ONE-POT GLUTEN-FREE TORTELLINI PRIMAVERA
RECIPE TYPE
Pasta, Vegetarian
SERVES
6 to 8
Prep: 15 min
Cook: 15 min
Ingredients
2 tbsp Longo’s Country Churned Salted Butter or Longo’s Mediterranean Extra Virgin Olive Oil
1 small onion, chopped
1 large carrot, thinly sliced
1 yellow bell pepper, chopped
1 large zucchini or yellow squash, cubed
1/2 cup thinly sliced sun-dried tomatoes
1 large clove garlic, minced
1/3 cup dry white wine
Directions
Melt butter in large, deep skillet with a lid set over medium heat. Add onion and carrot; sauté for 3 to 4 minutes or until starting to soften. Add pepper, zucchini, sun-dried tomatoes and garlic; sauté for 4 to 5 additional minutes. Add wine and cook for 2 minutes or until reduced slightly.
Add broth, salt and pepper; bring to a gentle boil. Add tortellini and asparagus; cover the skillet and cook, stirring halfway through, for 6 to 7 minutes or until tortellini is cooked. Remove from the heat and stir in basil. Serve with cheese, if using.
A Dash of Advice
NUTRITIONAL INFORMATION
Protein 9g | Fibre 4g |
Fat 11g | Sugar 6g |
Carbs 58g | Sodium 910mg |
