Tortellini with garden vegetables

Yield: 2 servings

Measure 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
\N \N Fresh Ground Pepper To taste
\N \N Ripe Tomato **

* 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.

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