Garden-style tortellini
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | cups | Very hot tap water |
| 3 | Chicken bouillon cubes OR | |
| 3 | teaspoons | Chick broth granules |
| 12 | ounces | Fresh or frozen cheese |
| Tortellini | ||
| (4 generous cups) | ||
| 1 | 16-oz bag | |
| (e.g. broccoli/cauliflower/c | ||
| Rrots) | ||
| 2 | tablespoons | Olive oil |
| 1 | teaspoon | Minced garlic |
| ¼ | cup | Grated Parmesan cheese |
| Freshly ground pepper to | ||
| Taste | ||
| Frozen mixed vegetables | ||
Directions
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
Recipe By :
File