Another Tortellini Quickie (Tortellini Primavera with Pesto Sauce)

17 Jul

I am guilty of often resorting to refrigerated fresh pasta when it comes to shortcut, super quick dinners.  Here’s another easy 15-minute recipe using tortellini and pesto sauce.


1-9 oz package refrigerated tortellini (any flavor)
3 cups fresh broccoli florets
1 yellow squash, sliced into rounds
1-8 oz container fat-free sour cream
3 tbsp pesto sauce (found in the same section as the tortellini)
1/4 cup shaved or grated fresh Parmesan cheese
salt and pepper

Bring large pot of water to boil.  Cook tortellini and vegetables in boiling water for 5-7 minutes or until pasta and veggies are tender.  Drain and return to pot.

Combine sour cream and pesto sauce, adding salt and pepper to taste.  Gently stir sauce mixture into pasta and veggies.  Sprinkle with Parmesan cheese and serve.

Serves 2-3


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