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Tortellini Primavera with Gorgonzola Sauce

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"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 514
Original recipe yields 6 servings

Directions

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  1. 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.
  2. 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.
  3. 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.

Footnotes

  • Cook's Note:
  • Substitute sugar snap peas for snow peas if you want; it's easy to exchange vegetables for your liking.

Nutrition Facts


Per Serving: 514 calories; 31.9 41.7 17.3 99 745 Full nutrition

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