Garden-style tortellini

Yield: 4 Servings

Measure Ingredient
6 cups Very hot tap water
3 \N Chicken bouillon cubes OR
3 teaspoons Chick broth granules
12 ounces Fresh or frozen cheese
\N \N Tortellini
\N \N (4 generous cups)
1 \N 16-oz bag
\N \N (e.g. broccoli/cauliflower/c
\N \N Rrots)
2 tablespoons Olive oil
1 teaspoon Minced garlic
¼ cup Grated Parmesan cheese
\N \N Freshly ground pepper to
\N \N Taste
\N \N Frozen mixed vegetables

Put water, bouillon, and tortellini into a large saucepan; cover and bring to a boil over high heat. Add vegetables, return to a boil, and cook uncovered 1 to 2 minutes until vegetables are hot but still crisp and tortellini tender.

Remove and reserve ¼ cup cooking liquid. Drain vegetables and pasta in colander. In same pot, heat oil and garlic over medium heat (don't let brown). Add tortellini, vegetables, and reserved liquid; toss to mix well.

Sprinkle each serving with cheese and pepper.

Yield: 4 servings (with salad) / 3 as one-dish meal Per serving: Cal 438 / Prot 19g / Carb 46g / Fat 19g / Chol 42mg / Sodium 1168mg

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