Green & White Tortellini With Spring Veggies

Total Time
10 mins
10 mins

This was the pasta dish we had for our Easter dinner this year!

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  1. Cook tortellini according to package directions.
  2. Heat oil in a large frying pan.
  3. Saute shallots, red pepper flakes and garlic, about 2 minutes.
  4. Add roasted red peppers, artichoke hearts with liquid and asparagus tips and simmer 5 minutes on medium heat.
  5. Add spinach leaves, basil and chopped parsley and saute for another 2 minutes.
  6. Drain pasta.
  7. Pour sauce over pasta and toss lightly.
  8. Add Pecorino Romano cheese and stir thoroughly.
  9. Sprinkle extra romano over the top and serve immediately.