I’ll be honest. The first time I made tortellini primavera gluten free… it was a mess. I overcooked the veggies, the tortellini fell apart, and my kitchen looked like a chopped salad exploded. But fast-forward a few tweaks later, and now it’s one of my absolute go-to dinners—light, fresh, loaded with color, and totally satisfying.
This recipe isn’t fussy, it doesn’t need fancy sauces, and it’s got the kind of spring-summer flavor that makes you feel like you’re sitting outside with your feet up. And if you’ve got picky eaters at home? They’ll be reaching for seconds.
Let’s get into it…
What Is Tortellini Primavera?
“Primavera” means “spring” in Italian, and this dish is a veggie-loaded pasta dish that celebrates all the goodness of fresh produce. Think sautéed bell peppers, sweet cherry tomatoes, zucchini, carrots—all tossed in a garlic olive oil sauce with gluten free cheese-stuffed tortellini. Simple, colorful, and full of flavor.
This version skips the flour-heavy pasta and goes with fresh gluten free tortellini instead. You’ll find good gluten free options now at many grocery stores. I’ll share my favorites below.
Why You’ll Love This Recipe
Fresh, crisp vegetables in every bite.
Naturally gluten free (when using the right pasta).
Ready in under 30 minutes.
No cream, no fuss, but tons of flavor.
Perfect for spring and summer dinners.
Makes great leftovers for lunch too.
My Go-To Gluten Free Tortellini Brands
Here are a few I’ve used that hold their shape well and taste amazing:
Udi’s Three Cheese Tortellini – really soft and cheesy.
Taste Republic Gluten-Free Tortellini – this one has a great bite.
Capello’s Almond Flour Tortellini – if you’re also grain free.
If you can’t find them locally, you might spot them in the freezer section or order them online.
How to Store It
This dish keeps great in the fridge for up to 3 days. Store it in an airtight container and reheat gently in a skillet with a splash of water or olive oil.
I don’t recommend freezing this one—the tortellini gets weird.
Ideas to Mix It Up
Add some grilled chicken or shrimp if you want extra protein.
Toss in a handful of baby spinach or arugula at the end.
A little squeeze of lemon juice brightens up the flavor big time.
Crumbled goat cheese or feta? So good.
Why It Works
The garlic-infused olive oil pulls everything together without masking the flavors of the veggies or tortellini. And because we’re using fresh ingredients, there’s no need to drown it in a heavy sauce.
This is the kind of dinner that makes you feel full, but not stuffed… like you ate something real.
And trust me, even folks who aren’t gluten free won’t notice a difference.
Final Thoughts
If you’re looking for something fast, healthy-ish, and just plain pretty to look at, this Gluten Free Tortellini Primavera has your back. It’s one of those meals that looks fancy but takes no brain power once you’ve made it a couple times.
So grab those veggies, pick up your favorite gluten free tortellini, and toss it all together in a pan. Dinner’s ready.
Print
Gluten Free Tortellini Primavera
- Total Time: 25 minutes
- Yield: 2–3 servings 1x
- Diet: Gluten Free
Description
This gluten free tortellini primavera is loaded with fresh veggies like bell peppers, cherry tomatoes, and zucchini tossed in garlic olive oil. It’s easy, light, and totally satisfying.
Ingredients
For the tortellini and veggies:
1 package gluten free cheese tortellini (about 9 to 10 oz)
2 tablespoons olive oil
3 cloves fresh garlic, minced
1 small zucchini, sliced thin
1 carrot, peeled and thinly sliced
1 cup cherry tomatoes, halved
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1/2 cup frozen peas (no need to thaw)
1/4 teaspoon red pepper flakes (optional, for a tiny kick)
Salt and black pepper to taste
For topping:
1/4 cup grated parmesan (or dairy-free if needed)
A few fresh basil leaves, torn
Instructions
Bring a large pot of salted water to a boil. Add your gluten free tortellini and cook according to the package directions—usually 3 to 4 minutes. Don’t overcook them. Gluten free pasta softens faster. Drain gently and set aside.
Tip: Drizzle a little olive oil on them so they don’t stick together while you finish the veggies.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Toss in the garlic and cook just until fragrant—about 30 seconds. Don’t burn it.
Now add the carrot, zucchini, and bell peppers. Sauté for about 4 to 5 minutes, until they start to soften. You still want some crunch.
Add in the cherry tomatoes and frozen peas. Cook for another 2 minutes. Sprinkle with salt, pepper, and red pepper flakes (if using).
Add your cooked tortellini to the skillet and gently mix it all together so the tortellini doesn’t break. Let it warm through for another minute or so.
Turn off the heat. Sprinkle in your parmesan and fresh basil. Taste and adjust the salt or pepper if you need to.
That’s it. Serve warm with extra basil or cheese if you like.
Notes
Use whatever seasonal veggies you have on hand. Add grilled chicken or shrimp if you want extra protein. Don’t overcook the tortellini—they fall apart fast.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American–Italian
Nutrition
- Serving Size: 1 plate (about 1.5 cups)
- Calories: 410
- Sugar: 6g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 35mg
