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My review
Tortellini Primavera with Gorgonzola Sauce
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3Beauties
"This is a nice vegetarian tortellini pasta option. The Gorgonzola cheese gives it a hearty flavor, and my kids like it."
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Ingredients
35 m servings 514Original recipe yields 6 servings
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Directions
{{model.addEditText}} Print- Bring a large pot of lightly salted water to a boil. Cook both kinds of tortellini in the boiling water until they float, 3 to 5 minutes. Drain, return to the pot, and keep warm.
- Heat olive oil in a large skillet over high heat. Cook and stir snow peas, mushrooms, carrots, green onions, garlic, and salt until vegetables are tender-crisp, about 3 minutes. Pour vegetable mixture into the pot with the cooked tortellini and toss.
- Add cream, 1/2 the Gorgonzola cheese, butter, and pepper to the pot with the pasta mixture. Cook over medium heat until heated through and cheese has melted, about 5 minutes. Sprinkle remaining Gorgonzola cheese on top and serve immediately.
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Footnotes
- Cook's Note:
- Substitute sugar snap peas for snow peas if you want; it's easy to exchange vegetables for your liking.