School is back in session here, and my house is a little quieter. I still have Little Boy #3 at home so I’m not too lonely, but there is definitely a noticeable difference in the noise/chaos with one boy as compared to three. I’m enjoying spending some one on one time with my baby (what’s that? three year olds aren’t really babies?) It’s good to miss my big boys I think! We are definitely ready for the beautiful chaos to return when 2 o’clock comes around.
My kids love cheese tortellini. Add some roasted summer vegetables and a creamy garlic sauce and everyone is happy! This dish comes together really fast thanks to fresh pasta which takes only a few minutes to cook. You can usually find it near the deli section of your grocery store.
And here’s another tip for getting dinner on the table in a hurry. Chop up your veggies into small pieces and roast them in a really hot oven. Not only does it give them a great flavor, but in only 8-10 minutes they are ready to meet the cheese tortellini and creamy garlic sauce. You could really use any vegetables you have on hand. I usually use asparagus, but this time the fresh green beans looked well, fresher, so we went with those!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen
Can't get enough?
- 1 red pepper, diced
- 1 zucchini, chopped
- 1 cup fresh green beans, trimmed and diced
- 1 tablespoon dry zesty Italian dressing mix
- 1 tablespoon olive oil
- 3 tablespoons butter
- 3 cloves garlic, pressed through a garlic press
- 3 tablespoons all purpose flour
- 1 1/2 cups milk (I always use whole)
- 2 tablespoons grated parmesan cheese
- 16 ounces fresh cheese tortellini (usually near the deli)
- Preheat oven to 450 degrees.
- Place the cut vegetables in a medium bowl and mix with dry Italian dressing mix and olive oil. Spread them onto a baking sheet (I use my Silpat liner for easy clean up) in a single layer. Set aside. Roast vegetables for 8-10 minutes, or until just tender.
- Melt butter in a medium pan on medium high heat. Add pressed garlic and stir frequently so that the garlic won't burn for about 2 minutes. Sprinkle flour over the butter and garlic and let it cook for another 2-3 minutes, whisking frequently.
- Slowly add milk and bring to a gentle boil, whisking frequently. Turn the heat down to medium and add Parmesan cheese. Simmer gently, stirring often for about 5-10 minutes, or until the sauce has thickened. Turn heat to low until ready to use.
- In the meantime, boil tortellini according to the directions on the package. Fresh pasta usually takes much less time to cook than dried.
- Combine the cooked pasta with the roasted vegetables and mix to combine. Pour garlic cream sauce over the pasta and stir to coat. The sauce will thicken slightly as it cools and is partially absorbed into the pasta.
- Sprinkle with additional Parmesan cheese.