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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten.

"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.

Do you put salt in the pasta water?

Most recipes contain instructions to add salt to the water before (or sometimes during) boiling pasta. I have seen a multitude of reasons including that the salt changes the boiling point of the water (sorry; not enough to matter) to the salt keeping the water from boiling over (not chemically possible).

There is an argument for adding the salt to enhance the flavor of the pasta but I prefer to carefully control my sodium intake and the flavor of my food. The difference in pasta boiled in salted water and unsalted water is minimal and any difference will be masked by a well made and properly seasoned sauce.

Tortellini Primavera

Servings = 2 | Serving size =about 2 cups

Cooking Time = 30 Minutes

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)
1/4 tsp	salt
	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, salt, 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.