Yield: 2 servings
|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.