Tag Archives: Italian

Primavera Pasta in Fall!

27 Aug

So earlier today, I began marinating more Bulgogi, which I will cook and post tomorrow! I was using the same small, dull, expensive-in-cost-though-cheap-in-make knife I purchased 2 months  ago when we first moved to Seattle, as I always do, to dangerously chop the onion and carrot (what can I say, I must like to live on the edge… #cheappuns, #cheaperthanthedullknife). All of our stuff was in storage, and we had little money to spare on a nice knife, and the Safeway across the street was convenient, so I searched there for a knife, never looking back. However, I cannot lie, with each use grows in me a fear that manifests as a vivid image in my mind: the knife slipping and going straight through my left hand. It is terrifying, and strikes predominantly when I’m cutting onions (perhaps also sparked by the fact I can’t ever see through the immense tears that swell in them). But I digress…

So, I’m slicing away per usual, when in walks our good friend, Ravi. He and my husband have been working on a super secret Windows phone game, so he came over to work on that. BUT, he had in tow with him the wedding present he got for us! WHICH JUST SO HAPPENED TO BE…… guess… A NEW KNIFE SET!! My face immediately lit up, and I found myself suddenly indebted to him, Needless to say, I tore into eagerly, and finished my carrot chopping and beef slicing with my brand new chef’s knife. It was glorious, and effortless. Long gone are the days of pain in my hand, and fear in my heart, and I could not be happier! So, thank you again, Ravi! ;D

Tomorrow you will get to enjoy the fruits of this labor, but the recipe I made for the three of us for dinner tonight actually involved no need of the knives at all. It is probably the simplest recipe I’ve ever made, as it has few ingredients (all of which are ready straight from the store), but we enjoyed it nonetheless: Tortellini Primavera w/Pesto Sauce (I have a relentless headache all day long refusing to subside, so I needed something easy to whip up).

(Also, please, you must bear with me and my currently amateur photography. I JUST received this camera as my wedding gift from my husband, so I am still trying to get the hang of it <3)

What you need:

  • 1 (9-ounce) package refrigerated cheese tortellini
  • 1 (16-ounce) package frozen broccoli stir-fry vegetables
  • 1 (8-ounce) container fat-free sour cream
  • 2 tablespoons pesto
  • 1/4 teaspoon salt
  • 1/4 cup (1 ounce) shredded fresh Parmesan cheese
  • 1/8 teaspoon freshly ground pepper

  • YIELDS: 4 (1 1/4 cup) servings

To begin, bring 12 cups of water to a boil in a large pan. Add the tortellini and frozen vegetables, cooking 5-7 minutes, or until both pasta and vegetables are tender. When done, drain in a strainer. Also, a note on the frozen vegetables: my grocery store was limited in their selection of broccoli-oriented stir-fry mixes, which I failed to pay detailed attention to. I bought one that I came to find had water chestnuts in it. While I tend to ADORE water chestnuts in my oriental dishes, I do not so much enjoy them in my pasta dishes. This may just be my own personal preference, but if you feel you, too, may also not enjoy that, then try to find a stir-fry mix without them.

While the pasta cooks, combine the sour cream, pesto, and salt in a medium-sized bowl. Generally, my husband and I really do not enjoy sour cream, so I was slightly apprehensive about making this dish. But I do love my pesto, so I decided to go for it. The pesto and sour cream surprisingly compliment each other well by toning the other down a bit, as I feel both have pretty strong flavors on opposite spectrums. A smooth, soft, and creamy pesto tasted better than I had imagined!

After the pasta is drained, transfer it into a large bowl. Pour the pesto mixture over the pasta, and stir well to coat everything. Serve, sprinkling each serving with pepper and Parmesan cheese! Additionally, while the recipe calls for 1/8 t. pepper, I ignored that and just sprinkled as much as I felt was right. Super quick, super easy, straightforward dinner in minutes!


  • Calories: 331
  • Calories from fat: 33%
  • Fat: 12.2g
  • Saturated fat: 4.5g
  • Protein: 18.7g
  • Carbohydrate: 38.1g
  • Fiber: 3g
  • Cholesterol: 32mg
  • Sodium: 659mg

I served with slices of Texas Toast (again, easy – just throw them from the freezer to the oven for 5 minutes @ 425 degrees). For the Texas Toast (Pepperidge Farm) Nutrition (per slice):

  • Calories: 150
  • Fat: 7g
  • Protein: 3g
  • Carbohydrate: 18g
  • Sodium: 190mg