- 1 (8 ounce) package spinach and cheese tortellini
- 1 (8 ounce) package cheese tortellini
- 2 tablespoons olive oil
- 1 (8 ounce) package snow peas, trimmed
- 1 (4 ounce) package mushrooms, sliced
- 2 medium carrots, thinly sliced
- 2 green onions, cut into 2-inch pieces
- 1 large clove garlic, minced
- 1/2 teaspoon salt
- 1 cup light cream
- 1 (4 ounce) container crumbled Gorgonzola cheese, divided
- 1/4 cup butter
- freshly ground black pepper
- 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.
07/18/2019
recipepes.com
tortellini primavera with gorgonzola sauce, recipe
PT15M
PT1H
5
455 calories
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