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 = 30What's this? |
Tortellini Primavera - Low Sodium Version
Servings = 2 | Serving size =about 2 cups
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe does not make very good leftovers.
| 3 quarts | water |
| 4 ounces | tortellini |
| 1 Tbsp | olive oil |
| 1 large | shallot (minced) |
| 1 clove | garlic (minced) |
| 1 large | carrot (peeled and diced) |
| 1 large | yellow squash (seeded and diced) |
| 2/3 cup | frozen, shelled fava beans (thawed) |
| 1 medium | tomato (seeded and diced) |
| 1 ounce | goat cheese (crumbled) |
| fresh ground black pepper (to taste) | |
| 4 large | basil leaves (chiffonade) |
Place the water in a large stock pot over high heat.
When the water boils add the tortellini. Stir well.
While the tortellini is cooking place the olive oil in a large skillet over medium-high heat. Add the shallot, garlic and carrot. Cook, stirring frequently, for about 5 - 8 minutes.
Add the fava beans and the tomatoes. Toss and cook for about 2 minutes. If the tortellini is not done, reduce the heat to low.
When the tortellini is done reserve about 1/2 cup of the pasta water and then drain the pasta and add them to the skillet with the goat cheese, pepper and basil. Toss until the cheese is melted.
If the sauce is too thick, add the pasta water one tablespoon at a time until it is the desired thickness.
Nutrition Facts
Serving size: about 2 cups | Servings 3
Calories 428 | Calories from Fat 153
Amount Per Serving (% Daily Value)
Total Fat 17g (27%) | Saturated Fat 7g (36%)
Monounsaturated Fat 8g | Trans Fat 0g
Cholesterol 36 mg (12 %) | Sodium 331 mg (14 %)
Total Carbohydrates 51g (17%) | Sugars 5g
Dietary Fiber 7g (28%) | Protein 19g
Vitamin A 147% | Vitamin C 29 % | Calcium 19% | Iron 18%
Vitamin K 21 mcg | Potassium 692 mg | Magnesium 71 mg
"Spring is nature's way of saying, "Let's party!""
-Robin Williams, Comedian
The refrigerator light goes on...
Primavera stems from the Latin primus meaning first or spring. I'm a bit old fashioned, I suppose, but I love naming recipes that are full of veggies this way. You're not stuck with the ones in this recipe - use what is fresh if you can. Cook the firmer vegetables first and add the softer ones near the end. There are so many great substitutions - peas, zucchini, spinach, leeks - whatever strikes your fancy.
