How to Make Primavera with Tortellini Pasta

healthy mealOne major obstacle in cooking a healthy meal is that most of us do not have enough time. We have to rush to our office or college or gym, prepare for tutorials or hang out with friends. In the process, cooking recipes becomes a chore and a casualty. Research shows that manufactured food products contain harmful additives that are not really good for anybody. Pre-cooked and packaged foods also come loaded with hidden fat, sodium, and preservatives and on top of that keep on losing, whatever little nutrition they originally started with, in storage. It is becoming more and more important, therefore, to cook your own food no matter what circumstances you find yourselves in.

The trouble is that even when we are able to cook something, time does not permit us to make a full balanced meal. However, there is a way out. With proper sequencing and parallel processing, you can create a  healthy meal from scratch in less than 30 minutes. Sequencing and parallel processing allows us to plan our meals in such a manner that while one dish is getting ready, we can make the others. This little planning in advance can reduce both the cooking and preparation time considerably and enable you to prepare a full 3-4 course meal literally in a short time.


Pasta PrimaveraHow to Make Primavera with Tortellini Pasta


9 ounces of whole wheat tortellini
1 bag of mixed vegetables
Olive oil
1 clove of garlic, chopped
2 cups of baby zucchini, sliced
2 cups of baby squash, sliced
2 tablespoons of chives
½ cup of low sodium vegetable stock
2 cups of arugula
Juice of ½ a lemon

Preparation Instructions:

Today we are going to make tortellini primavera. Bring a pot of salted water to a boil and cook your tortellini or 7 or 9 minutes, stirring so it doesn’t stick to the bottom. Add your vegetables, stir and let it cook for another 2 minutes then drain.

In a pan over medium high heat add your olive oil, garlic, zucchini, and squash and sauté for a few minutes. Add your chives and tortellini and mixed vegetables. Mix until combined and add in your vegetable stock, arugula, and squeeze your lemon into it. Lower the heat and cover your pan for about 2 minutes.

Turn off your pan and mix everything once more. Serve as is.





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