After a long afternoon on the golf course, is there anything better than pasta and veggies? The boys absolutely love the Kirkland brand cheese tortellini, and I have found that I can mix it with pretty much anything and they’ll eat it up. We’ve had it with marinara sauce and a side salad in the Fall, as a soup during winter, and my Spring take: tortellini primavera.
Look at the gorgeous Spring blend of veggies! I used the Pioneer Woman recipe for tortellini primavera, but substituted okra and corn for the onions and carrots because of B’s allergies. I also doubled the cream and chicken broth because of the amount of tortellini. I had one small scoop leftover for my lunch this week, but that was it. It was a Spring Sunday dinner hit!