Tortellini Primavera

When the grey, rainy days of March are too depressing, pasta primavera is a sure-fire way to lift my spirits. The basic formula is any kind of pasta mixed with well-seasoned green veggies, tossed in plenty of olive oil and fresh grated cheese. But my favorite variation uses tortellini, broccoli and/or zucchini (here I’m using both), and lots of garlic. It’s hearty and simple enough to make for a quick lunch.

I use a standard 10oz package of tortellini that you can find in the refrigerated section of the grocery store, as opposed to dried tortellini you keep in the pantry. It only takes a few minutes to boil since it’s fresh, and I find the filling tastes more “real” than the dried stuff.

For veggies you can truly use any combination. I almost always have steamed broccoli in the fridge, so all I have to do is heat some up in a pan with olive oil. If you don’t have any cooked in your fridge, you can simply cut 1-2 cups of uncooked florets and boil for 3 minutes in the pot of salted boiling water you already have prepped for the pasta. Use a slotted spoon to lift the broccoli out, and simply add the pasta into the same water when done.

I also love zucchini, but I’m not a fan of the slimy texture it can sometimes have. To avoid that I cut the zucchini in half, then cut each half into 3 or 4 long sticks. Then I slice off the end of those sticks that have lots of seeds, leaving behind skin and opaque flesh. It makes a huge difference, and I eat a lot more of it if I do this step.

While I prefer eating this dish when it’s hot off the stove, it also makes for a delicious pasta salad. It can be made ahead of time and stored in the fridge, then tossed with more olive oil right before serving. I’m thinking side dish at a summer barbecue or picnic, served alongside burgers, hot dogs, or grilled chicken. Oh, I just can’t wait for summer.

Tortellini Primavera
• 1 (10oz) package of fresh tortellini
• 1 medium sized zucchini, chopped
• 1-2 cups steamed/boiled broccoli florets
• 3 medium sized garlic cloves, minced
• 1/4 cup olive oil to start, adding more as needed
• Grated parmesan or pecorino, to taste
• Salt + pepper

1. Fill a large pot with heavily salted water and let it come to a boil while you prepare the veggies.

2. In a skillet over medium heat, add a good 1/4 of olive oil. When it’s hot, add garlic and cook for 10-30 seconds or until fragrant and lightly golden. Be careful, it could burn easily if the mince is fine.

3. Add in zucchini with a generous pinch of salt and cook for about 3 minutes, just until soft but not falling apart. Add broccoli and cook for another 2 minutes. Taste and add salt/pepper as needed.

4. Add tortellini to the boiling water – it should only take 3-4 minutes, during which you want the veggies over low heat just to keep them warm.

5. When the pasta is done, drain the water and add the pasta to the pan. Turn the heat to medium and cook just for 1-2 minutes. Add more olive oil as needed and serve with grated cheese.