Tortellini Primavera with Gorgonzola Sauce

A creamy Gorgonzola cheese sauce gives this vegetarian tortellini primavera pasta dish a hearty flavor, making it a delicious weeknight meal.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 514 Calories

Ingredients

• ½ teaspoon salt
• ¼ cup butter
• 1 cup light cream
• 2 tablespoons olive oil
• freshly ground black pepper
• 1 large clove garlic, minced
• 1 (4 ounce) package mushrooms, sliced
• 1 (8 ounce) package spinach and cheese tortellini
• 1 (8 ounce) package cheese tortellini
• 1 (8 ounce) package snow peas, trimmed
• 2 medium carrots, thinly sliced
• 2 green onions, cut into 2-inch pieces
• 1 (4 ounce) container crumbled Gorgonzola cheese, divided

Recipe Instructions

Step 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.

Step 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.

Step 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.