Spring Vegetables with Tortellini
Spring vegetables with tortellini is a recipe featuring fresh ingredients from the pasta category. Try this and other recipes from Spoonsparrow!
Ingredients
- 250 g small carrots
- 150 g baby corn
- 200 g Green beans
- Salt
- Pepper (freshly ground)
- 250 g small zucchini
- 1 tbsp freshly chopped parsley
- 400 g fresh tortellini (ready-made frozen, spinach or ricotta filling)
- 1 tbsp Olive Oil
- juice of one lemon
- 1 tsp Mustard
Instructions
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1.
Wash and trim carrots, corn cobs, and beans. Cook the vegetables in boiling salted water for about 6 minutes until al dente.
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2.
Meanwhile wash and trim zucchini, slice into rounds, set aside. Remove the vegetables from the water (reserve the water) and keep warm in a bowl in a preheated oven on the lowest setting.
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3.
Simmer the tortellini in the vegetable cooking water (add more water if needed) for 5-6 minutes.
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4.
In the meantime, sauté zucchini in a large pot with heated olive oil while stirring for 2-3 minutes. Add lemon juice. Add vegetables and mustard, season with salt and pepper, and gently mix.
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5.
Drain the tortellini, combine it with the vegetables, and transfer to a preheated bowl. Sprinkle with parsley and serve immediately.
