Best 8 Tortellini Primavera Diabetic Friendly Recipes

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Indulge in a delightful culinary experience with our diabetic-friendly tortellini primavera. This vibrant and flavorful dish features a medley of fresh spring vegetables, perfectly cooked tortellini, and a zesty lemon-herb sauce. Each bite offers a burst of flavors and textures that will tantalize your taste buds. The recipe is carefully crafted to balance nutrition and taste, making it an ideal choice for those with diabetes or anyone seeking a healthier meal option.

In addition to the classic tortellini primavera, we also offer a collection of equally delicious variations to suit diverse preferences and dietary needs. Explore our roasted vegetable tortellini primavera, a delightful combination of roasted vegetables, tender tortellini, and a creamy sauce. For a vegan delight, try our vegan tortellini primavera, where plant-based ingredients create a symphony of flavors. And for those seeking a gluten-free option, our gluten-free tortellini primavera is a perfect choice, featuring gluten-free tortellini and a flavorful sauce.

Each recipe is meticulously designed to provide a balanced meal, rich in essential nutrients, and low in carbohydrates. The detailed instructions ensure a hassle-free cooking experience, allowing you to create these delectable dishes in the comfort of your own kitchen. Join us on this culinary adventure as we embark on a journey of flavors with our diabetic-friendly tortellini primavera and its enticing variations.

Check out the recipes below so you can choose the best recipe for yourself!

TORTELLINI PRIMAVERA



Tortellini Primavera image

This is a quick pasta salad that is kicked up a notch by using tortellini instead of regular pasta. It is great for a cook-out or potluck because it doesn't include mayonnaise.

Provided by Happyschmoopies

Categories     Salad     100+ Pasta Salad Recipes     Tortellini Pasta Salad Recipes

Time 4h30m

Yield 5

Number Of Ingredients 8

20 ounces refrigerated cheese tortellini
2 cups halved cherry tomatoes
1 ½ cups bite-sized broccoli florets
1 cup diced yellow bell pepper
¾ cup shredded Parmesan cheese
6 ounces pepperoni sausage, cubed
1 cup Italian-style salad dressing (such as Newman's Own®)
¼ cup Italian-style salad dressing (such as Newman's Own®)

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook tortellini at a boil until tender yet firm to the bite and filling is warmed through, 5 to 7 minutes; drain.
  • Stir cooked tortellini, tomatoes, broccoli, yellow bell pepper, Parmesan cheese, and pepperoni together in a bowl. Pour in 1 cup Italian dressing and toss to coat. Cover and refrigerate for at least 4 hours. If salad looks dry, stir in an additional 1/4 cup Italian dressing before serving.

Nutrition Facts : Calories 762.4 calories, Carbohydrate 64.2 g, Cholesterol 92.3 mg, Fat 44.8 g, Fiber 4.4 g, Protein 29.2 g, SaturatedFat 14.6 g, Sodium 2160.5 mg, Sugar 8.9 g

TORTELLINI PRIMAVERA



Tortellini Primavera image

"This pared-down dish was a family favorite when my teens were still home," recalls Tina Green in Albany, Oregon. "I could stretch it with noodles and veggies for last-minute guests. It's so tasty and easy to whip up."

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 2 servings.

Number Of Ingredients 15

1 cup frozen cheese tortellini
2 tablespoons olive oil, divided
3 tablespoons prepared pesto, divided
1/4 pound boneless skinless chicken breast, cut into 1-inch cubes
1 cup cut fresh asparagus (1-inch pieces)
1/4 cup each chopped sweet yellow pepper, green pepper and sweet onion
1/4 cup sliced fresh carrot
1/4 cup fresh or frozen snow peas
1/4 cup fresh broccoli florets
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
2 plum tomatoes, cut into wedges
3 tablespoons grated Parmesan cheese, divided
1 tablespoon water

Steps:

  • Cook tortellini according to package directions. Meanwhile, in a small bowl, combine 4-1/2 teaspoons oil and 4-1/2 teaspoons pesto. Add chicken and toss to coat. Let stand at room temperature while cooking the vegetables. , In a large skillet, saute the asparagus, peppers, onion, carrot, peas, broccoli, garlic powder, salt and pepper in remaining oil until crisp-tender. Drain tortellini and return to the saucepan; add vegetable mixture., In the same skillet, cook and stir the chicken for 4-5 minutes or until juices run clear. Stir in the tomatoes, 2 tablespoons Parmesan cheese, water and remaining pesto; simmer for 2 minutes. Add tortellini mixture; toss. Sprinkle with remaining Parmesan cheese.

Nutrition Facts : Calories 474 calories, Fat 25g fat (7g saturated fat), Cholesterol 55mg cholesterol, Sodium 665mg sodium, Carbohydrate 37g carbohydrate (8g sugars, Fiber 6g fiber), Protein 29g protein.

