Creamy Tortellini Primavera Recipe Courtesy of The Recipe Club (20 Minutes) by Donna John

When my youngest daughter was in preschool, I was in a Moms Club. Not only did we have playgroups for the kids, but we had a recipe club for the moms. Once a month, we would meet and bring a dish with enough copies of the recipe for every member. It was a lot of fun, and I still make recipes that I collected during that time. This creamy tortellini primavera recipe is one of them that I still make today (my preschooler is now 26 years old).

This pasta recipe is so rich and creamy. The simple recipe cooks up in no time and is on the table in about 20 minutes. To make this tortellini primavera you need to gather the following ingredients: frozen cheese tortellini, butter, fresh mushrooms, onion, garlic, frozen spinach, cream cheese, a tomato, milk, Parmesan cheese and dried Italian seasoning.

Whip up this easy Italian-inspired pasta dinner on busy weeknights or for a nice relaxing weekend meal. Serve it with a fresh garden salad and hot bread.

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Cuisine: Italian / American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6

Ingredients

• 19 ounces (1 bag) frozen cheese tortellini
• 2 tablespoons butter 
• 8 ounces fresh mushrooms, sliced
• 1 small onion, chopped
• 3 cloves garlic, minced
• 10 ounces (1 package) frozen spinach, thawed and squeezed dry
• 8 ounces (1 box) cream cheese, at room temperature
• 1 tomato, chopped
• 1/4 cup evaporated milk (or regular milk)
• 1/3 cup grated Parmesan cheese
• 1 teaspoon dried Italian seasoning

Helpful Products

• Pasta Pot
• Pasta Bowls
• Cutting Board
• Chef Knife
• Measuring Cups
• Measuring Spoons
• Skillet
• Salt and Pepper
• Grater
• Airtight Containers
• Pepper Grinder
• Colander

Recipe Notes

• No need to thaw the frozen tortellini before cooking.

• If you prefer, you could use fresh tortellini instead of frozen.

• Fresh spinach can be used instead of frozen spinach.

• If you don't like cooking with butter, use olive oil.

• For a little spice, add some crushed red pepper flakes.

• Store the leftovers in an airtight container in the fridge for up to four days.

Here's how to make it: 

1. Cook the tortellini according to package directions. Drain and set aside.
   
2. While the pasta cooks, melt the butter in a skillet. Add the mushrooms, onion and garlic. Cook until mushrooms are tender, about 5 minutes.
   
3. Add the remaining ingredients. Season with salt and black pepper. Stir to combine and melt the cheese, then gently stir in the cooked tortellini.
   
4. Serve immediately with more grated Parmesan cheese.
   

Nutrition Facts Per Serving

Calories: 580

Total Fat: 22.3g

Saturated Fat: 12.9g

Cholesterol: 82mg

Sodium: 834mg

Total Carbohydrate: 75.8g

Dietary Fiber: 8.6g

Total Sugars: 7.1g

Protein: 26.4g

Vitamin D: 483mcg

Calcium: 413mg

Iron: 11mg

Potassium: 1677mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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