Tortellini With Garden Vegetables Recipe

* Peeled and thinly sliced

** Cored, peeled and chopped

*** Minced OR use 1/2 tsp each dry.

Step 1

In a large saucepan bring 6 cups of water to a rolling boil. Add pasta and cook 8 to 10 mins or until tender. Reserve 1/3 cup cooking liquid; drain pasta. Meanwhile in a 12" skillet heat oil over low heat for one min. Add the carrot and zucchini and gently saute for 5 mins stirring occasionally. Mix in tomato and peas; cook 5 mins longer. Add the pasta, cooking liquid and remaining ingredients. Toss to combine and heat through about one min. Serve with additional Parmesan cheese on the side.

Things You'll Need

  • 8oz Tortellini or Penne
  • 1/2c Fresh or Frozen Peas
  • 2tb Olive Oil
  • 2tb Parmesan Cheese; grated
  • 1md Carrot *
  • 1tb Fresh Basil or Parsley ***
  • 1md Zucchini; sliced thin
  • Fresh Ground Pepper To taste
  • Ripe Tomato **

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