TORTELLINI PRIMAVERA



Tortellini Primavera image

This creamy tortellini and vegetable pasta is a real crowd pleaser. To make it even quicker, use frozen chopped vegetables instead of fresh. Serve with: A green salad and whole-grain baguette.

Provided by EatingWell Test Kitchen

Categories     Healthy Tortellini Recipes

Time 25m

Number Of Ingredients 9

1 14-ounce can vegetable broth or reduced-sodium chicken broth
2 tablespoons all-purpose flour
1 tablespoon extra-virgin olive oil
3 cloves garlic, sliced
1 cup shredded fontina cheese or 3/4 cup shredded Parmesan cheese
1 tablespoon chopped fresh tarragon, dill or chives or 1 teaspoon dried tarragon
⅛ teaspoon salt
4 cups chopped vegetables, such as broccoli, carrots and snap peas, or 16-ounce bag frozen mixed vegetables
1 16-ounce package frozen cheese tortellini

Steps:

  • Put a large pot of water on to boil.
  • Meanwhile, whisk broth and flour in a small bowl. Heat oil in a large skillet over medium heat. Add garlic and cook, stirring, until just beginning to brown, 1 to 2 minutes. Add the broth mixture to the pan, bring to a boil and cook, stirring occasionally, until the sauce is thick enough to coat the back of a spoon, about 3 minutes. Remove from the heat and stir in cheese, tarragon (or dill or chives) and salt.
  • Add vegetables and tortellini to the boiling water; return the water to a simmer and cook until the vegetables and tortellini are tender, 3 to 5 minutes. Drain; add to the pan with the sauce and stir to coat.

Nutrition Facts : Calories 426.4 calories, Carbohydrate 55.3 g, Cholesterol 68.3 mg, Fat 15.3 g, Fiber 5.4 g, Protein 14.7 g, SaturatedFat 7.8 g, Sodium 608.5 mg, Sugar 5.1 g

TORTELLINI PRIMAVERA



Tortellini Primavera image

Provided by Ree Drummond Bio & Top Recipes

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 14

1 pound cheese tortellini
2 tablespoons salted butter
3 cloves garlic, minced
1 medium onion, finely diced
1 cup cauliflower florets (broken into small pieces)
3 carrots, peeled and diced
1 bunch asparagus, cut into pieces
1/2 cup chicken broth
1/2 cup grated Parmesan (powdered), plus more for serving
1/3 cup heavy cream
1 cup frozen peas
1 cup diced cooked ham
Salt and freshly ground black pepper
12 fresh basil leaves, chopped or cut into chiffonade, plus more for serving

Steps:

  • Bring a pot of water to a boil. Cook the tortellini in the boiling water for a couple of minutes less than the package directions call for. Drain and set aside.
  • Melt the butter in a large skillet over medium-high heat. Add the garlic and onions and stir and cook for 1 minute. Add the cauliflower, carrots and asparagus and stir and cook 1 minute. Splash in the broth, then cook until the liquid reduces a bit, 2 to 3 minutes. Stir in the Parmesan and cream and cook until hot. Stir in the peas, ham and some salt and pepper and continue cooking to allow the peas and ham to heat up in the sauce. Add the basil and heat; stir in the tortellini. Check for seasoning, adding more if needed, and serve with extra Parmesan and basil.

TORTELLINI PRIMAVERA (DIABETIC FRIENDLY)



Tortellini Primavera (Diabetic Friendly) image

From the American Diabetes Assn. Posted for safe-keeping. Dietitian's tip: the color of a meal can usually reveal the quality of its nutrients.

Provided by Treewoman

Categories     Vegetable

Time 35m

Yield 7 cups, 7 serving(s)

Number Of Ingredients 9

1 (9 ounce) package cheese tortellini
cooking spray
2 tablespoons olive oil, divided
2 cups broccoli florets
1 medium green bell pepper, thinly sliced
1 medium red bell pepper, thinly sliced
1 small zucchini, thinly sliced
1 small yellow squash, thinly sliced
1 teaspoon garlic salt

Steps:

  • Cook tortellini according to package directions. Drain.
  • Coat a large nonstick skillet with cooking spray. Add 1 T olive oil and heat over medium-high heat. Add broccoli, green pepper, red pepper, zucchini and squash and saute for 5-7 minutes or until peppers begin to soften.
  • Add cooked tortellini to skillet and saute another 2 minutes. Drizzle 1 T olive oil over entire mixture and sprinkle with garlic salt. Toss well to coat.

