Spring vegetable tortellini plated close up featured

Cheese Tortellini with Spring Vegetables


  • 1 tablespoon olive oil
  • 12 ounces frozen cheese tortellini
  • 1 zucchini cut in a large dice
  • 8 ounces mushrooms, sliced
  • 2 cloves garlic, sliced
  • 1 cup frozen peas
  • ½ cup parmesan
  • 1 cup chicken broth
  • ½ cup cream
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ½ cup cherry tomatoes, halved
  • ¼ cup fresh basil, chopped
  • Juice of half a lemon


Heat the olive oil over medium heat in a nonstick sauté pan. Toss in the zucchini, mushrooms and garlic, and sauté them for 3-4 minutes.

Add the tortellini, Parmesan, broth and cream, and bring the mixture to a boil. Lower the heat and simmer until the pasta is cooked and most of the broth is absorbed, stirring occasionally. Add the peas and season the mixture with additional salt and pepper, and add the basil and lemon juice. Remove the pan from the heat, top it with tomatoes and serve.


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