This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
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
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.
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.
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.
|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, 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.
Serving size = about 2 cups
Servings = 3
Amount Per Serving
|Calories 428||Calories from Fat 153|
|% Daily Value|
|Total Fat 17g||27%|
|Saturated Fat 7g||36%|
|Monounsaturated Fat 8g|
|Trans Fat 0g|
|Total Carbohydrates 51g||17%|
|Dietary Fiber 7g||28%|
|Vitamin A 147%||Vitamin C 29%|
|Calcium 19%||Iron 18%|
|Vitamin K 21 mcg||Potassium 692 mg|
|Magnesium 71 mg|