Tonight we’re putting to use your stocked pantry items, freezer stash, and refrigerator goodies to make dinner. These three complete meals — Tortellini Primavera, Fried Quinoa, and Spring Veggie Soup — turn weeknight dining into flavorful masterpieces. And not only is cooking from the pantry good on the wallet, it also gets dinner on the table fast — win, win!
TORTELLINI PRIMAVERA
If you use a different pasta than the recipe calls for, make sure to adjust your cook time according to package directions.
Makes 4 servings (8 cups)
Total time: 30 minutes
2 pkg. California Blend frozen vegetables (16 oz. )1 pkg. refrigerated cheese-filled tortellini (9 oz.)2 Tbsp. unsalted butter1 cup diced onions1 Tbsp. minced garlic2 Tbsp. all-purpose flour1/3 cup dry white wine1 cup low-sodium chicken broth1/2 cup heavy cream2 tsp. Dijon and dried thyme1 cup grated Parmesan Salt and black pepper to taste
