham and some salt and pepper and continue cooking to allow the peas and ham to heat up in the sauce. Add the basil and heat; stir in the tortellini. Check for seasoning, adding more if needed, and serve with extra Parmesan and basil.
