Yield: 4 Servings
|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||(4 generous cups)|
|1 \N||16-oz bag|
|\N \N||(e.g. broccoli/cauliflower/c|
|2 tablespoons||Olive oil|
|1 teaspoon||Minced garlic|
|¼ cup||Grated Parmesan cheese|
|\N \N||Freshly ground pepper to|
|\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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