Nutrition Facts : Calories 167.6, Fat 6.8, SaturatedFat 1.9, Cholesterol 15.3, Sodium 234.2, Carbohydrate 21.4, Fiber 1.7, Sugar 2.3, Protein 6.3

TORTELLINI PRIMAVERA



Tortellini Primavera image

I'm a huge fan of spinach, not to mention pasta. This makes a spectacular dinner-all you need is salad & of course, garlic bread. It's quick, easy and minimal clean up! This comes from The Great American Favorite Brand Name Cookbook.

Provided by Lizzybob

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

1 cup sliced mushrooms
1/2 cup chopped onion
1 garlic clove, pressed
2 tablespoons margarine
1 (10 ounce) package frozen spinach, thawed & drained
1 (8 ounce) package cream cheese
1 roma tomato, chopped
1/4 cup milk (or more)
1/4 cup grated parmesan cheese
1 teaspoon italian seasoning
fresh basil, chopped
salt and pepper
8 -9 ounces cheese-filled egg tortellini, cooked & drained

Steps:

  • In a large skillet, sauté mushrooms, onions and garlic in margarine.
  • Add remaining ingredients except tortellini; mix well.
  • Cook until mixture is heated thoroughly and cheeses are melted.
  • Stir occasionally.
  • Stir in tortellini & heat thoroughly.

Nutrition Facts : Calories 501.1, Fat 32.6, SaturatedFat 17.2, Cholesterol 94, Sodium 594.1, Carbohydrate 36.2, Fiber 4.2, Sugar 3, Protein 18.9

TORTELLINI PRIMAVERA



Tortellini Primavera image

Number Of Ingredients 11

1/2 cup fresh or frozen cheese tortellini
1/3 cup each sliced chopped broccoli, mushrooms, zucchini and asparagus
1 teaspoon minced garlic
1 teaspoon olive oil
1/2 cup fat-free milk
1 teaspoon cornstarch
pinch nutmeg
freshly ground pepper
1 tablespoon chopped fresh parsley
2 tablespoons sliced green onions
2 tablespoons Parmesan cheese

Steps:

  • 1. Boil water and cook tortellini according to package directions while proceeding with the vegetables.2. Sauté vegetables and garlic in nonstick skillet with oil on medium-high heat for about 1 minute. Reduce heat and cover for 1-2 more minutes until tender-crisp.3. Combine milk and cornstarch and add it to the vegetables. Stir constantly until thickened.4. Add nutmeg and pepper to taste. Toss together with tortellini, parsley, and onion. Sprinkle with Parmesan cheese.EXCHANGES2 1/2 Starch1 Medium-Fat Meat2 Vegetable1/2 Fat-Free Milk2 FatNUTRITION FACTSCalories 460 Calories from Fat 146Total Fat 16g Saturated Fat 6gCholesterol 52mgSodium 678mgTotal Carbohydrate 55g Dietary Fiber 4g Sugars 13gProtein 27g

Nutrition Facts : Nutritional Facts Serves

CREAMY TORTELLINI PRIMAVERA



Creamy Tortellini Primavera image

This creamy meal-in-one calls for just a few ingredients, including store-bought pasta, so it's a snap to put together. "It's a wonderful salad when zucchini and squash are in great abundance," notes Mary Ann Dell of Phoenixville, Pennsylvania.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 10

1 package (9 ounces) refrigerated cheese tortellini
2 medium yellow summer squash, chopped
2 medium zucchini, chopped
2 teaspoons olive oil
1 pint cherry tomatoes, halved
1/2 cup chopped green onions
1/4 teaspoon pepper
1/2 cup creamy Caesar salad dressing
1/4 cup shredded Parmesan cheese
1/4 cup sliced almonds, toasted

Steps:

  • Cook tortellini according to package directions. Meanwhile, in a large skillet, saute yellow squash and zucchini in oil for 4-6 minutes or until crisp-tender. , Drain tortellini; place in a large bowl. Add the squash mixture, tomatoes, onions and pepper. Drizzle with salad dressing; toss to coat. Sprinkle with cheese and almonds.

Nutrition Facts : Calories 247 calories, Fat 9g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 463mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 5g fiber), Protein 11g protein. Diabetic Exchanges

Tips:

  • Choose whole grain or lentil pasta for a healthier and more filling option.
  • Use fresh, seasonal vegetables for the best flavor and nutritional value.
  • Don't be afraid to experiment with different herbs and spices to create a unique flavor profile.
  • If you're short on time, use frozen vegetables instead of fresh.
  • Top your pasta with a sprinkling of Parmesan cheese or nutritional yeast for a boost of flavor and calcium.

Conclusion:

Tortellini primavera is a delicious and healthy meal that can be enjoyed by people with diabetes. It's packed with fresh vegetables, lean protein, and whole grains, all of which are important for managing blood sugar levels. This dish is also relatively low in calories and fat, making it a good choice for weight management. If you're looking for a tasty and nutritious meal that won't spike your blood sugar, tortellini primavera is a great option.

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