Tortellini with garden vegetables
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Tortellini or Penne |
| ½ | cup | Fresh or Frozen Peas |
| 2 | tablespoons | Olive Oil |
| 2 | tablespoons | Parmesan Cheese; grated |
| 1 | medium | Carrot * |
| 1 | tablespoon | Fresh Basil or Parsley *** |
| 1 | medium | Zucchini; sliced thin |
| Fresh Ground Pepper To taste | ||
| Ripe Tomato ** | ||
Directions
* Peeled and thinly sliced ** Cored, peeled and chopped *** Minced OR use ½ tsp each.
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 ⅓ 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.